Malt bread

PT2H

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Ingredients

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Imperial

Bread dough

  • 375g of white bread flour
  • 375g of granary bread flour
  • 3g of dried yeast
  • 4g of salt
  • 60g of malt extract
  • 250ml of warm water
  • 25ml of olive oil

Malt glaze

  • 115g of brown rice flour
  • 2g of salt
  • 30ml of sunflower oil
  • 50g of malt extract
  • 25g of fresh yeast
  • 120ml of warm water
1
Mix the dried yeast with the warm water and ensure it is fully dissolved
  • 3g of dried yeast
  • 250ml of warm water
2
Mix the dry ingredients in a mixing machine with a dough hook and then add all the wet ingredients, mix slowly until fully incorporated - the dough should be wet and just about hold its own weight
  • 375g of white bread flour
  • 375g of granary bread flour
  • 60g of malt extract
  • 4g of salt
  • 250ml of warm water
  • 25ml of olive oil
3
Pour the dough into a tub twice its size, cover with cling film and leave to prove in a warm area for approximately 1 hour
4
Meanwhile, mix the fresh yeast with the 120ml of warm water and mix with the rest of the malt glaze ingredients in the mixing machine with a whisk attachment until smooth
  • 25g of fresh yeast
  • 120ml of warm water
  • 50g of malt extract
  • 30ml of sunflower oil
  • 115g of brown rice flour
  • 2g of salt
5
Pour the glaze into a tub twice its size, cover with cling film and leave to prove for approximately 1 hour
6
Once the dough has proved, knock back and spoon into silicone muffin moulds until level. Leave to prove again for 20 minutes
7
Preheat the oven to 200°C/gas mark 6. Once the bread has proved, use a pastry brush to coat the dough in the malt glaze. Bake in the preheated oven for 12 minutes, or until the bread has a dark brown crust on top
8
Remove from the oven and leave to cool in the moulds for a few minutes. Serve warm
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