Malted Brown Bread

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

• 1 kg three malts brown flour
• 1 tablespoon fine sea salt
• 35 g fresh yeast (about the size of a large walnut)
• 1 tablespoon sunflower oil
• 550 ml warm water (30 in summer, 40 in winter)

Recipe

• 1 add the yeast to about a third (200ml) of the warm water. leave to froth up in a warm place.
• 2 meanwhile, mix the flour and sea salt together.
• 3 if the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water. knead well for about 10 minutes to a polished, silky soft dough.
• 4 cover with a damp linen cloth and allow to stand for 20 minutes.
• 5 meanwhile, preheat the oven to 220°c /428°f / gas mark 7.
• 6 warm the 2 baking trays or 3 small flower pots (about 5 1/2" diameter) then lightly oil. divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
• 7 recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80°f is ideal) for about 3/4 hr until the dough has doubled in size.
• 8 bake for 35 - 40 minutes. turn out the bread and tap the bottom. if it sounds hollow - the bread is cooked. if knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.