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Malted Wholemeal and Rye Loaf – Makes the Best Toast

Malted Wholemeal Rye Bread

Bread & Buns | 16th August 2015 | By

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.

Rye Bread

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 Rye Bread

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

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Malted Wholemeal Rye Loaf
Malted Wholemeal and Rye Loaf
Prep Time
20 mins
Cook Time
40 mins
rising time
2 hrs
Total Time
1 hr
 
A substantial wholesome loaf, which is easy to make and quite delicious with malty smoky notes. Makes great toast.
Course: Breakfast, Brunch, Lunch
Cuisine: British
Keywords: bread, malted flour, rye bread, rye flour, wholemeal flour
Servings: 1 large loaf
Author: Choclette
Ingredients
  • 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
Instructions
  1. Mix the yeast, honey and water together until the yeast has dissolved.
  2. 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.
  3. Otherwise, throw everything into the bowl of an electric mixer and using the dough hook knead on a low setting for ten minutes.
  4. Place dough into a floured proving basket or bowl. Cover and leave to rise until nearly doubled in size.
  5. Turn out of the basket onto a baking tray and slash the top with a knife two or three times.
  6. 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.
Recipe Notes

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

Linkies

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.

Keep in Touch

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 TwitterFacebook, Instagram or Pinterest.

Malted Wholemeal and Rye Loaf. PIN IT.

Malted Wholemeal & Rye Bread Loaf - a yeasted bread made with three different flours. Makes fantastic toast. #bread #ryebread #recipe #wholemealbread

44 Comments

  1. Sammie

    16th August 2015 at 11:09 am

    Ooh I’m drooling – sorry! I love making my own bread and this loaf looks absolutely scrumptious. I’m actually on hols with the family in Devon and yes, I have made both bread & scones since being here!!! Usually I use my bread machine to mix & prove before finishing off by hand. Love that you’ve used your Kitchen Aid. This loaf really looks gorgeous, I like bread with a bit of substance to it, the mix of flours in yours sounds delicious. Sammie http://www.feastingisfun.com

    Reply
    • Choclette

      16th August 2015 at 11:53 am

      Thank you Sammie. Homemade bread and scones on holiday sounds perfect. I bet the family appreciate it. Hope you’re having a fab holiday. Using the bread machine to mix and prove only seems to be the preferred method for everyone I know who has one.

      Reply
  2. Dom

    16th August 2015 at 11:22 am

    this looks so good and as you know I made almost exactly the same loaf this weekend… I love this loaf and i’ve only really just started baking with rye flour and i’m really loving the texture. It tastes amazing toasted too which is always a bonus for me as I love toast!

    Reply
    • Choclette

      16th August 2015 at 11:57 am

      Rye flour is a wonder Dom and it works surprisingly well in cakes too. Your bread always looks fantastic, but it is fun experimenting with different flours and recipes as you never know when your next favourite will pop up.

      Reply
  3. Camilla

    16th August 2015 at 11:34 am

    What a perfect looking loaf, I love rye bread:-) This would also be a great #CreditCrunchMunch entry:-)

    Reply
    • Choclette

      16th August 2015 at 11:59 am

      Thanks Camilla. I’m just about to have some for lunch now 🙂

      Not sure how this fits into CCM as the flours used are not cheap, but I did mean to link my previous recipe up, so will try not to forget again.

      Reply
  4. Jacqueline Meldrum

    16th August 2015 at 11:38 am

    That looks wonderful Choclette. I have more and more been thinking about bread making again. I do miss it and need to make time for it. Just need to replace my oven that conked out this week first. Thanks for linking to me.

    Reply
    • Choclette

      16th August 2015 at 12:00 pm

      Oh no Jac. A broken oven is NOT fun. I guess if it’s going to break though, summer is the best time for it. Hope yo get it sorted soon and back into bread-making too 🙂

      Reply
  5. the caked crusader

    16th August 2015 at 2:10 pm

    Looks a beautiful texture – I think some good cheese and tomatoes and I’d be very happy!

    Reply
    • Choclette

      16th August 2015 at 2:23 pm

      Thank CC, glad you like the look of it. I was a little disappointed you didn’t see the Black Forest Gateau I posted earlier in the week – it had to be done!

      Reply
  6. Angie@Angie's Recipes

    16th August 2015 at 2:47 pm

    A lovely artisan bread. Choclette. p.s did you use malt or or malted flour? Didn’t see it mention on the list of ingredients. And what kind of rye did you use?

    Reply
    • Choclette

      16th August 2015 at 4:01 pm

      Hi Angie. So glad someone reads my recipes and picks up mistakes. Thanks for drawing this to my attention. All flours are organic wholemeal stoneground and the malted one was an oak smoked malted flour.

      Reply
  7. Kavey

    16th August 2015 at 3:11 pm

    Totally agree, making bread is a pleasure. Even better is the pleasure of eating it – my husband has become the breadmaker in our house, most of our sourdoughs are white but we did one with an ancient type of wheat, not spelt, I forget the name. Dense and rich. Need to experiment further with more types of flour.

    Reply
    • Choclette

      16th August 2015 at 4:02 pm

      Well I have to agree with you there Kavey. If delicious healthy home baked bread just happened to turn up, I might not be that sad to only be eating it.

      Reply
  8. Glamorous Glutton

    16th August 2015 at 3:56 pm

    I love rye bread but I haven’t ever made any. I used to bake bread a lot , but we seem to eat so little bread at the moment that I’ve stopped. This would be perfect though for some of my Scandi dishes. GG

    Reply
    • Choclette

      16th August 2015 at 4:03 pm

      Ahhh, no bread GG? I’d find it very hard to go for more than a couple of days without it. And yes, this sort of bread would be great with Scandi food.

