Basic Malted Loaf Bread Recipe (2024)

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Published on April 7, 2016 by Helen Best-Shaw 71 Comments
Last Updated on March 23, 2020

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This easy recipe for a basic malted brown loaf will become your to go recipe whenever you make bread.

Good bread is one of life’s greatest pleasures, I think that the Pythons got in wrong in the Life of Brian, and really it should be the bakers who are blessed. With just a little skill, and practise, it really is very easy to make good bread at home, the trick is to use all your senses to assess the dough – sight, smell, touch, taste and the sound it makes when you knead it. Bread is visceral, you need experience to know when it is ready for the next stage of the baking process. Recipes are very useful but flour, yeast, proving temperature, water, style of kneading all make a huge difference to the proving and the finished loaf. But please do not be scared of making bread – it is both satisfying and rewarding and is a skill that will stand you well for the rest of your life – the only downside being that you will start to look down at commercial bread and wonder why you ever bought or ate it.

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5 from 10 votes

Basic Malted Loaf

This easy recipe for a half and half malted brown loaf will become your to go recipe whenever you make bread.

Servings: 1 loaf

Author: Helen Best-Shaw

Prep Time2 hours hrs 30 minutes mins

Cook Time40 minutes mins

Total Time3 hours hrs 10 minutes mins

Ingredients

300 g whole meal flour
300 g malted white bread flour
400 g lukewarm water
1 tsp dried instant yeast
1 tsp salt
2 tbsp olive oil

Instructions

Add all the ingredients to a mixing machine. Using the dough hook, knead at a low to medium speed for eight minutes. Or, if not using a mixing machine, mix the ingredients and then knead on the countertop for 10 minutes, until smooth and pliable.
Remove the mixing bowl from the machine, or place the dough in a large bowl, cover (a disposable shower cap is perfect), and place in a warm location (near a radiator) for about an hour, until the dough has doubled in size.
Using a spatula or scraper, get the dough out of the bowl and roll into a cylinder shape the size of your loaf tin. Butter the loaf tin, and place the dough in it.
Cover the tin with a plastic bag or shower cap and put it somewhere warm, but not hot, for a second raise for about 45 minutes.
Place in a pre-heated oven at 220°C for 40 minutes. The loaf is cooked when it sounds hollow when tapped on the bottom.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Basic Malted Loaf

Amount Per Serving

Calories 2399Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 4g25%

Sodium 2360mg103%

Potassium 1481mg42%

Carbohydrates 456g152%

Fiber 44g183%

Sugar 4g4%

Protein 65g130%

Calcium 129mg13%

Iron 21.5mg119%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Bread

Cuisine: Baking

Keyword: Basic Malted Loaf, malted loaf

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For an even easier no yeast bread, make my emergency bread.

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Reader Interactions

Comments

Sarah | Boo Roo and Tigger Too
Thank you for the recipe, I’m hoping to try to make new breads this year
Reply
- Helen
  I love home-made bread, and am fortunate to have some to make it for me.
  Reply
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  Homemade Apple Cider Recipe Sourdough Naan with Garlic Butter Recipe ~ Barley & Sage How to Make Kombucha 101: Kombucha Recipe and Brewing Basics Use Up Your Heavy Whipping Cream with These Recipes
Priya

Such a gorgeous looking bread. I love baking and would love to try this one out. Bookmarking!
Reply
- Helen
  I love a good loaf!
  Reply
Sarah
I love how simple this is! Makes me think I should start making my own bread :0
Reply
- Helen
  Go for it. It is such a good skill to have.
  Reply
shelby
I was just thinking about making homemade bread this morning! Brings back good memories when I smell a loaf baking in the oven! I have not tried a malted loaf before, very interesting!
Reply
- Helen
  SO often Ed gets a loaf in before I get up – lovely to wake up to freshly baked bread
  Reply
Annie @ Annie's Noms
I completely agree that good bread is one of life’s pleasures; I’m addicted to bread, especially fresh out of the bread machine. There’s nothing like that smell of homemade bread! This malted loaf looks fabulous!
Reply
- Helen
  We’ve never had a bread machine, but do like having something to knead it.
  Reply
April @ Girl Gone Gourmet
This looks like a good all-purpose bread – perfect for sandwiches, I bet. Although, I’d like to toast a piece and top it with some tomato and avocado :)
Reply
- Helen
  Of that sounds good. I love avo on toast.
  Reply
Cathy @ Planet Veggie
I knew I shouldn’t have looked at this post – now I want one of those machines, fab!
Reply
- Helen
  It is a really good machine. Perfect for a busy family.
  Reply
laura dove
I am gluten free and salivate over the thought of real bread! This looks so good, I’m sure my family would love it but I would be far too jealous to watch them sit and eat it!!
Reply
Mary Burris
My mother used to make bread every Monday. It was the best tasting bread ever.
MAry
Reply
- Helen
  Home made bread always is the best.
  Reply
Kara
I love baking bread and there is nothing better than that warm bread smell. Sadly my bread maker died last year and I’ve fallen out of the habit of making my own. I think I need to invest in this
Reply
- Helen
  Kara, with your large family you would love a Cuisine Companion.
  Reply
Dean of Little Steps
I can almost smell the fresh bread! Do the love the smell :) We love a fresh loaf and use our breadmaker to make them :) I must say that Tefal cuisine companion looks like a fab product!
Reply
- Helen
  Love fresh bread. The Cuisine Companion is a good machine.
  Reply
Grant R
This looks so much better than our old bread maker, which leaves big holes in the bottom of the loaf. I can almost smell the fresh bread…..
Reply
- Helen
  the secret is in the hand finishing of the loaf. Knead by machine, shape by hand.
  Reply
Emily

