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Loaf of Irish malted bread on a wooden board with butter

Irish malted bread

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 3 hrs proving
  • Easy
  • Serves 8 - 10

Bake a loaf of this easy Northern Irish-style malted bread. It has a deliciously chewy texture and is best served with plenty of butter and jam

  • Vegetarian
Nutrition: per serving (10)


  • 270g strong brown bread flour , plus extra for dusting
  • 40g malted bread flour
  • 4g fast-action dried yeast
  • 55g malt extract
  • two-thirds of a tbsp olive oil , plus extra for the tin


  • STEP 1

    Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.

  • STEP 2

    Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.

  • STEP 3

    Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.

  • STEP 4

    Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.

  • STEP 5

    Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.

Recipe from Good Food magazine, March 2019

Goes well with


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A star rating of 3.8 out of 5.4 ratings

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