When I got home from work yesterday, the aroma of freshly baked bread greeted me at the door. This loaf was slightly sweet in flavour and quite moist. It toasts up well. The addition of malt gives it a really nice flavour. Worth a try if you’re feeling like something more than your everyday loaf of bread.
- 4 cups of wholemeal flour (+ 1 extra cup for kneeding)
- 1/3 cup olive oil
- 1/3 cup liquid malt extract
- 1/4 cup honey
- 2 teaspoons salt
- 1 sachet of dry compressed yeast
- 1 cup warm water
Canaan made his loaf in a bread maker. He added everything except the extra cup of flour. While the bread machine was in the kneeding phase, a bit of the extra flour was added just so the dough was the right consistency, as it appeared a little wet.
If you want to make the bread by hand, place all the ingredients in a bowl (except the extra cup of flour) and bring it all together to form a dough. Add a little of the extra flour and begin kneeding the dough. You’ll have to kneed it for about 10 minutes. If it is too sticky, continue to add additional flour. The best consistency for bread is something that is slightly sticky, but won’t quite stick to your hand. Once the dough is kneeded, put back in the bowl and cover the bowl with some cling wrap. Leave it in a warm, draught-free place for about 2 hours. After 2 hours, knock the dough down, and kneed again briefly (1-2 mins). Then form the dough into the shape you like – you can do a long cylinder, or a round cob, or you can put it into a greased loaf tin. If you are not using a loaf tin, put it on a greased baking tray. Preheat the oven to 190C if you want a medium-brown loaf, 210C if you want a darker loaf. Allow the bread to double in size (takes 20-30mins depending on ambient temperature) before placing in the oven. Bake for about 40 minutes. To test the loaf is ready, turn it over and tap with your knuckle. It should make a hollow sound. If you don’t really hear a hollow sound, return to the oven for another 5-10 mins, before checking again. When ready, remove from oven and allow to cool. Placing it on a cake rack speeds up this process.
Note: it’s better to leave your loaf to sit and cool before testing it, however tempting, as warm bread is usually pretty crumbly and may be even a touch doughy if you try it too soon.
Good luck! 😀