This is a recipe for a German style seeded rye bread – known as “Vollkornbrot”. It’s not labour-intensive to make, but it does take a while and you certainly won’t have something fresh out of the oven in a couple of hours. It’s well worth the wait though - packed with seeds which give it a rich nutty taste and texture, it keeps well for several days after baking and the flavour is amazing!
A wonderful tasting rule-breaking rye loaf which I reckon you could live on for months. Brilliant for open sandwiches but just great on its own too. Feel free to vary the ingredients - it's dead easy to make and reliably gets oohs and aahs from your friends and family.
Light but deep in flavour multi seeded bread
This is my favourite 'go to' bread. Bulk up your Starter & give it a go, you won't be disappointed. The high hydration and the method of cooking results in a lovely soft loaf with enough crustiness to be absolutely wonderful.
I found the Organic Light Malthouse Flour (301) to be quite tricky to handle. Here are some tips on what I did to tame the dough... Ultimate recipe? Definitely not.
Having usually cheated and added white flour to rustic flours to keep the loaf light, I experimented with methods for 100% malthouse and this one came up trumps. Perfect for toast and sandwiches and great texture.
Adding malted wheat flakes and substituting black treacle for sugar gives extra crunch and depth of flavour to malted flour. Excellent with cheese. and cold meats
Really tasty malted loaf, delicious nutty flavour and light texture, very adaptable depending on which seeds you want to use. This is now our go-to loaf, great for sandwiches and fabulous toasted. Recipe is for 2 large loaves. I have given both metric and imperial measurements, for those of us with old-fashioned scales.
A malty seedy bread, perfect slathered in butter or as a cheese sandwich. A winner with adults and children
My first attempt at this recipe used just Light Malthouse flour, which made delicious bread, but with such a strong flavour that it overpowered everything it accompanied. I've added in wholemeal flour to make it a bit mellower and a little rice flour to help give a drier crumb. If you don't have rice flour, just use wholemeal flour instead. I've been making this for a few weeks now and this is my current favourite: a soft, open crumb and a big flavour, but not overpowering. It works well either toasted with jam or for savoury sandwiches. The airing cupboard gives the doughs a narrow temperature range, draught free: I prefer this to the kitchen worktop.
This is a delicious small loaf using 40% light malthouse flour, and it works every time. The recipe is based on the “Great French Bread Recipe” on this website. With just the two of us we needed a smaller loaf and really enjoy the added flavour from the light malthouse flour. After a few tweaks from the original recipe and halving the quantities, this is what I’ve come up with. Obviously you could scale it up for a larger loaf. Hope you like it
A simple sourdough bread, made in a loaf tin, with delicious malted flour, works perfect every time, and I'm no expert !
I usually use a mix of Malthouse, Strong White and Strong Wholemeal Flours to make this loaf, but due to an accidental substitution this one is Light Rye, instead of the Malthouse. It turned out better than I'd hoped and the crust is really crispy ...
Sourdough with a Rye starter, 50% malthouse flour and added sunflower seeds.
A great tasting Malt loaf.
It's been great fun to experiment with different ratios and I have found the ideal recipe for me. Do you agree? I just love sunflower seeds but it's also good with pumpkin seeds which make it much more chuinky. Finer seeds like chia, sesame and millet are also good - find the one you like best, or just switch it around.
A nutty and slightly sweet crunchy loaf - great for freezing whole or portioned slices
A bread that could hold its own, in terms of taste, with a lunch of cold meats, cheeses and pickles.
This bread is made with our favorite flour! I cannot show it entirely because my daughter did not resist the temptation and almost ate half without warning.
Seeds and Shipton Mill's Organic Light Malthouse flour combine to make the bread we would not be without!
