Irish Malted Bread
Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you go on to join us by 'Liking' and 'Subscribing'.
I came across this recipe some time ago. I worked it as it was given to me, and it wasn't great.
I've spent quite a bit of time at the drawing board in my little bakery, tweaking and altering...until I arrived at something with which I am pleased and confident enough in to present to you today.
270 gms strong white bread flour
40 gms malthouse bread flour (with or without seeds)
180 gms tepid water
⅔ teaspoon crushed sea salt
55 gms malt extract
⅔ tablespoon of olive oil
5 gms fast action yeast
1. Mix the two flours together. Add the salt and mix well.
2. Mix the olive oil, water, and malt extract in a small bowl until all dissolved.
3. Add the wet to the dry and add the yeast. Mix well.
4. Knead until you have a smooth and silky dough/
5. Transfer the dough to a lightly-oiled bowl, cover and leave in a warm place until it has doubled in size. This may take one hour, it may take two.
Watch the dough, not the clock.
6. Prepare a loaf tin or similar. Tip the dough onto a lightly-floured board, knock back and then shape as desired.
7. Place the dough into the tin, cover and leave for the second proof for about an hour until the dough has more or less doubled in size.
8. Preheat the oven to 200⁰C.
9. Bake for 25 - 30 minutes until golden brown and until it sounds hollow when tapped on the underneath.
10. Cool on a rack.