Best 2 Malted Brown Bread Recipes

In the realm of hearty and wholesome bread, malted brown bread stands as a delectable masterpiece. This classic British loaf is a symphony of flavors and textures, featuring a delightful combination of sweet and slightly nutty notes, along with a soft, moist crumb that melts in your mouth. This versatile bread is perfect for slicing and enjoying as toast, sandwiches, or even as a simple accompaniment to your favorite soup or stew. With its distinctive dark brown crust and irresistible aroma, malted brown bread is sure to become a staple in your kitchen. This article offers a collection of carefully curated recipes that will guide you through the process of creating this delicious treat, ensuring that each loaf turns out perfect.

Let's cook with our recipes!

HOVIS (MALTED BROWN BREAD)

Hovis (Malted Brown Bread) image

Ahhhh... high school memories! One certain Mr. Brown was my maths teacher and had a great sense of humour. Which was just as well. You see, it was during his tenure at Lanark Grammar School that a British baking company (sorry, I've forgotten their name) introduced their delicious malty brown bread which they marketed under the brand name "Hovis" and they launched the product with TV commercials that proclaimed, simply, "Don't say brown - say 'Hovis'". Yep, you guessed it. From that day forth, our beloved teacher was known and addressed as Hovis. So here's a copycat recipe, in his memory.

Provided by Millereg

Categories Quick Breads

Time 1h15m

Yield 1 Hovis loaf, 8 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces self rising flour
2 tablespoons malt drink powder (such as horlicks or similar)
1 ounce soft light brown sugar or 1 ounce caster sugar
3 ounces sultanas or 3 ounces mixed dried fruit
2 tablespoons golden syrup
5 fluid ounces milk

Steps:

Preheat oven to 350°F and grease a 1-pound loaf tin well.
Place all the ingredients in a large bowl and mix well together to form a thick batter.
Turn the mixture into the tin and bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
Turn out and leave to cool on a wire rack.
Serve sliced, spread with butter.

MALTED BROWN BREAD

Malted Brown Bread image

The smell of bread baking in the oven can transform a dull winter afternoon into one of homely comfort and delight.

Provided by David GM

Categories Yeast Breads

Time 29m

Yield 2-3 loaves

Number Of Ingredients 5

Ingredients

1 kg three malts brown flour
1 tablespoon fine sea salt
35 g fresh yeast (about the size of a large walnut)
1 tablespoon sunflower oil
550 ml warm water (30 in summer, 40 in winter)

Steps:

Add the yeast to about a third (200ml) of the warm water. Leave to froth up in a warm place.
Meanwhile, mix the flour and sea salt together.
If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water. Knead well for about 10 minutes to a polished, silky soft dough.
Cover with a damp linen cloth and allow to stand for 20 minutes.
Meanwhile, preheat the oven to 220°C /428°F / Gas Mark 7.
Warm the 2 baking trays or 3 small flower pots (about 5 1/2" diameter) then lightly oil. Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80°F is ideal) for about 3/4 hr until the dough has doubled in size.
Bake for 35 - 40 minutes. Turn out the bread and tap the bottom. If it sounds hollow - the bread is cooked. If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.

Tips:

Use fresh ingredients: Fresh ingredients will give your malted brown bread the best flavor and texture. If possible, use freshly milled flour, as it will be more flavorful than store-bought flour.
Proof the yeast correctly: Proofing the yeast is an important step in making malted brown bread. Make sure the yeast is active and bubbly before adding it to the dough. If the yeast is not active, your bread will not rise properly.
Knead the dough properly: Kneading the dough is essential for developing the gluten in the flour. This will give your bread a chewy texture. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The dough needs to rise in a warm place in order to double in size. This will take about 1 hour. If the dough is not in a warm place, it will not rise properly.
Bake the bread at a high temperature: The bread should be baked at a high temperature (400 degrees Fahrenheit) for the first 10 minutes. This will give the bread a crispy crust. After 10 minutes, reduce the temperature to 375 degrees Fahrenheit and continue baking for 30-35 minutes, or until the bread is golden brown.

Conclusion:

Malted brown bread is a delicious and hearty bread that is perfect for any occasion. It is easy to make and can be made with ingredients that you probably already have on hand. So next time you are looking for a new bread recipe to try, give malted brown bread a try. You won't be disappointed!