Basic Malted Loaf

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This easy recipe for a half and half malted brown loaf will become your to go recipe whenever you make bread.

5 from 10 votes

This easy recipe for a half and half malted brown loaf will become your to go recipe whenever you make bread.

Servings: loaf

Author: Helen Best-Shaw

Prep Time2 30

Cook Time40

Total Time3 10

Ingredients

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

Instructions

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.