That looks delicious Helen! Definitely need to make my own bread more x
Reply
- Helen
  It was amazingly good!
  Reply
  See Also
  Step-by-Step Sourdough Baguette Recipe - Home Grown Happiness
Janie
Looks like a pretty cool toy! I’m new to the world of multi functional kitchen gadgets so already have a kitchen full of gizmos.
But for those just setting up home, or with a small amount of kitchen storage space this sounds perfect to buy instead of having a cupboard full of different single use items.
Janie x
Reply
- Helen
  It is a good solid machine, needs a few tweaks, but it has real potential.
  Reply
Fi Ni Neachtain

I’ve never made my own bread before but you’ve really made me want to now, there’s something so wholesome about it isn’t there? Your food photography is fantastic by the way.
Reply
- Helen
  I love homemade bread – once you start to make it you will never buy any again.
  Reply
Jemma @ Celery and Cupcakes
What a brilliant machine! I love the way the house smells when homemade bread is baking, yum!
Reply
- Helen
  It is a really useful piece of kit. Needs a little refining but it has potential.
  Reply
Carrie Henderson

THat’s a good looking loaf, and so much easier than doing all the kneading by hand. Not as easy as a bread machine, though, but a more versatile machine!
Reply
- Helen
  It is certianly far more useful than a bread machine. We really like kneading by machine and then shaping by hand.
  Reply
Francis

That looks like a useful looking machine.
Reply
- Helen
  It really is!
  Reply
Sonya

I really must try baking, but it seems so difficult. I bet that loaf is nice with butter and marmalade, though.
Reply
- Helen
  Go for making some bread! It really is very easy.
  Reply
Sonya

That looks like a versatile heated blender. I like the different blades.
Reply
- Helen
  those blades are super swift to swap for one another.
  Reply
Rachel
This looks absolutely amazing, what a great companion to have in your kitchen if it helps to produce something like this x
Reply
- Helen
  I think that is is more aimed at families, but it is like having another pair of hands
  Reply
Lilinha
I usually bake sweet bread, such as brioche, but your malted loaf looks delicious and I should definitely try it! :)
Reply
- Helen
  I’ve not made brioche for ages. I must bake one!
  Reply
Marie
This looks great, im really bad at making bread unless its soda type bread but i will have to give this one a go. :)
Reply
- Helen
  I think the hard thing is knowing when it is ready to be knocked back or baked. A class really does help.
  Reply
Steph
I absolutely love fresh bread! I haven’t made any in a long time as we usually take a walk into the village to the bakery instead.
Reply
- Helen
  Well if you have a good local bakery then it is worth supporting them.
  Reply
Ana De- Jesus
Well hello gorgeous! I love a good malted loaf and quite frankly would eat this by itself because I bet it is that good!
Reply
- Helen
  There is nothing like a lovely fresh loaf of bread is there?
  Reply
Hannah Budding Smiles
Oh you just can’t beat freshly baked bread, this looks delicious!xx
Reply
- Helen
  Love freshly baked bread!
  Reply
Urvashi Roe

