Best 2 Malted Barley Flour Bread Recipes

EASY WHOLE WHEAT MALTED BARLEY BREAD

Steps:

• 1) Take 100 grams of warm water, your sugar and yeast, and mix together. Set aside for 15 minutes in a lukewarm place. If the room temperature is cold, a heating pad may come in handy in your bread making. This is called "Proofing" the yeast. It will be ready once it starts to froth.
• 2) Divide your flour, milk , oil, salt and malted barley into two bowls in equal measurements. Add remaining 100g warm water in 1 bowl, and the 100g proof mixture into the other bowl. Knead each evenly.
• 3) After kneading both dough balls evenly, remove from bowls, clean those bowls and then line them with oil, and replace the balls into the two bowls. Let rest and rise for 4 hours. Again, if it's cold where you live, you may want to use a heating pad.
• 4) Knead both dough balls separately and replace in the bowls. Allow to rise for an additional hour.
• 5) Combine the dough together, kneading for about 5 minutes. Allow to rise for an additional hour. If you'd like a sourdough bread, allow it to rise longer. You can get an idea what the bread will be like by periodically (every few hours) tasting a small pinch of the bread.
• 6) When you're ready to bake, divide the dough into 2 long loaves, and bake in a preheated oven for 25-35 minutes or until hard on the outside. Do not overcook. A baking stone comes in handy.
• 7) Allow to cool. Enjoy your bread however you like. I slice it up and eat it as toast throughout the week. If however you don't plan on eating it immediately, be sure to store it in an airtight container otherwise it will get stale after 2-3 days.

IRISH MALTED BREAD

Steps:

• Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.
• Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.
• Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.
• Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.
• Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.