Real Bread Week celebrates those who bake real bread, that is, bread without any artificial additives and preservatives and made using traditional techniques. The week also encourages more people to get baking their own bread at home. This year, the week runs 9 – 16 May, and there are plenty of activities going on.
What better time therefore then to share one of my favourite bread recipes – a malthouse loaf. Malted flour adds a sweet, nutty flavour to your bread, and is my favourite flour to use. There are plenty of different brands on the supermarket shelves – you’re looking for ones containing malted wheat and/or barley flakes. These flours often also contain seeds, but you could just add some in (pre-soaked in water) for extra crunch in your loaf.
Why not have a go at the recipe below, and share your results with me if you’d like!
350g strong white bread flour
150g malted bread flour
1 tsp (5g) dried active yeast
2 tsp (10g) salt
- Mix together the flours, yeast and salt into a large mixing bowl, avoiding direct contact between the salt and yeast. Pour in the water and mix together until no dry flour remains.
- Turn the dough out of the bowl onto a clean, un-floured surface. Knead for 10 minutes, or until it becomes smooth and elastic. The dough will be quite sticky to start with but keep going!
- Shape the dough into a rough ball and place it back into the bowl. Cover the bowl and leave the dough to rise for 1 – 2 hours or until it has doubled in size.
- Turn the dough out of the bowl and gently deflate it by kneading it for a minute or two. Turn the oven on at 230oC and grease a 900g/2lb loaf tin.
- Shape your loaf. Flatten the dough slightly into a rectangle, then roll this up, tucking the ends in and under and ensuring the roll is the length of your tin. Place the shaped dough seam side down into the greased tin and cover. Leave to rise again for 1 hour, or until at least doubled in size.
- Bake your loaf in the pre-heated oven for 30 minutes, until well risen and a deep golden brown. The loaf should sound hollow when tapped on its base. Cool the loaf before enjoying.
If you’ve enjoyed this recipe, do let me know in the comments! Or why not try another – plenty of breadmaking recipes, hints and tips on my blog.
Join my supportive community of home bread bakers over on Facebook. From sharing great bakes and recipes to asking and answering key breadmaking questions, there’s plenty to learn and join in with.