UNBELIEVABLY Soft Whole Wheat Malted Milk Bread Recipe
HTML-код
- Опубликовано: 15 сен 2024
- Ever wondered how to bake a whole wheat sandwich loaf that is UNBELIEVABLY soft? This recipe uses milk and malted barley extract to produce a super soft crumb with beautifully complex flavours.
Join the email community:
www.culinaryex...
Baking playlist: • How to Bake AMAZING Br...
Instagram: / culinary_exploration
__________________________________________________________________________
Equipment:
Barley malt syrup:
UK store: amzn.to/2NcUk8D
US Store: amzn.to/2OjfCC6
Bread tins (Dimension: 21.3 x 12.2 x 11.5cm):
UK store: amzn.to/2JGjcjC
US store: amzn.to/2TDfMDN
Bench scraper / dough cutter:
UK store: amzn.to/34wguad
US store: amzn.to/3bG68JZ
Dough scales:
UK store: amzn.to/3dOUtcV
US store: amzn.to/3aDJbWV
Precision scales (small quantities):
UK Store: amzn.to/3viElGy
US Store: amzn.to/2QQBllC
As an Amazon Associate I earn from qualifying purchases.
_________________________________________________________________________
If you find the recipe useful please subscribe: / @culinaryexploration
Baking schedule:
Same day bake (could look like this):
08.00 Mix dough
08.30 Knead dough & proof. (My room temp was 18c / 65f)
10.30 Shape, place in tin & final proof ((My room temp was 18c / 65f)
12.30 Bake
Overnight ferment (could look like this):
Day 1
20.00 Mix dough
20.30 Knead dough, cover and proof in the fridge overnight
Day 2
08.00 Remove from fridge, shape, place in tin & final proof
(if the dough hasn’t doubled leave out at room temp until doubled)
11.00 Bake
__________________________________________________________________________
Pre-heat oven to 190c / 375
Recipe:
400g (375g lower hydration) Milk, 3.5% fat
250g Strong / bread flour - my flour is strong with a protein content of 13%
250g Wholewheat flour - my flour has a protein content of 10.6%
8 g Barley malt syrup
8g Dried yeast
13g Sea salt
Add the milk to a bowl. I use mine cold from the fridge, but you could warm yours to room temperature if you want to speed up the process.
Add the salt, barley malt and the yeast to the bowl. In separate bowl blend the two flours together to make sure they are well mixed. Add half of the flours to the bowl and stir well. This stage helps distribute the barley malt (along with the salt) well through the mix. Add the remainder flour and make sure everything is well mixed. Cover and leave out at room temp for 30 minutes.
After 30 minutes give the dough a good knead for 5 minutes or so. Dough with wholewheat flour can feel a little easier and wont feel quite as smooth as a dough with 100% white flour. Cover and leave to proof at room temp until grown appreciably. (Roughly doubled in size)
Shape as directed in the video and place in to a pre prepared baking tin. Cover and leave out to proof until doubled in size.
In the centre of your pre-heated oven, bake for 40-45 minutes until nicely browned on top (not too dark). Don’t forget to add some steam to the oven, I use a small amount of water in the bottom of the oven (In a roasting pan). I like to upturn a baking tray above the bread as it bakes. This serves to protect the top of the bread from the heat coming directly from the elements and trap a bit of steam.
All ovens are slightly different but to get this right you are shooting for a crust on the top that’s dark brown, with an internal crumb that’s soft without being pappy.
Notes:
You could swap the milk for half fat milk or plain water. Remember that the hydration may need to be tweaked slightly.
If you don’t have barley malt syrup you could swap it for honey or sugar, my choice would be honey. Or you could leave this element our completely.
__________________________________________________________________________
Yeast
I am using instant dried yeast that does not need to be activated. If you prefer too, or the directions for your yeast instruct you too, then activate it by using a small quantity of the milk from the recipe.
Hydration
Not all flour is created equal and will absorb water at different rates. Therefore you may find your dough is a little dryer than mine, or it could be slightly wetter. Therefore you may need to tweak the milk content slightly depending on your flour.
