Malt Bread – very large loaf
In large measuring jug put:
- 540mls warm water – finger warm and not too hot
Stir in
- 2 heaped tablespoons malt, and
- 2 teaspoons honey
Sprinkle
- 1 tablespoon dried yeast over top
Leave 10 minutes until froth is sitting on top.
In large bowl sift:
- 820gms white flour
- 100gms wholemeal flour
- 6 teaspoons gluten
- 2 flat teaspoons salt
- 3 tablespoons millet seed
Rub in
- 2 tablespoons butter or margarine
When yeast mix is frothy pour into flour mix and stir until thoroughly.
I do this in my Kenwood mixer with the dough hook.
Tip on to bench and knead lightly adding a little flour if too sticky.
Put back in bowl, cover with plastic bag and leave in warm place 1 hour.
Tip on to bench, knead briefly
For loaf
Shape into very long loaf and place on lightly greased tray, cover with plastic bag – ensure it is large enough that the dough doesn’t touch it when rising and put in warm place for 55 minutes. Before baking slice diagonally both ways with a very sharp knife then sprinkle lightly with flour.
Bake 215 degrees for 25 minutes on 2nd bottom oven shelf and leave 30 minutes before cutting. To test if cooked knock bottom of loaf – it should sound hollow when cooked.
Turn on to airing rack till needed.
