Malt Bread
This has the most amazing flavour and is great for tasting
Makes enough for: 1 loaf 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