Malthouse Loaf


Preparation info

  • Makes


    Large Free-Form Loaf
    • Difficulty


    • Ready in

      50 min

Appears in

The Pink Whisk Guide to Bread Making

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

  • About

A dark, grainy, malted bread – hearty and tasty. With a crisp crust and speckled with malted wheat flakes, this is definitely a show-stopper of a loaf.



  • 450 g (1 lb) strong malted grain bread flour
  • 1 tsp salt
  • 1 tsp caster (superfine) sugar
  • 2 tsp fast action yeast
  • 2 tbsp malt extract
  • 235 ml/235 g ( fl oz/ oz) water, lukewarm


  1. To make the dough place the flour, salt, sugar and yeast in a large mixing bowl and stir to combine. Make a well in the centre and add first the malt extract and then the water.

  2. Mix together in the bowl to form a rough dough. Turn out onto the work surface and knead for 10 minutes until smooth. It will be a little sticky to begin with but will become less so when worked so keep going! Don’t be tempted to add any extra flour to the work surface as this will toughen the dough and the finished loaf. If you really can’t stand the stickiness grease your hands with a little vegetable oil.

  3. Place the dough in a lightly oiled bowl, turn it to coat and cover with cling film (plastic wrap). Transfer to a warm, draught-free spot to rise for 1½ hours or until doubled in size.

  4. Once doubled in size turn the dough out onto your work surface and knead briefly. Flatten out the dough and start to turn the edges in to the centre, working all the way around. Repeat the folding in until the dough is tightened into a rough ball.

  5. Flip the ball of dough over so that the seam is underneath. Shape the ball into an oval, gently tapering the ends.

  6. Transfer the loaf to a lined or well greased baking sheet, gently brush the top of the loaf with a little water and scatter on the wheat flakes. Using a sharp knife or blade slash the top of the loaf from one tapered end to the other.

  7. Cover with a clean dish towel and set back in the warm spot to rise for 45 minutes or until almost doubled in size. Preheat the oven to 190°C (fan)/210°C/425°F/Gas Mark 7.

  8. Bake in the preheated oven for 30 minutes. Transfer to a wire rack and allow to cool completely.