Malt bread

Malt bread

By
From
Encyclopedia of Food and Cookery
Makes
2

Ingredients

Quantity Ingredient
600g plain wholemeal flour
300g plain flour
pinch salt
30g compressed yeast
435ml lukewarm water
2 tablespoons dark molasses
2 tablespoons syrup-type malt extract
60g sultanas, (optional)
60g butter, melted

Syrup

Quantity Ingredient
2 tablespoons milk
2 tablespoons sugar

Method

  1. Put flours and salt into large warmed mixing bowl. Cream yeast with a little of the water. Make a well in flour mixture and pour in yeast mixture, treacle and malt extract. Add sultanas, if using, and beat vigorously with your hand, mixing in butter and remaining water little by little, to form a soft dough.
  2. Turn onto a floured board and knead for 5–10 minutes until dough is even-textured and well blended. Place in a greased bowl and turn greased side of dough up. Cover with greased plastic wrap and a damp cloth and leave in a warm place to rise for about 2 hours or until dough has doubled in bulk.
  3. Knock down dough, divide in half and put each half into a greased 500 g loaf tin, pressing down well. Cover and allow to rise again for about 45 minutes, or until dough has doubled in bulk. Bake in a preheated moderate oven for about 40 minutes, turning tins round after first 25 minutes of cooking time.
  4. For syrup, heat milk and sugar, stirring until sugar has dissolved. Brush tops of loaves with syrup and bake for a further 5 minutes. When cooked, loaves will sound hollow when undersides are knocked with knuckles. Remove from tins and cool on wire rack.

Note

  • If preferred, bread can be shaped into 24 buns and baked on a greased baking tray for 15–20 minutes. Dry yeast may be used.
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