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.
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
- Baladi (wholemeal pitta bread) – Elizabeth’s Kitchen Diary
- Chocolate chilli and lime bread – Tin and Thyme
- Rye sourdough bread – Tin and Thyme
- Spelt burger buns – Tin and Thyme
- Walnutty wholemeal bread – FabFood4All
- Wholewheat cobs from a sponge starter – Tinned Tomatoes
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 it. Have you any top tips? Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it.
Malted Wholemeal and Rye Loaf. PIN IT.
Malted Wholemeal and Rye Loaf – The Recipe
Malted Wholemeal and Rye Loaf
- 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℃ (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.
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.