Malt Loaf
January 29, 2015
This is as easy as it gets. The recipe is a lazy baker's dream. Nevertheless, the bread is one of my very favorite things.
N.B. Scandinavian dark syrup, unlike American dark corn syrup, is processed from sugar beets. Thus, a good U.S. equivalent is American light molasses. The syrup is a bit sweeter than the molasses, but it's close enough that the substitution works well.
5 dl (500 g) orange juice
50 g fresh yeast
1,5 tsp salt
1,5 dl 100 g) dark syrup (or light molasses)
1 dl (60 g) rye malt for bread (flour)
1 dl (60 g) graham flour
4 dl (260 g) wheat flour
3 dl (170 g) rye flour
50 g fresh yeast
1,5 tsp salt
1,5 dl 100 g) dark syrup (or light molasses)
1 dl (60 g) rye malt for bread (flour)
1 dl (60 g) graham flour
4 dl (260 g) wheat flour
3 dl (170 g) rye flour
Stir the yeast, salt, syrup, malts and flours into the orange juice. Pour the mixture into a greased 2-liter tin. And yes, I mean two liters. Any smaller and it will overflow. I know from experience! If your tins are smaller, double the recipe and bake three loafs.
Cover and leave to rise at room temperature for 2 hours.
Preheat the oven to 175°C. Bake for 1 hour 20 minutes. Take the loaf out of the tin and bake for a further 15 minutes.
If you have patience, wait. The bread tastes best when served the next day. We don't have that kind of restraint. We take a bite as soon as it has cooled a little. It's irresistible!
The very favorite delicacy of our snowy winter picnics is this Malt bread with a touch of butter and a slice of mild cream cheese along with a delicious mug of hot chocolate.
The very favorite delicacy of our snowy winter picnics is this Malt bread with a touch of butter and a slice of mild cream cheese along with a delicious mug of hot chocolate.
0 kommenttia