• 270g Strong white flour
  • 20g Roasted barley Malt Flour
  • 20g Nut Brown Malt Flour
  • 55g (approx 2 tbsp) Barley malt extract
  • 2/3 tsp salt
  • 2/3 tbsp olive oil
  • 145g tepid water
  • 4g yeast (approx 1 - 1.5 tsp)


  • STEP 1
    This recipe works perfectly in a bread maker following a standard white loaf programme (small size if you have the option). For a bread maker, add ingredients in the following order: Water, salt, oil, barley malt extract, flours, yeast
  • STEP 2
    It has also been used to make bread the old fashioned, manual way - essentially, follow the usual bread making process to combine all the ingredients, knead, prove, etc, cooking for a similar amount of time to a white loaf.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.4 ratings