Bread and Better

Bread and Better

Tuesday, 5 April 2016

Oat Loaf with Malt

Now that I have managed to get my hands on some malt extract, I am literally trying to include it in all of my bakes. Next up I will be trying a malted fruit bread with some dark black treacle, but for now I am baking a more savoury-friendly oat and malt loaf. I haven't soaked my oats or anything before putting them in the loaf, this is so that I can give my bake a little bit of added texture. I have also been quite sparing with the malt, only adding one tablespoon, but feel free to add more if you prefer a stronger taste.



Makes one medium sized loaf.

For the loaf:
400g strong white flour
100g oats (whatever you have in your cupboard)
7g dried yeast
10g salt
350ml water (or beer, if you fancy)
1 tablespoon malt extract


Place the flour into a large bowl and rub in the yeast.
Add the salt, oats, malt and water and mix to form a dough (adding more water if it feels a little dry).
Tip the dough onto a floured surface and knead for around 10 minutes, or until the dough feels smooth and elastic.
Return the dough to the bowl and cover with a tea- towel.
Leave to rise for about an hour, or until the dough has doubled in size.
When the dough has risen, shape it into a ball and place onto a lined baking tray.
Cover again with a tea-towel and leave to rise for about half an hour, or until the loaf has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the loaf has risen, cut a few slashes in the top with a sharp knife, and sprinkle over a little flour and/or oats.
Bake for around 25 minutes or until the loaf is a deep golden brown and the bottom sounds hollow when tapped.
Cool on a wire rack before tucking in.
Tastes great with peanut butter (as I say about everything).

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