Malty Loaf
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Ingredients
- oven at 225c
- 250 grams white bread flour
- 250 grams malted bread flour
- 10 grams fresh yeast (or packet easy dried)
- 10 grams salt
- 2 tablespoons olive/sunflower oil
- 350 mls warm water
Method
- crumble fresh yeast into 250 grams of white flour(or add packet of dried yeast to flour).
- add all hot water and stir till smooth batter is formed
- cover with a cloth until batter has risen and is sponge-like (can be left for 20 minutes to all day)
- add salt to 250 grams of malted flour and mix in well
- add malted mix to sponge batter and pour in oil
- stir until all flour is absorbed and then knead in or out of the bowl for 5 minutes - some extra flour may need added
- leave to prove
- shape into 2 small loaves
- prove until risen
- slash with bread knife
- cook for approximately 20 minutes
Adapted from River Cottage Bread Book 3 using Richard Bertinet's yeast technique
Added by: fionad