Organic Malted Brown Loaf
Delicious homemade malted brown loaf, no refined sugar, just full of yummy wholesome goodness.
When and where I can, I will always try to substitute the necessary sweetness needed to ‘feed the yeast’, in the form of a date or maple syrup or even honey. Please choose what you like best.
Try not to be over generous with the liquid (water) but if the dough is too wet/sticky to handle, its is acceptable to incorporate a little more flour, until one has a manageable dough.
Happy baking.
Ingredients
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500g malted bread flour
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1 tsp quick dried yeast
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1 tbsp date syrup- substitute maple syrup or runny honey
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300ml warm water- little extra if need be
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1 tbsp olive oil
Instructions
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01 In a large bowl mix together the flour and quick dried yeast.
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02 Measure 300ml of warm water, add olive oil and date syrup. Mix well.
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03 Add the wet ingredients to the dry ingredients and mix well.
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04 Remove from bowl, turn onto a clean dry work surface and knead well until smooth.
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05 Place in an lightly oiled bowl, cover with cling film and leave in a warm place to prove i.e doubled in size.
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06 Turn out onto either an lightly oiled or floured work surface, knock back.
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07 Place in a oiled or non stick loaf tin, cover again, allow to rise for about 25 minutes.
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08 Bake in a preheated hot oven.
Notes
I recommend 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.
