Recipes

English Malt Bread

Ingredients

Weight/
Volume
Ingredients
1,440 g Laucke Wallaby Flour
10 g Baking Powder
200 g Soya Flour
160 g Laucke Rye Wholemeal T180 Flour
400 g Sultanas
560 g Malt Extract (Diastatic)
240 g Golden Syrup
120 g Black Treacle
160 g Yeast, compressed
758 g Water
2.5 g Egg Colour
7.5 g Caramel Colour (Parisian Essence)

Method

  1. Mix together the flour, baking powder, soya flour and rye meal, and place in a mixing bowl with the dough hook fitted.

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

  3. Add 570 g of water and mix together.

  4. Then heat over a heat source to 43˚C.

  5. Disperse the yeast in the remaining water also at 43˚C.

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

  7. Add the sultanas.

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

  9. Knock back lightly on the machine.

  10. Scale immediately.

  11. Mould and place into greased and warmed malt bread tins.

  12. Prove in a little steam for approximately one hour, taking care not to over – prove.

  13. Spread the tins out evenly on a baking tray, and reverse a greased heavy baking tray over the tops of the tins.

  14. Baking temperature 180˚C.

  15. Baking time 70 minutes

  • Specialty Breads
  • Bake for 70 minutes
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