This easy recipe for a basic malted brown loaf will become your to go recipe whenever you make bread.
Good bread is one of life’s greatest pleasures, I think that the Pythons got in wrong in the Life of Brian, and really it should be the bakers who are blessed. With just a little skill, and practise, it really is very easy to make good bread at home, the trick is to use all your senses to assess the dough – sight, smell, touch, taste and the sound it makes when you knead it. Bread is visceral, you need experience to know when it is ready for the next stage of the baking process. Recipes are very useful but flour, yeast, proving temperature, water, style of kneading all make a huge difference to the proving and the finished loaf. But please do not be scared of making bread – it is both satisfying and rewarding and is a skill that will stand you well for the rest of your life – the only downside being that you will start to look down at commercial bread and wonder why you ever bought or ate it.
Basic Malted Loaf
- 300 g whole meal flour
- 300 g malted white bread flour
- 400 g lukewarm water
- 1 tsp dried instant yeast
- 1 tsp salt
- 2 tbsp olive oil
- Add all the ingredients to a mixing machine. Using the dough hook, knead at a low to medium speed for eight minutes. Or, if not using a mixing machine, mix the ingredients and then knead on the countertop for 10 minutes, until smooth and pliable.
- Remove the mixing bowl from the machine, or place the dough in a large bowl, cover (a disposable shower cap is perfect), and place in a warm location (near a radiator) for about an hour, until the dough has doubled in size.
- Using a spatula or scraper, get the dough out of the bowl and roll into a cylinder shape the size of your loaf tin. Butter the loaf tin, and place the dough in it.
- Cover the tin with a plastic bag or shower cap and put it somewhere warm, but not hot, for a second raise for about 45 minutes.
- Place in a pre-heated oven at 220°C for 40 minutes. The loaf is cooked when it sounds hollow when tapped on the bottom.
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