Basic Malted Loaf
This easy recipe for a half and half malted brown loaf will become your to go recipe whenever you make bread.
Servings: 1 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.
• 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.
Calories: 2399kcal | Carbohydrates: 456g | Protein: 65g | Fat: 35g | Saturated Fat: 4g | Sodium: 2360mg | Potassium: 1481mg | Fiber: 44g | Sugar: 4g | Calcium: 129mg | Iron: 21.5mg