banner image

Christmas Malt Bread


350g Organic Strong White Bread Flour
150g Organic Wholewheat Bread Flour (option: Organic Spelt Flour)
50g Sourdough Starter (1:1)
10g Fresh Yeast
60g Malt Extract
30g Blackstrap Molasses
235g Cold Water
7g Salt
100g Sultanas
80g Dried Apricots (chopped)
35g Dried Cranberries
35g Crystallised Ginger (washed)
Rind of 1/4 Orange (chopped)
Rind of 1/4 Lemon (chopped)
3tbls Brandy
1tsp Allspice
1/2tsp Cinnamon
75g White Marzipan (chopped)
40g Butter (melted & cooled)


  1. Mix Flour and spices.
  2. Add starter to molasses and malt extract. Add butter.
  3. Mix dried fruit, peel and crystallised ginger. Add brandy and stir. Leave to marinade.
  4. Crumble yeast into flour and mix.
  5. Add water and starter mix, combine.
  6. Set to rest for 15 minutes. Adjust water to form a moist dough.
  7. Add salt and mix.
  8. Rest for 15 minutes.
  9. Stretch and fold 4 times over around 3 hours.
  10. Add marinaded dried fruit and marzipan. Fold in.
  11. Stretch and fold after 30 minutes and leave to prove.
  12. Remove from bowl and shape (do not tear gluten strands) and form into a round. Use a proving basket to prove.
  13. Heat oven to 220c. Turn down oven to 200c and bake for approximately 45 minutes.
  14. Cool.