Malthouse bread flour is made from wheat and rye flours combined with flaked malted grains for a wholesome crunchy texture. Delicious with soup, as part of a ploughman’s or served simply as toast. This recipe uses elbow grease rather than a bread maker, but will result in a loaf fit for any artisan bread shop window. The flavour is also superior to anything that comes out of a bread maker. Go on give it a try.
600g Malthouse grain flour
1 1/2 teaspoons salt
1 sachet fast action dried yeast
375 ml hand hot/warm water – approx
1 teaspoon white sugar
1/2 oz butter
Little extra flour
1) Prepare a 2lb/900g loaf tin by either greasing or lining with non-stick paper and greasing the corners.
2) Measure ingredients, and prepare water in a jug (just warm for the fingers).
3) Place the flour, salt and sugar in a large bowl.
4) Add the butter and rub in with the fingertips.
5) Add the fast action dried yeast and stir lightly.
6) Make a well in the centre and add the majority of the measured water.
7) Using a round bladed knife, stir and add water until it begins to form a dough.
8) Turn the dough and any loose flour onto the work surface and use hands to finish the mixing, adding more water if required to create a ‘soft and moist’ dough. It is important that the dough is NOT dry or tight.
9) Knead this soft dough vigorously for about 10 minutes until the dough is smooth and elastic.
10) Place the dough in a bowl and cover loosely with cling film, or clean tea towel.
11) Leave in a warm place for about for about an hour until doubled in size.
12) Turn out on to the work surface and ‘knock back’ the dough by briefly kneading.
13) Shape the dough into an oval by folding into three (sides to centre) and place the dough in the prepared tin – join underneath, smooth side uppermost.
14) Cover loosely with lightly oiled cling film, or a large oiled plastic bag and leave to rise again for about an hour or until doubled in size.
15) Preheat the oven to gas no 7 / 220C.
17) Bake for about 25 minutes until risen and golden.
18) Check if cooked: turn out of the tin and tap the base of the loaf, a cooked loaf should sound hollow. Otherwise return to the oven for a little longer.
19) Cool on a wire rack.