This recipe makes one medium sized loaf, enough for a couple of lunchtime sandwiches and several slices at breakfast each for the two people in the little loaf household. It toasts beautifully and sliced thin, spread with butter and filled with cheese this bread also makes an amazing toastie, toothsome bread giving way to a molten middle with those lovely little crisp bits where the cheese spills over the edge and melts into a salty golden crust. I make a variation on it practically every week , This bread looks so amazing and healthy.I’m gonna try your recipe Kate, just as soon as I find where to buy Malted flour here in Melbourne! Article by joe neitham. https://www.deliaonline.com/recipes/type-of-dish/bread-recipes/wholemeal-loaf It gets me every time! I went on his baking course with my Mum last year and absolutely loved it. very good. Thanks for sharing the recipe :-). I’m surrounded by wonderful bakers and always have good cereal bread in the house, which soon will be toasted and enhanced with your excellent ideas. I know exactly what you mean about the excitement of taking a loaf out of the oven. My husband is the bread baker in our family. In other words, I love both books! Otherwise I’m planning to make malt loaf soon so watch this space! Thank you for rating this recipe. . This loaf looks so professional! Tip the dough onto a lightly oiled work surface and knead for 5 – 10 minutes until the dough forms a smooth, soft skin. When I got back 25 minutes later it looked done so I took it out. This looks beautiful and delicious. I have to say I found Richard Bertinet’s kneading method was a revelation for me in terms of the texture of my loaves. 3. How does it compare to the Paul Hollywood one? Even so it was a stretch project as at the same time as baking I was also looking after the kids (aged 2 years and 6 weeks respectively) and uninstalling 2 built in kitchen appliances (a fridge and a freezer). Basic HTML is allowed. Crispy Oat, Milk & White Chocolate Chunk Cookies, Marta @ What should I eat for breakfast today, Inspiring Blog Award | Mama Miyuki Easy Pantsy, Seeded Spinach Breakfast Muffins | thelittleloaf, Wholemeal Spelt & Coriander Flatbread | thelittleloaf, Baked Blackberry, Blueberry & Coconut Crunch Oatmeal | thelittleloaf, Festive Fig Rolls with Orange, Honey & Cinnamon | thelittleloaf, Seven Ways to Start Your Day – a FREE breakfast ebook. Becs – it’s a great work out and so therapeutic! Looked pretty much exactly like yours (but thinner) properly cooked all the way through, no burning, perfect crumb and tasted great! Having said that, I don’t always use his method – I think the more you bake the more you find a kneading technique of your own that just works! x, Pingback: Sesame Milk Loaf | thelittleloaf, Pingback: Seeded Soda Bread | thelittleloaf, Pingback: Seeded Spinach Breakfast Muffins | thelittleloaf. Preheat the oven to 225 degrees C and fill a roasting tray with hot water, placing it on the bottom shelf. Left it an hour, gave it another knead, realised my tin was much too big, put it in anyway in a thin layer, left it another hour (put the kids to bed) and put it in the oven (went and had a shower). Hi little loaf. Dust the risen dough with flour and slash the top with a sharp serrared knife or razor. Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. I’ve never made bread before (except pizza dough) but thought I would give it a go. Debs – aw, thank you. Check by tipping the loaf out of the tin and tapping the base – it should sound hollow. Pingback: Wholemeal Spelt & Coriander Flatbread | thelittleloaf, Hi, Lots of comments on the photo’s which is what inspired me to try. relief and happiness! Joanne – it’s so relaxing and I love knowing exactly what goes into my bread (and what doesn’t!). Use the fingers of one hand to mix the ingredients together. I’ve never used malted wheat flour before… I’m going to have to hunt it down! This could be anything from one hour to three, depending on how warm your kitchen is but don’t worry too much about leaving it too long, the dough should be fine left for up to three hours. Heat your oven to 220C, gas mark 7 and place a bakestone or baking tray in the centre to heat up. And it was perfect! But however confident I’ve become, underneath it all there’s still a small sense of joy when I remove a beautifully baked loaf from the oven, an excitement that this is something I can create in my own little kitchen and a wonder at the magical alchemy taking place. Franglais Kitchen – Richard Bertinet is brilliant.

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