Temperature / climate
I’ve given my schedule above but please note that the time your starter and dough takes to ferment will be dependant on the climate / temperature of your kitchen. You’ll need to play around with times and experiment. When it gets really hot here in summer 35c+ I use a really big cooler box with one freezer block in it to slow down my fermentations. I find that fermenting in the fridge stalls the process too much, in some cases brining it to a halt.
Happy baking and let me know how you get on.
I'm from the UK but I live in Canada and it seems the British obsession with malty bread hasn't made it to North America, which is a shame. I really miss breads like this and after quite a few mediocre attempts at replicating them, I have to say this is by far the best recipe I've come across. It came out perfectly, first try. Really soft, but robust enough to hold a sandwich together, great flavour. I really want to do a variation with malted wheat flakes, because they seem to be in all my favourite breads from back home, but they're impossible to find in Canada, unfortunately. Thanks for this taste of home!
Side note: I have the exact same loaf tin, which is described as a 1lb tin, but this dough is around double that weight. Just an observation because I think every loaf I've tried making in this tin previously was a much smaller amount of dough so maybe that's why it wasn't coming out too well.
Cheers Saltlake, I'm pleased you enjoyed the recipe!
What can I say……..this loaf has become a firm favourite! I’ve made
It several times now and even hubby loves it. Thank you for this one 🥰
Awesome Dorothy, I’m pleased you enjoyed it 👌
We’ll, I decided to search on RUclips for a malt loaf and I came across yours. I’m quite new to bread making ( about 6 months on and off) and so I decided to make it today. Oh my gosh! That is the best loaf I have made to date. I can’t get over the crispy crust and the softest, fluffiest middle I have ever had. Hubby agreed and said it’s a good job I bought 6 jars of malt syrup 😂 (it was cheaper buying 6 lol).
Thank you for sharing this recipe. Now to check out some of your others
Awesome Dorothy! You're got enough barley malt syrup to make plenty of bread lol!
@@CulinaryExploration lol, I certainly do, Senior moments can be costly 😂. I’ve just been watching your bagel video so that’s tomorrows bake sorted 😊
There is nothing better than making a bread at home and this one that you have made looks really exquisite also the homemade bread lasts much longer tender new friend here on your channel from the UK and thank you very much for sharing 112 breads
Was not able to taste the malt in this qty but the bread is probably the best whole-wheat you are ever likely to make yourself. Thanks for the recipe.
Cheers for the feedback, pleased you enjoyed it
The BEST WHOLE WHEAT BREAD, I tried it today, it turned out great, thanks for the recipe ❤️
My pleasure 😊
Thank you. Your recipe so soft as I love to. I follow you step by step... lol. Love it. 😍
Just as you described, a delicious and malty loaf. My whole meal flour had a high protein content 13.5%. The dough was rather ‘wet’, so the kneading seemed to take longer. I will tweak the amount of milk next time. Baking times, spot on. Yummy 😋.🇬🇧
Top stuff. Yep the flour not have absorbed quite so much milk. Nice and malty eh?
Wow, I really like your recipe, I'd like to propose it again here in ITALY. A hug 🇮🇹 😘
Today I got my barley malt powder through on line and searched youtube for the bread recipe that calls for malt, found this video. I will try. Hope it will come out well.😊
The barley malt extract is excellent although I have never used the powder, let me know what you think :)
instagram.com/p/CRtZiOMsMLFTWSr0JD1quuLnPLOLWCbwoDqPSw0/?. Tried came out well😊
Great job Phillip. I will defiantly buy some malted barley extract.
Good man Blair, let me know how you go
eu simplesmente amo suas receitas. aqui no brasil nós temos um ingrediente muito legal chamado MELADO DE CANA , que é um xarope de cana de açúcar bem escuro . Não posso esperar por realizar a receita e utilizar o melado no lugar do xarope Barley malt. Obrigado, obrigado , obrigado !
That should work well! Let me know how you get on and Im pleased you are enjoying the channel :)
How much SD starter should we use instead of yeast for fermenting (12-18H), please?
maybe it is impolite，but the truth is that watching a such handsome man cooking is an enjoyable thing
Hi. Love that loaf! I really like how you divided the dough in three! I’ll have to steal that technique!☺️ I saw below someone asked about replacing the yeast with SD, but I’d like to ask a similar question; can I simply substitute the poolish (never heard that word before I watched your channel) with SD starter? Thank you.
