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Irish malted bread

Loaf of Irish malted bread on a wooden board with butter

Irish malted bread

Name: Irish malted bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Ingredients: 270g strong brown bread flour plus extra for dusting; 40g malted bread flour; 4g fast-action dried yeast; 55g malt extract; two-thirds of a tbsp olive oil plus extra for the tin

readerrecipebydylanlang

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Serves 8 - 10

Easy

Prep: 15 mins

Cook: 25 mins

plus 3 hrs proving

A star rating of 3.8 out of 5.4 ratingsRate

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Bake a loaf of this easy Northern Irish-style malted bread. It has a deliciously chewy texture and is best served with plenty of butter and jam

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

270g strong brown bread flour

plus extra for dusting
40g malted bread flour
4g fast-action dried yeast
55g malt extract
two-thirds of a tbsp olive oil

plus extra for the tin

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Nutrition: per serving (10)

kcal138
fat1g
saturates0g
carbs26g
sugars3g
fibre2g
protein5g
salt0.5g

Method

step 1

Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.
step 2

Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.
step 3

Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.
step 4

Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.
step 5

Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.

Recipe from Good Food magazine, March 2019

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A star rating of 3.8 out of 5.4 ratings

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