Malted Wholemeal and Rye Loaf
Making your own bread can be infinitely satisfying and I have been doing it since I was a teenager. I’ve not been hugely creative and tend to stick to a tried and tested recipe and until I got my KitchenAid earlier this year, I’d never used a machine before. Time to do something different.
I’ve been making rye sourdough for the last six years. It’s easy and doesn’t require kneading; it fits in well with a busy lifestyle and a rather cluttered counter top. But it’s nice to ring the changes. I do this by making a no-knead bread in this rather excellent silicone bread maker. However the KitchenAid has allowed me to make something different again – breads that require kneading. My first venture was this malted wholemeal and rye loaf that I made up on the spot. It worked so well, I’ve made it several times since, both with dried and fresh yeast. Latterly, I’ve been adding linseeds to the mix for added texture and nutrition.
It’s a substantial loaf, but less dense than my rye sourdough. I used a mix of strong wholemeal, rye and oak smoked malted flours, all stoneground and organic. Forget these if you are looking for a light and airy loaf though. The bread is utterly delicious with a malty undertone and subtle smokey notes. It makes fantastic toast, but is also good just as it is with Cornish Gouda and homemade chutney.
- 400 ml warm water
- 1 tsp honey (or malt extract)
- 25g fresh yeast or 20g (2 heaped tsp) dried yeast
- 300g strong wholemeal
- 150g oak smoked malted flour
- 150g rye
- 1 rounded tsp sea salt
- 50g linseeds (optional)
- Mix the yeast, honey and water together until the yeast has dissolved.
- If kneading by hand, place flours, salt and linseed, if using, into a large bowl, make a well in the centre and gradually add the yeast mixture stirring as you go until the mixture comes together to form a dough. Knead for a good ten minutes.
- Otherwise, throw everything into the bowl of an electric mixer and using the dough hook knead on a low setting for ten minutes.
- Place dough into a floured proving basket or bowl. Cover and leave to rise until nearly doubled in size.
- Turn out of the basket onto a baking tray and slash the top with a knife two or three times.
- Bake at 220℃ for 20 minutes, then turn the oven down to 200℃ and bake for another 20 minutes or until the bottom of the loaf sounds hollow when tapped.
- Vegans can substitute malt extract for honey.
- The longer the rise, the more digestible the bread will be. It will rise very quickly in a warm environment and much slower in a cool one.
- Total time does not include proving time.
Jen also has the pleasure of receiving this for Bake of the Week which, in Helen’s absence, she is hosting over at Jen’s Food.
Other wholemeal breads you might like
- 50/50 wholewheat bread – Penelope’s Pantry
- Baladi (wholemeal pitta bread) – Elizabeth’s Kitchen Diary
- Chocolate chilli and lime bread – Tin and Thyme
- Pesto & pine nut bread – Knead Whine
- Vegan wholewheat challah – Family Friends Food
- Walnutty wholemeal bread – FabFood4All
- Wholewheat cobs from a sponge starter – Tinned Tomatoes