      Reply
  9. lisa

    16th August 2015 at 4:02 pm

    This sounds amazing and how unusual with the smoked malted flour! Bread making is one skill I wish I was better at, so will have to go out and find the ingredients for this and give it a go!

    Reply
    • Choclette

      16th August 2015 at 4:06 pm

      Wholemeal breads are usually a lot more forgiving than white bread I find, so it’s not a bad one to start with Lisa.

      Reply
  10. Janice

    16th August 2015 at 4:37 pm

    Looks fabulous. I really must start reading FB requests properly and not post up things that are not relevant, doh! I recently bought a dough hook for my elderly Kenwood Chef and am also impressed with the results, better than the bread machine in my opinion.

    Reply
    • Choclette

      16th August 2015 at 9:28 pm

      Ah no worries Janice, sorry for not being more specific. I have a real soft spot for the Kenwood. My mother still has hers going back to the year dot. Look forward to seeing what you and your dough hook come up with.

      Reply
  11. Dannii @ Hungry Healthy Happy

    16th August 2015 at 5:45 pm

    I have just had to give up bread, and this is torture. Rye bread is my absolute favourite.

    Reply
    • Choclette

      16th August 2015 at 9:29 pm

      Ah no Dannii. Have you developed gluten intolerance?

      Reply
  12. Kath

    16th August 2015 at 7:29 pm

    Gorgeous. I am glad to see the Kitchen Aid being put to very good use. May the new bread adventures continue. x

    Reply
    • Choclette

      16th August 2015 at 9:34 pm

      Thanks Kath. Expect I will get stuck in a rut with this one now! Though I have also made a sourdough with the same mix of flours which worked really well too.

      Reply
  13. Chris @ SimpleFood365

    16th August 2015 at 10:47 pm

    There is nothing in this world as good as fresh bread right out of the oven! This looks and sounds soooo good too!

    Reply
    • Choclette

      17th August 2015 at 1:53 pm

      Thank you Chris, I think I have to agree with you. And the smell wafting from the oven as it is cooking is pretty dreamy too.

      Reply
  14. Fareeha

    17th August 2015 at 5:51 am

    what not to love about it.. looks so good and must taste amazing, I bet.. I wish we were neighbors

    Reply
    • Choclette

      17th August 2015 at 1:54 pm

      Haha Fareeha, I sort of wish I was neighbours with pretty much all the bloggers I visit 😉

      Reply
  15. Brian Jones

    17th August 2015 at 6:52 am

    I’m still trying with bread, I find the process much more stressful rather than cathartic… I love malty bread so this sounds perfect for me and we squirrel it away for later when I am a little less bruised from my last bread making escapade 😉

    Reply
    • Choclette

      17th August 2015 at 1:55 pm

      Make something simple and stick to it until you’re happy with it Brian. It’s worth persevering – honestly. Wholemeal flours are actually much easier to work with than white ones.

      Reply
  16. Sundari

    17th August 2015 at 12:23 pm

    Recipe looks healthy and very easy.. Will try it..

    Reply
    • Choclette

      17th August 2015 at 1:58 pm

      I’m all for simple recipes Sundari – life is busy enough.

      Reply
  17. Madiha Nawaz

    17th August 2015 at 12:42 pm

    I’ve made bread at home quite a few times and it has been a time consuming method but I really liked your recipe considering it’s doesn’t require kneading! Shall be trying it for sure.
    Thanks very much for sharing!

    Reply
    • Choclette

      17th August 2015 at 1:59 pm

      Ah Madiha, this one does require kneading, although I have a no-knead recipe on my blog. I used a machine to do the kneading for this one.

      Reply
  18. Elizabeth

    18th August 2015 at 8:47 am

    Oooh oak smoked malted rye! That sounds amazing, and your loaf looks so incredibly delicious!

    Reply
    • Choclette

      18th August 2015 at 4:12 pm

      Thank you Elizabeth, I just had some for lunch and it really is delicious 🙂

      Reply
  19. Made With Pink

    18th August 2015 at 5:52 pm

    This looks delicious. I’ve always loved rye bread, and never really thought to make my own but yours has turned out wonderful, I think I’d like to try this. I need to better my bread making skills. Yeast scares me :-s

    Reply
    • Choclette

      19th August 2015 at 1:05 pm

      Oh don’t be scared by yeast, simple bread is really easy to make and wholemeal flours are a lot more forgiving than white.

      Reply
  20. Nadia's Healthy Kitchen

    20th August 2015 at 12:34 pm

    I love the taste of Rye and this loaf looks so delicious Choclette!

    Reply
    • Choclette

      21st August 2015 at 11:25 am

      Thanks Nadia, I really like my rye bread too, but it’s nice to mix it up with other flours from time to time 🙂

      Reply
  21. Jen

    23rd August 2015 at 2:24 pm

    That looks like the perfect loaf to enjoy with cheese. I’ve not used malted flours in my bread yet, really like the sound of that oak smoked flour. Thanks for linking up with #BreadySteadyGo 🙂

    Reply
    • Choclette

      24th August 2015 at 8:23 am

      I love malty notes Jen, although using malted flour is a bit of a departure for me too on the bread front. I tend to use Bachaldre Mill flours – they have a good range and are all organic and stone ground.

      Reply
  22. Ryan Malkin

    31st August 2015 at 10:02 pm

    Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months.

    Reply
    • Choclette

      1st September 2015 at 9:46 am

      Thanks for that information Ryan. I guess it makes sense that the more highly processed flour will last longer.

      Reply

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