Organic Malthouse Farm Bread

Organic Malthouse Farm Bread

Yields 1 Loaf

This Organic Malthouse Farm Bread is a bread truly worth baking. Made with a combination of a premixed organic Malthouse blend, (wheat, rye, barley and cracked malted grains), plain bread flour, and quick yeast, it is a simple recipe, full of goodness. It is fun to make and relatively fool proof. Flavoursome, fluffy as a cloud in the centre and wrapped in a perfectly crisp crust. Although this is a light and airy loaf, the cracked malted grains and the sesame seeds lend it texture and a wholesome nuttiness. Your entire home will be fragrant with the familiar, intoxicating smell of freshly baked bread. And apart from patience while the dough rises, it requires little effort to prepare. The only challenge is trying not to devour it all in 5 minutes!

Our favourite way to eat fresh warm bread is to spread a thick slice with homemade vegan butter and maple syrup. What’s yours?

Ingredients

300g organic Malthouse flour blend (Doves Farm is an excellent choice)

200g organic plain bread flour (plus a little for kneading)

1tsp organic quick dry yeast

1tsp salt

1tbsp organic soft brown sugar (or other sugar)

300ml fresh filtered warm water

1tbsp organic olive oil, (plus some for oiling the tin)

1-2tbsp organic sesame seeds

Method

In a large bowl, mix the two flours, the quick yeast, the salt and the sugar.

Make a well in the centre and pour the warm water and the olive oil. First mix with a wooden spoon, or in a mixer fitted with a dough hook. Once the dough has come together, use your hands to start kneading. Keep a little plain flour at hand. I like to count the rolls when I knead, it’s one way to ensure you have kneaded long enough. I knead this bread for 150 rolls, first time round. If it starts to stick to your hands, rub your fingers with a little flour, then continue. Try not to add too much flour if you can. When you are done, shape the dough in a ball and place it in a lightly floured bowl. Cover it completely with a cloth and let it rest in a warm place for 2-3 hours. If it’s winter, You could place it on a window ledge, on top of a radiator. Or if the weather is warmer, anywhere without a draft will do.

Once the dough has doubled in size, (the time required may vary), punch it down and knead it again for 100 rolls. Sprinkle a handful of sesame seeds on your surface and roll the bread over them, sticking them all around the loaf as you shape it. This time, place it in an oiled baking tin of your choice and cover once more with your cloth. Alternatively, you can simply place it on a lined baking tray, without a tin. Allow it to double again, for one to two hours.

Preheat the oven at 200C. Place the bread in the oven, positioning it in the centre. Bake for 35 minutes. Half way through, if your loaf feels firm and has browned, cover it with some baking paper to prevent it from burning.

Remove from the oven. Using mittens, turn the tin upside down on a cutting board. Do this over the sink, as some sesame seeds might fall out. Remove the tin, taking care as it will be very hot. Tap the bread underneath. It should sound hollow. If not, place it back in the tin and in the oven for 5 more minutes. When you are happy with the sound, remove the loaf from the tin and place on a rack.

Allow the bread to cool before slicing. Enjoy!