This Morning's Malted Bread
Published Monday, 13 January 2014
Phil Vickery is in the This Morning Kitchen with a simple, family-friendly recipe to convince us that 2014 is all about baking our own bread.
This Morning's Malted Bread. (© Ken McKay)
About 20 rolls or two loaves
Approx. 20 minutes
Approx. one hour in total
Approx. 15 minutes
- 550g malted flour
- 10g salt
- 200mls warm, bottled water
- 200mls warm milk
- 7g quick acting dried yeast
- 10g castor sugar
- 50g melted unsalted butter or olive oil
- 1 beaten egg
- a few sunflower or poppy seeds
- Place the flour and salt in a mixing bowl and mix well.
- Mix 150mls of each of the liquid and add the yeast, sugar and melted butter.
- Pour into the flour and mix well to a soft dough.
- Check the consistency and add a little more liquid to form a soft dough but not too sloppy. Its always very difficult to give exact measurements when talking about flours. All flours have different absorption rates, so its best to err on the side of caution.
- Knead the dough well for at least 5 minutes non stop to work the gluten. It was a strict rule when I was an apprentice.
- Then return to the bowl and cover with cling film and leave to prove in a warm place until about doubled in size.
- This should take about 25-30 minutes.
- Once proved, cut into small pieces about 40-50g, roll into a ball and place onto a lightly greased.
- Cover with cling film and prove until about doubled in size roughly, again about 30 minutes. Do not over prove.
- At this point pre heat the oven to 220°C, Gas 7
- If however you do over prove, then just remove from the tray, re roll and prove again.
- Once proved, lightly brush with beaten egg and sprinkle with sunflower seeds.
- Bake in the pre heated oven for 12-15 minutes, or until light brown and golden.
- Once baked cool on wire racks and just re warm in a moderate oven before eating.
- Hot bread straight out of the oven is not good to eat. It needs to cool completely, and then re warmed for a perfect result. They also freeze well.
© UTV News