500g White Bread Flour
40g Light Malt Extract
5g Salt 15g Fresh Yeast (or 7g dried yeast)
500ml water (you may need to add a little more later during mixing)
Knead all ingredients together by hand (or by machine with a dough hook if you have one) gradually adding the water. Mix until smooth and elastic (roughly 10 minutes). Take a spare baking tray and cover the base with a little of the Nuttimalt (20g), which will be used later as the topping for the bread. Once the dough is mixed give it one last ‘mould’ to bring into a ball and then shape in to a style of your choice (I made a bloomer by making a log shape). Brush the top of the loaf with water and then press into the Nuttimalt. Place the dough either into a bread tin or a baking tray and prove for 1 hour in a warm place or until doubled in size.
Pre-Heat oven to 200°C, and bake for approx. 20-25 minutes until golden and toasty. Remove from the oven and allow to cool. Serve warm slices with a nice smothering of butter or malt extract!
Find other wonderful recipes using Malt here
If you would like to try Muntons Malt products, please visit Bakery Bits