Irish malted bread
- Preparation and cooking time
- plus 3 hrs proving
- Serves 8 - 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.