Malted Sultana Loaf
This is a breakfast treat.
Serve it as it is with butter or toasted for breakfast or tea-time.
This recipe will make one very large loaf or two smaller ones. As it freezes very well, the latter might be better suited to your needs.
You can make it in loaf tins or through the use of a banneton, free-form it on a baking tray or pizza / cordierite stone.
When you're buying malt extract, there is no need to pay top prices. I use Potters Herbals Malt Exract which is a good deal cheaper than most and yet every bit as good.
360 mls of water - preferably filtered or basic bottled still water
30 mls golden syrup
45 mls malt extract
675 gms strong white bread flour
30 gms dried milk powder
5 ml sea salt
65 gms unsalted or salted butter
8 gms instant dried yeast
125 gms sultanas
If you're using a machine, add the flour and the salt to the pan and cover with the liquid. Leave to autolyse for fifteen minutes. Add the remainder of the ingredients - except the sultanas - and choose a Basic Raisin Dough programme (2hrs 20 minutes). The machine will then notify you when it's time to add the sultanas. Then, at the end of the cycle, proceed to the next stage.
If you're mixing by hand or using a stand mixer, add the salt to the flour and mix thoroughly. Then add othe remainder of the dry ingredients (except the yeast and the sultanas). Slowly add the liquid and then the yeast until you have a sticky mix. Add the sultanas and work them through the mix. Turn the mix out onto a floured board and knead until you have a silky and pliable dough. (There are 'Help' videos and articles in the 'Useful Web and YouTube links' on the lefthand side of this page). Place the dough in an oiled bowl and cover. Leave for an hour somewhere warm until the dough has doubled in size.
Tip the dough out onto a floured board. Decide whether you want to split the dough into two equal portions or keep as a whole.
If you are using banneton(s), generously flour it / them. If you using (a) tin(s), grease it / them thoroughly.
Gently form your dough into a boule or shape it ready for the tin(s).
Place in the baking container or banneton and cover. Leave to rise for about one hour, placing it somewhere between 20 - 22 degrees C.
Preheat your oven to 220 degrees C.
if you're using a banneton, tip the dough out onto a baking tray and slash as desired.
Bake on a rack in the lower part of the oven for 30 minutes.
Cool on a rack.
|It's Chinese New Year and the Year of the Ox - hence the symbol on the dough.|
Post a Comment