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Sourdough malt loaf

Delicious and easy: the perfect accompaniment to a cup of tea. This makes two loaves so you can freeze one for later — if you can resist eating them both straight away. The recipe is adapted from Paul Hollywood's book, Bread.

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Stage 1
Ingredients (to make 2 loaves)
125g Sourdough starter (167% hydration, i.e. fed with 150g flour and 250ml water)
175g Unbleached strong white bread flour, preferably organic
50g Wholemeal flour, preferably organic
1 tbsp dark brown sugar
3 tbsp malt extract
2 tbsp black treacle
225g sultanas
350ml Water
Combine all the above ingredients using a wooden spoon or a mixer with a dough hook. Cover and leave for several hours or overnight, until it looks lighter in colour and texture.

Stage 2
175g Unbleached strong white bread flour, preferably organic
50g Wholemeal flour, preferably organic
1 tsp Fine sea salt
Add the flour and salt to the bowl of dough and beat using a mixer with a dough hook for about 5 minutes until it has become more elastic. Oil two rectangular bread tins, roughly 22 cm long by 11 cm wide and 6.5 cm high
Divide the dough evenly between the tins. Depending on the room temperature and activity of the starter, the dough will need 3-6 hours to prove until increased in size by a third at least. To see if it is ready, press your hand gently on top of the dough. It should feel light and airy.

Stage 3
1 tbsp honey, to glaze
When the dough is roughly in its last hour of rising, preheat the oven to 190 °C. Bake the loaves on the middle shelf for 25-35 minutes, until a skewer inserted in the centre comes out clean. Remove the loaves from the oven and brush the tops with the honey to glaze. Leave in the tins for 5 minutes, then transfer to a cooling rack and cool completely.
Serve the sliced malt loaf as it is or spread with good butter.

Added by: A Fermenter

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