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Malthouse with Honey & Rye by Steve Ackland

A deliciously textured malted loaf by Steve Ackland for the Shipton Mill newsletter.

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  1. Set a batter comprising the all the White flour, 100g of the Malted Flour, the yeast and all of the water. Mix well then leave to ferment for at least 4 hours (or overnight).
  2. Add the remaining ingredients then develop to a dough either by hand or in a mixer with a dough hook. Set aside in a clean bowl for an hour to rest (or until doubled in volume).
  3. Deflate the dough and scale to suit (I tend to make either 2 Large loaves or 3 smaller ones (or a dozen rolls). Shape into rounds and rest for a further 10 minutes.
  4. Shape appropriately and coat the tops with extra Malted Rye Grains. Place into tins/baskets or place on a floured cloth and leave to prove. About 40 minutes.
  5. Bake in a very hot oven for 10 minutes then reduce the heat and bake for 30 minutes longer or till the loaves sound hollow when tapped underneath.


Thanks for this recipe to the River Cottage bread book who introduced me to the idea of an overnight batter. The Honey and Rye add something special!

Added by: Steve A

Tags: Bread Rye Malt Steve Ackland

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Malthouse recipe

Tried this recipe substituting the Canadian white with 00 flour as I didn't have the former. I kneaded the dough in a mixer and found it to me loose but persevered and was rewarded with a wonderful large tin loaf and small cob. Grandchildren love it as do I. Thanks Steve.

Mickyg 23 May 2017

Malthouse loaves

Great recipe nice tasty bread soft and great toasted

Mr Gavin Graham 02 January 2016

Beautiful Malthouse Loaves
We first saw the pictures of these beautiful Malthouse loaves when Steve uploaded them to our Facebook page. They looked delicious, as we're sure you'll agree from the picture above, so we asked him to send in the recipe. We hope you enjoy it as much as we did!

Samantha Livy - Tortepane 22 February 2013


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