Seeded Malted Loaf

A delicious homemade seeded malted brown loaf containing no refined sugar, just full of yummy wholesome goodness and packed with high protein seeds.

8 slices

30-40 minutes

25-30 minutes

200°C

Ingredients

500g malted bread flour
1 tsp quick dried yeast
1 tbsp maple syrup

- or runny honey
300ml warm water

- little extra if needed
1 tbsp Olive oil
Seeds
50g pumpkin seeds
50g sunflower seeds

Instructions

Make dough:
01 In a large bowl mix together the flour, seeds and quick dried yeast. Measure separately 300ml of warm water, add olive oil and maple syrup. Mix well.
Knead:
02 Now add the wet ingredients to the dry ingredients and mix well with a large fork. Remove from bowl, turn onto a clean dry work surface and knead well until smooth.
Leave to prove:
03 Place in a lightly oiled bowl, cover with cling film and leave in a warm place to prove i.e doubled in size.
Prepare to bake:
04 Turn out onto either a lightly oiled or floured work surface, knock back. Place in an oiled or non stick loaf tin, cover again, allow to rise for about 25 minutes. Bake in a preheated hot oven (200 ̊C) until golden brown.

Notes

I recommend the brand Doves Farm flour, malted or a brown spelt. Add extra water if the dough is dry but be careful not to make it too wet. I use my Kitchen Aid mixer for all my bread making as it makes life so much easier and quicker (remember to use the dough hook!). Bake until the bread has a hollow sound when tapped and often, to double check the bread is well cooked, I turn out the bread from the tin and place it back in the oven to double make sure of an even bake (probably for another 5 minutes). Eat fresh or freeze whole or pre-sliced. Bake in a large loaf tin, 900g oblong non-stick.