We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Three Malts with Marmite

Boost the delicious taste of a soft Three Malts and Sunflower loaf with a twang of the Black Stuff.

Like this? Share it with your friends.


Report abuse

Ingredients

300g of Three Malts and Sunflower

200g Warm water (or may be more as the flour is quite absorbant but no more than 220g)

Yeast (depending on your preference but a 7g sachet of dried/easybake mixed into the flour works fine)

6g Salt

A dessert spoon of Marmiite (Other yeast extract based products are available)

Method

Combine the dry ingredents (so NOT the Marmite)

Mix the Marmite with the water until it dissolves.

Add the dry to the wet and stir until combined.

I use the Emmanual Hadjiandreou method so a quick knead every 10 minutes 4 times.

An hours rising then a punch down, then 40 mins.

Then into the hottest oven you can get and drop the heat down to 200 C.

Half an hour and you're all done!

 

Great with just butter or soft mild cheese, not so great with Marmalade, trust me I've tried.

Phil

 

 

 

 

 

 

Added by: Phil Thomas


Tags: Bread 3Malts

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...