Cheers! Yes, in theory you can swap out the poolish (preferment) for sourdough starter, especially if your SD starter is 100% hydrated. Obviously the proofing times may well slow down. I haven't tested this one but if you give it a go let me know how you get on :)
That looks good 😋
Can l use a bread machine for this recipe ( only to the dough stage )
Hi, another great video, thanks. Could you share where you got your dough bowl scraper (not the stainless steel bench scraper). I’m looking for a decent/robust curved scraper so I can easily get all types of dough out the bowl. Thanks!
Just tried this recipe! The bread turned out to be very soft, just as your video indicated! However, it seems to be a bit salty. Maybe because I used honey instead the barley malt syrup?
Hey there, pleased you enjoyed the recipe. If you find the bread a little salty then reduce the salt content. The honey shouldn't have any influence over that aspect. Let me know how you go!
Can i substitute the malt syrup with molasses?
Yep, the flavour profile will be different but there is nothing wrong with that!
Bloody lovely Philip. Not sure where I would get the malt from in the bush, ill ask the handbrake she will know.
Jeez mate, are you really in the middle of no-where? (You can make it without, or at a pinch use some honey)
nice1, I'll give it a go tonight
Awesome man, let me know what you think!
@@CulinaryExploration mine didn't turn out as pretty as yours but the taste is great. thanks for sharing!
@@jameshobbs The taste is the most important! Cheers bud
Superb 😋😋😋😋😋
Cheers buddy
Have you ever tried adding pureed lentils/beans to a bread mix? Would love to see you try this.
No... Can't say that I have. Have you tried this or seen it somewhere? I've added potatoes. Whats the idea behind the lentils / beans (Interesting)
I want to hear more about this. Could make for a nicely enriched bread.
Hi I really like the recipe, will definitely give it a try . Question, do you leave the baking pan on the whole time while baking? Also, can I use whole milk, instead?
Hey there. Whole milk is perfect, that's about 3.5% fat. Do you mean the baking pan covering the bread or the one with the water in the bottom?
@@CulinaryExploration Thanks for responding!! I meant the banking pan covering the bread. Leave the pan on top of the bread the whole time?
@@Linllee1 Yep, I do. But ovens vary. Id leave it on, and if you get towards the end of the bake and the crust doesn't have enough colour then take it off just to let it gain some colour (better than over cooking the crumb). Have play around and see what works best for you. Hope this helps.
Why do you knead by hand instead of using a mixer?
Also, I'd love to see your take on Tangzhong milk bread, maybe with whole grain flour
I enjoy using my hands to make bread. Here sa link to a video I did for Hokkaido milk bread using Tangzhong:
ruclips.net/video/BRSk6vly2lU/видео.html
Phillip. I completely forgot that you made this video. I know I sent you the pictures of the multigrain bread I did the other day but I really want to try this malted barley. Can you use the dry malted barley or does it have to be the wet stuff. I found it on Amazon so I want the get some and try your recipe.
Hey Blair, Dropped you a DM on Instagram about this but I'll let you know here too. Ive never tried the dried form , I've only baked with the syrup. I'd probably go with the wet stuff, although that's general instinct not science based! One viewer commented that he couldn't really taste the malt in the quantities I used, let me know how you get on. I found that if I increased the quantity, the malt over powered the loaf a little. I'd be interested to know what you think.
@@CulinaryExploration I believe I will order both and do a comparison. It using the dry I would imagine you would have to substitute the wet with something, maybe honey.
I love me some Horlicks, so i expect this would be delish if it has that malty taste.
OMG - I haven't seen Horlicks in years (since I moved). Well if you give that a go, let me know!
@@CulinaryExploration Gosh, I cannot imagine moving to somewhere without Horlicks access. I probably will give it a go. I'll upload pick to insta if I do.
@@bearheart2009 Cheers
🇹🇷 hello
How can it be " whole wheat malted milk bread " when half of the flour is white flour ??
🤩🤩🤩