Movie Inspired Recipes


Television Inspired Recipes


Book Inspired Recipes

Malt Bread

Malt Bread
Believe it or not, today is the second day in June. I hardly believe it. I think it snuck on me because May was so insane. I stand by my reasoning that May is the busiest month. I even think it beats out December by a smidge. Truth be told, I was glad to turn the page on my calendar. My goal is to actually slow down a little this month.

Today is #TwelveLoaves challenge day, and our theme this month is "A Little Something Sweet". This means that we will be featuring breads with all levels of sweet in them. While some people made full-out sweet breads, others used just a hint of something sweet. It was all about our mood this month. I wasn't feeling all that sweet.

It pains this cinnamon roll lover to say this, but I'm really trying to cut back on sweet breads right now. I guess I should say especially "heavy" (aka fattening) breads. I've really packed on the pounds over the past couple of years, and something's gotta give. I just couldn't do it this time.

My goal was to make a bread with a hint of sweetness. This loaf is adapted from one I found on the KAF website, and it uses barley malt syrup as the sweetener (something I'm always looking for new uses for). The syrup itself is sort of bitter and sweet, but the bread is also studded lightly with currants, which lend a little sweetness when you bite into them, as well. It makes great toast with butter, jelly, and or peanut butter—or use it as a sandwich bread.

Malt Bread
This is a moist, lightly sweet, somewhat dense loaf speckled with currants and malted wheat flakes that is great plain, toasted, or used as a sandwich bread. This recipe goes through its first rise in a bread machine, before being turned out and baked in the oven.
Print Friendly and PDF
Malt Bread
by Heather Schmitt-Gonzalez
Prep Time: 2 1/2 hours (largely unattended)
Cook Time: 40 minutes
Keywords: bake bread dairy-free vegan barley malt syrup malted wheat flakes

Ingredients (1 loaf)
  • 1 cup + 2 tablespoons lukewarm water
  • 1/4 cup barley malt syrup
  • 3 tablespoons vegetable oil
  • 1 1/4 teaspoons kosher salt
  • 390 grams (3 cups) unbleached all-purpose flour
  • 65 grams (1/2 cup) white whole wheat flour
  • 45 grams (1/3 cup) currants
  • 1/2 cup (63 grams) malted wheat flakes
  • 2 1/2 teaspoons instant yeast
Place all ingredients in the order listed into the pan of your bread machine (tossing the currants with some of the flour before you put them in). Select the dough cycle and allow it to complete its course (mixing, kneading, rising); dough should be a little bit sticky.

Lightly oil an 8 1/2 x 4 1/2-inch bread pan; set aside.

Turn dough out onto a lightly greased work surface and, using lightly greased hands, gently press out into a 1-inch thick rectangle. Starting at one of the short ends, roll into a log. Set into the prepared pan, seam side down. Cover with plastic wrap that has been lightly oiled on the bottom and allow to rise at room temperature until it is about 1-inch over the rim of the pan, 60-75 minutes.
Malt Bread
Preheat oven to 350° F during last 15 minutes of rise time.

Remove plastic wrap and slide pan into the oven. Bake for 40 minutes, tenting with foil during the last 15 if the crust seems to be getting too dark, until deep brown and cooked through (an instant read thermometer will register at least 190° F when inserted in center).

Remove from oven and place the pan on a wire rack for 15 minutes, or until cool enough to handle. Turn the loaf out and set back on rack to cool completely before slicing.

-adapted from King Arthur Flour
Malt Bread
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.

Our theme this month is A LITTLE SOMETHING SWEET. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves Mexican Breads!

If you'd like to bake along with us this month, share your "A Little Something Sweet" Bread using hashtag #TwelveLoaves!