This bread is sweet, sticky and tastes wonderful, it really has the most marvellous flavour, hence the name. There is a secret to making malt loaves though and that is to use non-diastatic malt (non-diastatic means non-fermenting). If you use the wrong malt it will attack the yeast and although your bread will rise it is often hollow inside or full of a sticky gooey mess. Where do you buy non-diastatic malt from? Simply No Knead of course. Itâ€™s cheap, delicious and full of vitamins and you can bring your own jar for a refill if you wish.
500 of Tuscany/Sweet Bread Mix
3 Teaspoons of SNK Dry Yeast
1 Cup Fruit Medley
4 generous tablespoons non-diastatic malt dissolved in Â½ cup boiling water
1 cup All-Bran soaked in 1 cup of hot water for 5 minutes
1. Soak All-Bran in hot water.
2. Dissolve malt in boiling water.
3. Prepare 200mls of lukewarm water.
4. Mix all the dry ingredients together including the fruit, make a well, pour in soaked All-Bran, dissolved malt and half of the 200mls of lukewarm water. Mix thoroughly. Add enough of the remaining water to make moist, stiff dough.
5. Place a piece of cling wrap on top of the dough and leave the dough to double in size.
6. When dough has doubled in size turn out onto a floured board. Consolidate into a smooth ball and divide in half. Shape each half until smooth excluding as much stale carbon dioxide as possible.
7. Lightly oil a 600gram Pre-Seasoned bread tin.
8. Place both halves of dough into the tin, allow to double in size.
9. Spray with water, and place in a pre-heated oven for 30-35mins or until golden brown.
This recipe is also very nice made into buns.
NOTE: Drizzle non-diastatic malt over the top of the hot cooked loaf.
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