Prep: 2 hrs 20 mins

Bake: 25/30 mins

Malted Toasty

Method:

 

Step 1:

Place the flour, yeast, sugar, milk powder and salt in a bowl and mix for about 30 seconds or until all the ingredients look dispersed. Now make this into a well and add the water and butter and mix together until you form rough dough. Now knead the bread for 5 to 6 minutes or until the dough looks elastic and smooth. Now place this dough into a large bowl and cover with either a damp cloth or cling film and leave for about an hour or until it has doubled in size.

 

Step 2:

Once the dough has doubled in size, empty it out of the bowl and place it on a work surface. Now knead the dough for 1 minute. Split the dough into 2 even pieces and shape each piece like a sausage shape and place in a loaf tin. Now cover these up with either some cling film or a damp cloth and leave them for about an hour or until they have doubled in size.

 

Step 3:

Remove the cloth or cling film and place the tin directly onto the middle shelf of a Pre-heated oven at 220oC/440oF/Gas mark 7 and bake for 25 to 30 minutes or until golden brown. Once bake remove straight away from the tin and place onto a cooling wire and leave to cool. 

INGREDIENTS:

 

2 tsp Easy Bake Yeast

500g Tasty seeds and Grains Flour

1 tbsp Sugar

25g Butter

2 tbsp Milk powder

1 tsp salt

270g Water

William Nelstrop and Co Ltd, Albion Flour Mills, Stockport, Cheshire, SK4 1TZ

Website Design: Avalanche Creative www.avalanchecreative.co.uk