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Light malt house loaf- soft , tasty AND healthy!

Having usually cheated and added white flour to rustic flours to keep the loaf light, I experimented with methods for 100% malthouse and this one came up trumps. Perfect for toast and sandwiches and great texture.

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700g Shipton Mill light malthouse flour

7g easy dried yeast

1/2 teaspoon salt

400ml tepid water

2 tablespoons olive oil


Mix flour, yeast and salt. Add the water and olive oil. Mix well and knead  for at least 5 mins until smooth.  Don't be tempted to add more water or flour - once it  has started coming together it should knead without sticking. 

Leave to rise  at normal room temperature  for approx 2 hours ( doing this slower rather than in an airing cupboard  improves the texture).

Knock out air by a short, gentle knead and put in a 2lb  loaf tin. Cicero with a tea towel  and leave at room temperature for 45 mins - 1 hour until it has raised to the top of the tin.

Put a tin of hot water at the bottom if the oven  and bake  the loaf at 230 degree in convection oven or gas equivalent. If using a fan oven drop temperature  to 210/220 degrees  but a convection oven is best..  Bring out when well browned and bottom  of loaf sounds hollow when knocked. 

Added by: Valerie Morton

Tags: Bread Malt

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