Sunday, June 24, 2007

Malted Grain Bread

Adapted from "The BIG Book of Bread" by Anne Sheasby

Whole Grain flour - 1 1/4 cups
Rye flour - 3/4 cups
Bread flour - 1/2 cup
Salt - 1 teaspoon
Brown sugar - 1 teaspoon
Molasses - 1/2 teaspoon
Malt - 1/2 tablespoon
Butter, diced - 1 tablespoon
Dried yeast - 1 teaspoon
Warm milk - 1/3 cup
Warm water - 1/2+ cup

- Mix the water, milk, yeast, molasses, malt and sugar in a mixing bowl. Let stand for 5 minutes.

- Slowly add the flours and mix to form a soft dough. Kneed the dough for 15-20 minutes until smooth and elastic.
- Place the dough into an oiled bowl, cover with plastic wrap and let rise in a warm place for 1.5-2 hours, until doubled in size.
- Shape the dough into a round loaf, place on a baking sheet, covered with parchment paper, cover with dish towel and let rise for another 30 minutes, or until doubled in size. Make a cut on the top.
- Preheat the oven to 230C/450F/ Bake the loaf for 15 minutes, then reduce the oven temperature to 200C/400F and bake for another 15-20 minutes.

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