Bread and Better

Bread and Better

Tuesday, 23 April 2013

Seeded Loaf

At the moment, I am trying to make all my own bread and as my first sourdough wont be ready for a couple of days yet, I decided to make a seeded wholemeal loaf to get me through (I can't really go a day without bread, I am a bit obsessed).
    I got some malt flour samples from a company called The Flour Bin ( but hadn't got a chance to try them out yet. They say that you only have to add about a tablespoon to your breads or biscuits to bring out a lovely malty flavour. I wasn't really sure what to expect, but added a spoonful of the medium flavour malt anyway, just to give it a go. I have to say, the results were really tasty and this has to be one of the best loaves I have made so far.
    I would defiantly recommend giving malt flours a try. I can't wait to add them to other loaves.
    To make the loaf I mixed 250g seeded wholemeal flour, 250g strong white flour, 7g of yeast, a teaspoon of salt, a tablespoon of medium malt flour and about 350ml of water (amount of water depends on your bread flour) then kneaded for about 15 minutes. I then left it for about an hour next to the oven, put it in a loaf tin, left for another hour and then baked at 230 degrees for 20 minutes.
    Happy baking!

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