Malted Wholemeal and Rye Loaf: Makes the Best Toast
Homemade bread is just the best. This malted wholemeal and rye loaf is a substantial wholesome loaf. It’s easy to make and tastes quite delicious with its malty smoky notes. Makes great toast too.
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 usually 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. In other words, 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 spiced apple chutney.
Other Wholemeal Breads You Might Like
- Apple & hazelnut spelt sourdough
- Chocolate chilli and lime bread
- No-knead spelt bread
- Rye sourdough bread
- Spelt burger buns
- Whole wheat focaccia bread
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. And do please rate the recipe. Have you any top tips? Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it.
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Choclette x
Malted Wholemeal and Rye Loaf. PIN IT.
Malted Wholemeal and Rye Loaf – The Recipe
Malted Wholemeal and Rye Loaf
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 flour
- 150 g oak smoked malted flour
- 150 g rye flour
- 1 ½ tsp sea salt
- 50 g linseeds (flaxseeds) optional
Instructions
- 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℃ (425℉, Gas 7) for 20 minutes, then turn the oven down to 200℃ (400℉, Gas 6) and bake for another 20 minutes or until the bottom of the loaf sounds hollow when tapped.
- Remove from the baking tray and leave to cool on a wire rack. Don't be tempted to cut into it until it's cooled completely.
Notes
Nutrition Estimate
Linkies
I’m sending a slice of my malted wholemeal and rye loaf to Jen’s Food. Here you’lll 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.
Hi
I’m not very experienced with adapting bread recipes and don’t have any malted flour, what could I use instead? Should I make it using 300 white and 300 rye.. would it need more water? Or do 450 white and 150 rye ? Many thanks for any advice you can give
Hi Sara, it obviously won’t taste the same with a different flour, but any type of wheat flour will work as a direct replacement. Do I take it you don’t have any wholemeal flour either? You can replace it with strong white flour, but again, it will be a different loaf both in flavour and texture. White flour generally absorbs less water than wholemeal, so I’d go with 350ml water and just add more if needed. So yes, if you don’t have wholemeal, try 450g strong white and 150g rye. Hope that helps.
This is by far the BEST bread recipe I have come across.
I had no malt flour, but I had malt powder so I reduced the dark rye weight by 50g and put in 50g malt powder instead. I also added 50g flaxseeds, 50g mixed pumpkin and sunflower seeds, and 50g walnut halves.
I used my food mixer, kneading the dough for 10mins but then letting it prove in the mixing bowl. There was too much dough for my 2lb loaf tin, so I used my 7″ round cake tin instead. I did use the baking temperatures and times given but it wasn’t cooked inside, so I reduced the temperature a bit more and baked for a further 35-40mins.
I am SO PLEASED with the end result, and it tastes absolutely delicious. All the other bread recipes I saved are now deleted; THIS one is the ONLY one I will keep.
Thank you Anne, so glad you enjoyed the recipe. It’s good of you to give me the credit given how much you’ve changed it though. Your additions sound delicious, I love walnuts in bread. The reason it took longer to bake was because you cooked it in a tin. Freestanding loaves are much quicker to cook. And oven’s are also incredibly variable. Happy Baking.
Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months.
Thanks for that information Ryan. I guess it makes sense that the more highly processed flour will last longer.
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 🙂
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.
I love the taste of Rye and this loaf looks so delicious Choclette!
Thanks Nadia, I really like my rye bread too, but it’s nice to mix it up with other flours from time to time 🙂
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
Oh don’t be scared by yeast, simple bread is really easy to make and wholemeal flours are a lot more forgiving than white.
Oooh oak smoked malted rye! That sounds amazing, and your loaf looks so incredibly delicious!
Thank you Elizabeth, I just had some for lunch and it really is delicious 🙂
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!
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.
Recipe looks healthy and very easy.. Will try it..
I’m all for simple recipes Sundari – life is busy enough.
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 😉
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.
what not to love about it.. looks so good and must taste amazing, I bet.. I wish we were neighbors
Haha Fareeha, I sort of wish I was neighbours with pretty much all the bloggers I visit 😉
There is nothing in this world as good as fresh bread right out of the oven! This looks and sounds soooo good too!
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.
Gorgeous. I am glad to see the Kitchen Aid being put to very good use. May the new bread adventures continue. x
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.
I have just had to give up bread, and this is torture. Rye bread is my absolute favourite.
Ah no Dannii. Have you developed gluten intolerance?
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.
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.
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!
Wholemeal breads are usually a lot more forgiving than white bread I find, so it’s not a bad one to start with Lisa.
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
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.
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.
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.
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?
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.
Looks a beautiful texture – I think some good cheese and tomatoes and I’d be very happy!
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!
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.
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 🙂
What a perfect looking loaf, I love rye bread:-) This would also be a great #CreditCrunchMunch entry:-)
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.
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!
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.
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
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.