This bread from Paul Foster takes on a pleasant, earthy quality thanks to the malt glaze over the top. Serve with a cup of tea or some spirited cheese for a comforting mid-afternoon snack

Method
1.
Mix the dried yeast with the warm water and ensure it is fully dissolved
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
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
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
Knock back
To knock back or knock down is the process where by the dough is punched or kneaded until it returns to its original size before the first rise/proof. This will allow for a second fermentation to take place to add further flavour and develop texture in the crumb
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
Send us feedback on this Malt bread recipe

Ingredients

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

Equipment

  1. Food mixer
  2. Dough hook for mixer
  3. Silicone muffin moulds

Share this Recipe

Paul Foster's densely flavoured malt bread recipe is superb as an accompaniment to soup or simply on its own with a knob of butter


hh