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Organic 3 Malts & Sunflower bread

Home-Baked Malted Brown Bread

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This quick, easy to bake recipe, requires 3 small tins or 3 flowerpots 5 ½ inches in diameter, or 2 baking trays.

And goodly amounts of elbow work.


1kg        Organic Three Malts Brown Flour

3 tsp      Fine Sea Salt

35g        Fresh Yeast (about the size of a large walnut)

1 tbsp    Sunflower Oil

550ml    Warm Water (30°C in Summer, 40°C In Winter)


  1. Add the yeast to about a third (200ml) of the warm water.  Whilst this is left to froth up nicely for 10 minutes in the warmth of the kitchen, mix the flour and sea salt well, warming the flour, if necessary, to take off any chill.
  2. Now pour the yeasty liquid into the flour, then the oil, and gradually add all the remaining water.  Knead well for about 10 minutes to a polished, silky soft dough and stand for 20 minutes covered with a clean, damp linen cloth.
  3. Meanwhile pre-heat your oven to 220°C (428°F or Gas Mark 7)
  4. Divide the dough into 3 equal pieces, knead out the air and place in the carefully warmed and oiled tins or pots.  Cover again with the damp linen cloth and leave to rise in a snug corner, free of draughts, or an airing cupboard.  About 80°F is ideal, until the dough is double its size (about 45 minutes).
  5. Bake for 35-40 minutes.  Turn out on to wire trays and tap the bottom of each loaf:  a hollow sound means the bread is baked.  If it’s not, turn upside down and bake a little longer.
  6. Leave to cool, for 1 hour, before tasting.


Thanks for this recipe to .... Clive Mellum.

Added by: ShiptonRebekah

Tags: Bread Malt 3Malts

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