Dark Malt Loaf
- Wholemeal (graham) flour 8 oz
- white flour 1lb 4 oz
- malt extract (diastatic = enzyme active) 5 1/2 oz
- malt flour 1 oz
- baking powder 1/4 oz
- fat 1/2 oz
- molasses 2 oz
- salt 1/2 oz
- yeast 1 1/2 oz
- water -approx- 1 lb 1 oz
Mix to smooth dough all together in one go in mixer dough temp 76'f bulk fermentation - first proof- 1 1/2 hours Divide to fit tin- prove to 3/4 volume of tin Put lid on, or place baking sheet on top & turn whole thing over as it goes in oven.
Bake 350'f up to 90 mins
Can also add 6 oz raisins or sultanas to above recipe .
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