Malted / Wholemeal Loaf
This recipe makes a lovely hearty loaf, perfect for baking in a tin, for free form loaves or for rolls.
Servings
1 large loaf
Ready In:
3 hrs
Lever:
Beginner
Skills covered
Bread, baking, glazing
Malted / Wholemeal Loaf
By: Chloe Coker
Sometimes 100% brown flour can be a little dense, so try a mix of white and brown flours or have a look at the various malted and seeded bread flours available in the supermarket. This loaf is enriched with a little fat and you can also add some honey for sweetness. Remember that the combination of wholemeal flours, fat and sweetness will mean it may take a little longer to rise than a basic dough. Makes 1 large loaf or 12 small rolls..

Instructions
500g strong bread flour (this can be a mix of 400g wholemeal and 100g white bread flour, or try a malted or seeded bread flour)
10g (2 tsp) instant yeast
10g salt
30g melted butter / olive oil
300 – 320 ml water
Optional: 1 tbsp honey / 2 tsp sugar
Optional: handful of mixed seeds, plus extra for topping
- Place your flour in a large bowl, add the yeast and salt and stir together
- Make a well in the middle. Mix together the water, melted butter/oil and honey if you are using it. Pour in the water mix and stir together until everything is incorporated.
- Knead your dough by hand, machine or the no knead folding method
- Place the dough in a lightly oiled bowl and leave to rise until doubled in size (roughly 1 hour).
- Knock back and shape into a loaf or rolls. Cover with oiled cling film and prove until 1 ½ times the size and you can make an indent in the dough
- Preheat the oven to 200*c
- Glaze the bread if you wish with milk / beaten egg or a sprinkle of flour. Alternatively, to make a seeded top, brush the top of the loaf with water and sprinkle with seeds.
- Place in the oven and bake in the top third of the oven for 20-30 mins for a loaf, 10-15 mins for rolls
- The bread will be cooked when firm on edges, golden, smells of baked bread and is hollow sounding when tapped on bottom


Tips, Tricks and Teaching Info
Wholemeal Bread
Sometimes 100% brown flour can be a little dense, so try a mix of white and brown flours or have a look at the various malted and seeded bread flours available in the supermarket.