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Malted Brown Bread

450g (1 lb.) Stone Ground Wholewheat Flour
350ml (12 oz.) Warm Water
1 teaspoon Treacle or Molasses
1 teaspoon Malt Extract
1 teaspoon Salt
1 packet Dried Yeast.
Measure out the water and mix 4 tablespoons with the treacle, malt and yeast.
Whisk these together and leave in a warm place until they bubble.
Add these to the brown flour and the salt with the remaining water and mix well together.(I use my hands to do this but you can do it with a spoon)
This mixture is very sloppy and too wet to knead.
Cut a piece of bakewell paper and line the base of a 450g (1lb) loaf tin.
Grease the tin well.
Pour in the dough mixture and then put into a warm place to rise.
(This will take anytime from 20mts to an hour)

Pre heat the oven to gas7,220C,425 F.
Cook the risen loaves at this temperature for 40 mts.
Shake out of the tins and finish upsidedown at the same temperature for a further 10 mts.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef