Malt Loaf [Paul taught you to make bread S01E01]

Published Jun 18, 2023 at 19:11pm ET


Malt Loaf [Paul taught you to make bread S01E01]

Food Material List

  • 1 Strong flour 350g
  • 2 Whole wheat flour 100g
  • 3 salt A handful
  • 4 Quick-drying yeast 14g
  • 5 Seedless raisins 225g

Operational steps

  • 1 Get all the materials ready. Malt concentrate is an extract of wheat germ, which is used to increase flavor, without or without adding, and is replaced by the same amount of whole wheat flour.
    Malt Loaf [Paul
  • 2 Add butter, malt extract, brown sugar and black syrup in a small pot. Heat it over low heat to mix evenly, melt butter and black syrup, and cool for about 20 minutes.
    Malt Loaf [Paul
  • 3 Place high gluten flour, whole wheat flour, salt, yeast, raisins and chilled syrup in a bowl.
    Other dried fruits can also be added, so I added some almonds.
    Malt Loaf [Paul
  • 4 Gradually adding warm water may not require all water, depending on the water absorption of flour.
    Malt Loaf [Paul
  • 5 Stir. You can use a stirring rod, you can use your hands directly.
    Malt Loaf [Paul
  • 6 The mixture is roughly in groups and can be taken out to knead the dough. You can sprinkle some flour on the board to prevent sticking.
    Malt Loaf [Paul
  • 7 Knead the dough until it is smooth and even.
    Malt Loaf [Paul
  • 8 Slightly shaping, can be divided into two parts, can also be separated, put in the oil-wiped mold, covered with fresh-keeping film, ready for fermentation.
    Malt Loaf [Paul
  • 9 Fermentation lasts about 90 minutes to double the original size.
    Malt Loaf [Paul
  • 10 Preheat oven to 190 C and bake dough for about 35 minutes.
    Malt Loaf [Paul
  • 11 The surface turns brown and can be removed. Smear some honey on the surface while its hot.
    Malt Loaf [Paul
  • 12 You can slice it and enjoy it when its cool.
    Malt Loaf [Paul

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Healthcare food category

Dietary fiber, Regional cuisine, Handmade bread


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