Recipes

English Heavy Malt Bread

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500g Laucke Wallaby Bakers Flour or Bread Mix* 3½ cups
4g Baking Powder ⅘ tspn
50g Soya Flour ⅖ cup
50g Laucke Wholemeal Rye Flour 6½ tbsp
175g Sultanas 1 cup
200g Malt Extract (Diastatic) (Brew Shop)* ⅗ cup
80g Golden Syrup ⅕ cup
50g Black Treacle ⅛ cup
30g Wallaby Yeast 3 tbsp
275g Water 1⅛ cups
4g Caramel Colour (Parisian Essence) 1 tspn

Method

  1. Mix together the flour, baking powder, soya flour and rye wholemeal, and place in a mixing bowl with the dough hook fitted. Can be done in a kitchen bowl using a sturdy spoon or hand.

  2. Place the malt, treacle, golden syrup and caramel colour into a saucepan.

  3. Add 150g of water and mix together.

  4. Then heat over a heat source to 43˚C. Can be microwaved, carefully.

  5. Disperse the yeast in the remaining 100 g water tempered to 40˚C.

  6. Pour both liquids into the dry ingredients, and mix to a clear soft dough.

  7. Mix in the sultanas.

  8. Leave the dough to rest in the bowl for not more than 25 minutes well covered.

  9. Knock back lightly in the machine or by hand.

  10. Scale immediately by dividing into two pieces.

  11. Mould and place into greased and warmed malt bread tins. Or baking tins capable of holding 1.5 litres water.

  12. Set oven to 180 Deg C. If not confident your oven is accurate you will need an oven thermometer to check it.

  13. Prove in a warm, moist environment for approximately one hour, taking care not to over proof. If the dough reaches the top of the tins earlier go straight to step 14.

  14. Spread the tins out evenly on a baking tray, and cover with baking paper. Place in the oven. Place a heavy tray on top to cover the tins. Some weight can be added to the tray if it is not very heavy.

  15. Baking time 70 minutes. Remove from tins and allow to cool very well before slicing.

Helpful Hints

  • *Any Laucke Bread Baking Mix such as Crusty, Wholemeal or Multigrain can be used but extra Wallaby Yeast would need to be purchased to use the balance of the mix.
  • * If unavailable use malt syrup and 5g diastatic malt flour also available from Brew Shops.

  • Specialty Breads
  • Makes 2 Loaves
  • Baking Time 70 Minutes
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