Learn How to Make Deliciously Authentic Malt Bread !

In this video, we'll show you how to make delicious and nutritious malt bread from scratch. Malt bread is a type of bread that is made with malt extract, which gives it a unique flavor and texture. We'll take you through the step-by-step process of making malt bread, from mixing the ingredients to baking the bread in the oven. Along the way, we'll share tips and tricks for getting the perfect texture and flavor, and we'll answer some common questions about making bread. Whether you're a seasoned baker or a beginner, this video is sure to inspire you to try making your own malt bread at home. So grab your apron and let's get baking!
Traditional malt bread Recipe
450 grams of Baker's white flour
50 grams of Diastatic malt powder
8 grams of salt
20 grams of yeast
150 grams saltanas soaking in some YorkshireTea
50 grams of malt extract
50 grams of black treacle
280 ml of warm water { some of this can from the tea }
12 grams of white shortening
Method
In a large bowl, add all of the dry ingredients and mix together. Next, add the water, treacle, white shorting and stir together to form a dough mix for 9 mins on 1st speed. then Scrape the contents and add in the raisins mix for 1 mins, or until the dough becomes smooth & clear , Lightly oil the bowl, put the dough back into it and leave it, covered with a tea towel for 30 mins or until the dough has doubled in volume.

Take the dough from the bowl and gently knead it again on the lightly oiled surface for a few seconds. Divide the dough into two equal pieces and shape into loaves. Place each into a lined 1lb bread tins cover with a tea towel for about an hour, until it has almost doubled in volume again. Bake with a tray over the topof tins at 195°C for 30 mins & 180°C fan for 25 minutes total 55 mins
when baked wash with 50/50 water & malt extract. Allow to cool in the mould before slicing, buttering and enjoying!

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0:00 Intro
0:06 Recipe
0:30 Mixing malt dough
2:10 1st proving
2:28 Cutting Moulding dough
3:30 Proving malt bread
3:48 Baking malt bread
4:30 Cooling malt bread
5:00 Cutting up malt bread

[roseodell]

Oh my! Flipping yum yum I can taste it from here, great childhood memories ❤️🇨🇦

[stanroberts]

Can you make a top meat and potato pie you are the best at making recipes

[createinspain]

Today I got my treacle. I made one loaf, so halved the ingredients and used Spiegelhauer's Bicarbonato de malta de trigo (25g) as the enzyme. Made as per instructions but baked in my Bosch oven, no convection, uncovered at 185c for 25 minutes only. It didn't dome over the top of the tin, so I'm happy to bake it uncovered - which I did, because I wanted to keep a close eye on it! Basted while hot, left in tin to cool. I've just had a couple of slices and it is magnificent! The right amount of squidginess, great flavour. It could possibly have some extra sweetness added to it via a sweetener of some sort or just add a bit more fruit. Put it this way, I won't be heading to any Brit shops to buy it! So thanks for this inspiration, I've never found a proper recipe for it before, they have all been too 'cake like'.

[GoaGary]

This is really good Steve, thanks very much. I'm a self taught cake maker (I won't call myself a baker) that supplied coffee shops and restaurants here in Goa for quite a few years. I enjoyed it but I tip my hat to you professional guys, especially from your era. You made real bread pastries & pies. None of this factory muck that gets frozen and reheated in supermarkets!
I haven't eaten a malt loaf for over 20 years and now I want one very much. I'll make it my mission to track down these ingredients!
Thanks again 🙏

[annvindersinghkapoor]

Hi love from India. Could you please share the recipe of pita bread.🙏🏽🙏🏽🙏🏽

[createinspain]

OK, so In spite of it being a Sunday and not having treacle, I decided to risk a go at it..Not wanting to waste too much, I decided to do a half batch and therefore only one loaf. I doubled the malt syrup because of my lack of treacle, and then it was a guess as to how much of the enzyme powder substitute to use. I know it normally is no more than 2% so took a gamble on about 10g (didn't want to over do it!) . I was using Gold dried yeast, so used 5g. Mixed as shown and baked as per instructions (I have a Pullman tin). The outcome was that the outside is very over baked, something that is easily sorted by adjusting the baking time but the inside is very much like a malt loaf should be. Not as sweet (due to the sub of the treacle?). It didn't rise quite as much but again, I could always up the yeast. Any advice? I do normally at least start with the exact recipe ingredients but, well, when my curiosity gets the better of me and it's a Sunday.... (For anyone else reading this, I am an experienced baker - and quite prepared for it to fail, if you are not, you had best not do what I did!)

[kinzalee]

omg I haven't even watched this yet but am definitely going to make miss it so much, , , can't get it here in Australia, , , what can I use for white shortening as they don't have that in Australia either 🙄

[ront]

get some best butter spread on mmmm delicious
laters

[kenhart]

Can you use dried instant yeast In place of fresh? How much would you use?

[createinspain]

Oh, I miss malt loaf. Is the Diastatic malt powder what makes it retain that stickiness?

[francisford]

Hi there I am an ex Baker I was interested to see that old edme bread book you have, . I have one also given to me by and old baker I worked with ..also remember we used to turn the tin over on the baking tray doing malt loaves to give them square flat bottoms, but not so good if you let then prove up to much before baking them off!!