My recipe for malted whole meal loaf came about when I was looking to make treacle bread. I could not find a recipe for that so if anyone has one to share, please let me know.
In my post for Cape Seed Loaf Tammy asked about the history behind the bread. The Cape Colony was established in 1652 as a feeding station for the Dutch East India Company. To this end, the Company Gardens were established and planted with fruit and vegetables. Ships would dock and be provisioned with fresh produce from the Gardens. When more food was needed than could be harvested from the Gardens, parcels of land were granted as farms. Towards the end of 1679 the farms in the area in which I live were established. These farms produced meat in the form of sheep and cattle. Vines were planted and today, most of our local farms produce excellent wines. Goats and pigs were added to the livestock and grain was planted. It took the farmers a day to travel to Cape Town with their produce.
Today’s inspiration ♥ Recipe For Malted Whole Meal Loaf ♥ can be found on Lavender and Lime Click To Tweet
And whereas I cannot find any definitive history about this seed loaf unique to the Cape, I can well imagine it being baked in the farmhouse kitchens. The loaf would have to last the journey to Cape Town, and back again and make use of locally farmed ingredients. The slave women who worked in the farm kitchens would have been able to make this bread every morning as it requires very little proving time. During harvest the must from wine making would have been added to the bread, much like mosbolletjies. Like the must rolls that use a starter, but unlike the Cape Seed Loaf which is a quick bread, I made a malted whole meal loaf. You need patience for this bread as the proving time is fairly long. To make it shorter I used my oven which I will blog about at a later stage.
Click on the links for conversions and notes.
Malted Whole Meal Loaf
- 175 g 100% hydration sourdough starter
- 400 g whole meal flour, plus extra for dusting
- 12 g salt
- 40 mls olive oil, plus extra for greasing
- 75 g barley malt syrup
- 100 mls water
- Place your starter, flour, salt, olive oil, syrup and water into a stand mixer bowl
- Knead using a dough hook until the gluten has developed
- Turn onto a lightly floured surface and shape into a ball
- Lightly grease your bowl and place the dough into it, seam side down
- Cover and set aside to prove until doubled in size
- Remove from the bowl and knock back gently
- Shape and place onto a lined baking tray
- Slash the top of the dough and cover with a damp cloth and leave to prove until double in size
- Preheat the oven to 160° Celsius
- Bake for an hour and set aside on a wire rack to cool before slicing
Dave and I are overseas in Europe. We will be back at work on the 2nd of May. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
Wishing my Christian readers Happy Easter!
Inspiration published on Lavender and Lime April 14:
- 2016 – Cheesecake Tartufo
- 2015 – Chicken And Paneer Stir Fry
- 2014 – Chickpea Crêpes
- 2012 – Friday’s Food Quiz Number 16
- 2011 – Crayfish Goulash