Perfect for everyday sandwiches with a beautiful golden crust and tender crumb

INGREDIENTS:

• 500g Unbleached Strong White Bread Flour
• 20g Malt Flour (increase by 50g for a more malty flavour and reduce 50g of the bread flour)
• 7g Gold Standard Yeast 
• 10g salt
• 15g Cold Pressed Sunflower Oil
• 350ml warm water

METHOD:

1. In a large mixing bowl, combine the strong white bread flour, malt flour, yeast, and salt. Make a well in the center and add the sunflower oil and warm water. Using a wooden spoon or your hands, mix until all ingredients are combined into a shaggy dough. The malt flour will give the dough a slightly darker, golden appearance.
2. Cover the bowl with a damp tea towel or plastic wrap. Let the dough rest at room temperature for 10-15 minutes. This allows the flour to fully hydrate without any kneading required.
3. Lightly oil your hands and gently fold the dough over itself 4-5 times in the bowl. Turn the dough out onto a lightly floured surface and shape into a log. Place into a greased 23cm loaf tin. If using seeds, brush the top with a little water and sprinkle generously.
4. Cover the tin loosely with oiled plastic wrap or a damp tea towel. Leave in a warm spot for 45-60 minutes, or until the dough has risen to just above the rim of the tin.
5. Preheat your oven to 200°C (fan-forced 180°C). Bake for 30-35 minutes until the loaf is deep golden brown and sounds hollow when tapped on the base. The malt flour creates a stunning golden crust.
6. Remove from the tin immediately and cool on a wire rack for at least 30 minutes before slicing.

** This loaf was made in a bread machine- so use what you have and what works for you!