Scott's Malted Grain Bread Recipe

Scott makes this bread at least once a week. It has a lovely taste and texture and keeps well.
We recommend using an organic flour and yeast granules.
You can also swap 250g of the flour for the same amount of wholemeal flour - also really delicious!

Recipe:

Ingredients:
750g malted grain flour
21g yeast
3 tsp salt
60g melted butter
200ml milk
300ml warm water

Method:
1
Put flour, yeast, salt and butter into a large bowl or the bowl of a stand mixer. Make sure the yeast and salt don’t touch
2
Stir well to mix.
3
Kneed by hand for 10 minutes or use dough hooks in a stand mixer for 4 minutes on a medium speed. Leave to rise, covered, for an hour.
4
Turn the dough out onto a floured surface and “knock it back” - lay it out and push the dough flat. Fold it over on itself until you have fat lump. Divide the dough into two.
5
Shape into two loaves. Do this by pulling the dough outward from the lump and folding it into itself. Tighten the shapes by bring the dough together under the loaf with your hands. Place each of the loaves on a baking tray lined either with baking paper or a silicone mat.
6
Make four cuts in the surface of a each loaf. This will allow the dough to expand as it rises. Cover and leave for an hour.
7
Bake in a pre-heated oven at 200c (fan) for about 40 minutes.
8
Test that the loaves are baked by tapping on their bottoms. They should make a hollow sound. If they don’t give them another 5 minutes.
9
Let the bread cool for a while and then try a slice (with plenty of butter). Yum!