This lovely recipe is for the Morphy Richards Fastbake bread maker. It does seem to have quite a lot of ingredients but is well worth trying. It gives me a good, well risen heavy loaf that tastes really good and leaves me feeling satisfied after only one slice. When baking the bread, make sure there are no draughts around the bread maker (I've found that the lack of insulation in the Fastbake can mean the loaf doesn't rise properly if there are undue drops in surrounding temperature) and add the water and malt extract and mix so the water turns brown. Add all the other ingredients to a bowl and mix well before adding to the breadmaker which should be set to Menu ,3 Large Loaf, medium crust. Good baking and enjoy.
The flavour of this variety of focaccia is enriched by using Organic Three Malts & Sunflower Brown Flour and adding some fennel seed to the mix. The quantity of fennel seed can be adjusted to suit your taste. Some white bread flour in the mix helps to keep a light texture.
A 50/50 malthouse sourdough bread with an earthy taste. and lighter than a 100% malthouse flour bread
This delicious sour-dough bread is made with equal quantities of organic light rye, organic malted flour and organic white spelt flour. For a rustic effect dusted with organic semolina flour.
This lovely flavoured seed bread is made using Organic Light Malthouse flour (301), White Strong flour along with Pumpkin, Linseed and Sunflower seeds. Always delicious and very moorish. A loaf never lasts long in our house. I have not found another bread, on the market, to match the flavour that the malthouse and mixed seeds add to this recipe.
This makes a splendid general loaf with a difference. Plenty of taste. Great for sandwiches. Superb for beef-burgers or bacon sandwiches!
Olympic bread was inspired by the tastes of Greece, fresh produce of summer and the start of the Rio Olympics. Tested out on my neighbours and sold at our fortnightly village market where I bake bread to sell to raise money to restore our Church Bells, it has had good feedback! The olive tins in the picture are being used to grow tomatoes, which is working well.
A lovely malted multi seeded loaf really tasty,to make in your bread machine.
A moist malted Christmas bread full of spice and fruit. Increase amount of spices (Allspice - 1.5tsp & Cinnamon - 1tsp), if you prefer a stronger flavour. Use Spelt flour instead of Wholewheat. This loaf is approximately 65% hydration.
A small tasty loaf which is very easy to make. I almost always make this loaf in a bread machine and it comes out perfectly every time. Occasionally I use a wood fired bread oven.The results are variable and dependent upon me getting the fire right ! Having originally used warm water I find the bread has always risen better using cold water in my machine. I like this recipe because of the use of organic materials and because it is light on salt. I do make lots of other breads but always come back to this recipe for an everyday loaf because it looks good, tastes good and is a consistently well risen loaf
Dark and rich. Overloaded with delicious seeds. Rye bread like you've never tried before. Some say it's the best bread they've ever tasted...
This is the bread I make most often using Organic Malted brown flour with added seeds. Delicious fresh in sandwiches and good as toast too.
I went to my first festival this month and made some delicious rolls to take with me and share with friends. They were great with brie on the first day (it doesn't matter if it gets hot and runs), then went well with fried eggs as egg banjos for breakfast and are really tasty on their own, as they are filled with great ingredients!
A wholsesome, healthy, delicious and satisfying bread for everyday use. So versatile and well structured - cut it thin and make sandwiches to serve with a salad, or start your day with it toasted, slathered in butter and marmalade; cut it chunky to eat with or without butter dunked into soup, or as a snack with a piece of your favourite cheese. This bread will grace the highest of tables or the simplest cheese-on-toast supper. Whenever I serve it, at the church supper, or to a tradesman in a bacon sandwich, it's always the same - "Mmm! Where did you get this bread?" Simple to make - flex the process around your day. Works out about 40p per loaf.
High Hydration Malthouse with Pumpkin Seed Oil
Home-Baked Malted Brown Bread
For any busy mum who thinks, "Can I use a bread maker to make great bread?" The answer is yes!!!!
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A deliciously textured malted loaf by Steve Ackland for the Shipton Mill newsletter.
AGranary Style loaf recipe for the Panasonic Automatic Breadmaker (SD-257)
A white/malted flour mix