Malted Wholemeal and Rye Loaf – Makes the Best Toast
Making your own bread can be infinitely satisfying and I’ve been doing it since I was a teenager. I’ve not been hugely creative and tend to stick to tried and tested recipes. At least I did until I got my KitchenAid earlier this year. I’d never used a mixer to make bread before, so it seemed like a good time to do something different. This malted wholemeal and rye loaf was a good start.
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.
Malted Wholemeal and Rye Loaf
This malted wholemeal and rye bread is a substantial loaf, but it’s 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.
Malted Wholemeal and Rye Loaf – The Recipe
- 400 ml warm water
- 1 tsp honey or malt extract
- 25 g fresh yeast or 20g 2 heaped tsp dried yeast
- 300 g strong wholemeal
- 150 g oak smoked malted flour
- 150 g rye
- 1 rounded tsp sea salt
- 50 g 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.
Other wholemeal breads you might like
- 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
I’m sending a slice of my malted wholemeal and rye loaf to Jen’s Food where you will find this month’s Bready Steady Go which is co-hosted by Michele over at Utterly Scrummy Food for Families. 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.
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Thanks for visiting Tin and Thyme. If you make this malted wholemeal and rye loaf, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.