Adapting a recipe from Angie’s Recipes, I made malt bread over the summer. Using Cotswold crunch flour and malt syrup this was a lovely loaf of bread and perfect for toasting.
Head straight on to the Recipe For ♥ Malt Bread ♥
My malt bread
Summer months for me are all about bread making. My proving station gets amazing morning sun, and the heat allows for fast yeast action. I am always up to trying new loaves, and loved the sound of Angie’s recipe for English Granary Styled Bread. I have a habit of bringing flour back with me when we go to England.Years ago I brought back granary flour, but on the last visit I returned with Cotswold Crunch. This is a speciality blend of strong rye bread flour, malted wheat flakes and malt flour. It has a nutty taste and is dark colour. As it has a malty aroma I decided to call my version a malt loaf. The result was quite a heavy loaf, perfect for toasting and to serve at breakfast.
A visit to Diddly Squat Farm Shop
Dave and I spent some time in the Cotswolds which is home to Clarkson’s farm and the Diddly Squat Farm Shop. Many people might know him for his TV productions involving cars. But, if you are ever in the mood for a good read, pick up one of his books, or read his newspaper column. The shop gets its name as it makes diddly squat. And to be fair, I am sure his farm does make money, but as the farm shop had so little in it, and the staff on duty the day we went were clueless, it cannot be making much! I skipped the cow juice (milk) and went for two bags of flour. Just small ones to take home and experiment with.
Take a look at this inspiring recipe for ♥ Malt Bread ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Malt Bread
Ingredients
- 320 mls milk
- 75 g malt syrup
- 300 g bread flour, plus extra for dusting
- 200 g Cotswold crunch flour
- 50 g sunflower seeds, lightly toasted
- 7 g instant dried yeast
- 7 g fine salt
- oil for greasing
- ice blocks for baking
Method
- Place the milk into a sauce pan and heat over a medium temperature untl warm
- Add the syrup and stir until dissolved
- Remove from the heat and set aside to cool
- Place the bread flour, Cotswold crunch flour, sunflower seeds, yeast and salt into the bowl of a stand mixer
- Add the milk and bring the dough together using a dough hook
- Knead for 10 minutes then turn the dough out and shape into a ball
- Lightly oil the bowl and place the dough back into the bowl, seam side down
- Cover and leave to proce until doubled in size
- Turn the dough out onto a lightly floured surface and gently knock back
- Shape to fit into a loaf tin, and place the dough into a lined tin
- Cover with a shower cap and leave to prove until nearly doubled in size
- Preheat the oven to 200° Celsius
- When the oven is hot, remove the shower cap and slash the loaf with a sharp blade
- Place the tin into the oven with a couple of ice blocks and bake for 50 minutes
- Remove from the oven and turn the bread out of the tin, and set aside to cool on a wire rack
See the links below for blog posts I published on May 27:
- 2024: Banana Peanut Butter Smoothie
- 2020: Reviving Sourdough
- 2019: Chicken Kiev
- 2018: Letters To Iris
- 2016: Sun Dried Tomato And Rosemary Twist Bread
- 2015: Having A Conversation
- 2014: Gluten Free Cheese Bread
- 2013: Sourdough Chocolate Brownies
- 2011: Cabbage Salad
- 2010: Crème Patissière | Pastry Cream
Sammie from the Annoyed Thyroid has recently been to that farm shop too! She said there were lots of condiments etc that she bought. Malt bread sounds tasty!
I saw that, so it seems they have upped their stock 🙂
Yummy!
thanks!
Absolutely love malt bread! I use both malt powder and malt syrup..yours looks terrific!
thank you for the inspiration 🙂
Bread photos always tempt me, even though I don’t bake often. I tried your olive bread. First try was not quite right. It was too soft to slice. But when I re baked the slices, they turned out really tasty.
That is good to know, and thank you for the feedback 🙂
Interesting bread recipe. I’ve only used malt syrup once or twice, when making bagels, and I liked its peculiar flavour and sweetness.
I love using it, and need more recipes for it 🙂
Reading the description of this does make me wish I had been a bread maker – looks marvellous and I think I can smell the aroma all the way from Down Under ) ! We have had Jeremy Clarkson in the news here quite a bit lately . . .
Oooh, why has he been in the news?
Tandy this loaf looks so hearty! And what a delightful flavor!
Thank you Shashi 🙂
This looks and sounds delicious.
thank you!
Malt syrup is such an underappreciated ingredient! It’s so hard to find now, but I absolutely adore it. The flavor and texture it imparts is unparalleled.
We are lucky it is easy to get, even though imported and pricey 🙂