Having an artisan bakery avross the road from my house is not conducive to making bread anymore but I do pop on a loaf from time to time and I love the malt version you have here. I tend to use my kitchenaid for kneading. It’s easy and fast. I’ve never heard of this gadget. So versatile. I think it would be perfect for my cousin who starts uni soon. They are so lucky nowadays aren’t there? I went to uni with a frying pan, saucepan, plate, bowl and some spoons!
Reply
- Helen
  It is perfect for our cold kitchen in the winter for proving dough.
  Reply
Ren Behan
Looks perfect – and the recipe looks straightforward. I don’t have a cuisine companion but I’d love to try this in any case.
Reply
- Helen
  Love a good homemade loaf of bread
  Reply
Christine | Vermilion Roots
I love homemade bread, and this cool gadget will certainly make it fun and easy!
Reply
- Helen
  We love the Cuisine companion. So easy to use and not just for bread.
  Reply
Debi at Life Currents
That Cuisine Companion gadget looks cool. It looks nice and compact, and I love that it has different accessories.
Reply
- Helen
  It is really really useful, not quite perfect, but if you do not want the sous vide functionality it is an excellent gadget.
  Reply
Lucy
I love baking bread! This whole grain loaf looks perfect for sandwiches. I’ll have to check out the Cuisine Companion, too. It sounds like it really streamlines the process!
Reply
- Helen
  It is a really good, once you have one a cooking food processor becomes an essential!
  Reply
Beth @ Binky's Culinary Carnival
I would love to this a try. I have an antique blender/ cooker but have never used the cook setting. It doesn’t have any of the other attachments either. I love that you can bread with it, seems like it will save a lot of time, which is key!
Reply
- Helen
  It is the best thing for making risotto with rice, or any other grains, I have been storming through the stockpile of different grains since having it.
  Reply
Dorothy at Shockingly Delicious
That machine looks interesting! It does so many functions…I’ll bet I could find a lot of uses for it. I do like to let the bread machine do the hard kneading work for me, and this looks quite useful. Thanks for your honest comments about its many pros, and just a couple of potential cons.
Reply
- Helen
  I look forward to seeing what they do it if and when they update it. It is interesting how these machines are popping up.
  Reply
Emma @ Supper in the Suburbs

I totally agree that freshly baked bread really is the best. But I am TERRIBLE at making it and my OH needs nagging to bake us a loaf. My biggest issue is proving so I am VERY impressed that the Tefal Cuisine Companion has controlled proving temperatures! Might it just solve all my bread making problems?!
Reply
- Helen
  If you are struggling do a bread course – bread varies so much according to temperature and the weather and you have to know how it feels for it to be right.
  Reply
Oliver

Omg I haven’t baked bread in ages and I’ve always loved a malted loaf! Bookmarking this! Thanks for sharing!
Oliver x
Reply
- Helen
  I love baking bread, so relaxing.
  Reply
Flo
400g of water? Or 400ml?
Reply
- Helen
  400g or 400ml are exactly the same amount
  Reply

FAQs

What makes malted bread? ›

A bread made from mainly white flour mixed with a proportion of wholemeal flour, malt powder and malted grains. This bread is known variously as malted grain, multi-seed, seeded batch, and more frequently as Granary, which is a brand-name owned by Hovis PLC.

What is the American equivalent of malt loaf? ›

Malt loaf is also sometimes called “Harvo loaf” because of a well-known UK bakery called Harvo that offered the bread through the 1970s. Although commercially made malt loaf is available in certain areas of the US, quick breads and raisin bread are far more common.

Show Me More ›

What does adding malt to bread dough do? ›

At a Glance, Diastatic Malt Powder:

Aids in the browning of crust, as well as the sweetness of yeasted bakes. Acts as a food for yeast, which can aid in oven spring, yielding a loftier loaf or roll; as well as a more tender, even crumb.

Learn More Now ›

Is a malted bread loaf good for you? ›

Malt flour is a good source of vitamins and minerals, including iron, magnesium, and zinc. Malt flour is lower in gluten than regular flour. This makes it a good choice for those with gluten sensitivities. Malt flour gives the bread a lovely golden colour and has a strong flavour.

Discover More Details ›

What is the ingredient malt in bread? ›

What does malt do? Malt ingredients are used in yeast breads to enhance color, improve flavor, and in some cases, aid in rising. One of the places malt really shines is in bagel recipes.

Know More ›

What is another name for malt loaf? ›

In some areas, the name Harvo or Harvo Loaf is still often used to describe malt loaf, regardless of the brand. The Harvo trademark was later held by one of the Premier Foods companies, associated with its takeover of Rank Hovis McDougall, RHBB (IP) Ltd; The Harvo trademark expired in 2006.

Discover More Details ›

Is malt loaf good or bad for you? ›

Malt loaf is a good source of dietary fibre which is an important factor in maintaining good health. Fibre plays a key role in ensuring a healthy gut and lowering the chances of developing chronic health issues.

Discover More Details ›

Who made the original malt loaf? ›

It was in 1938 that a gentleman named John Sorensen first developed the soft, sticky, moreish malt loaf made to a top secret recipe.

Why add cider vinegar to bread dough? ›

Vinegar helps with creating a tender and moist crumb

But it's not just about the rise! Vinegar also helps in creating a tender and moist crumb in our baked goods. This is because the acidity of vinegar interferes with gluten development.

Read On ›

What does adding milk to bread dough do? ›

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

Learn More ›

What does adding more oil to bread dough do? ›

Does olive oil make dough softer? Yes - adding olive oil to sourdough bread will result in a softer crust and crumb. The oil as a lipid coats the flour and inhibits the gluten network resulting in a softer, tighter crumb and softer crust. This can be a desirable outcome if you do not like tough, chewy sourdough crusts.

Read The Full Story ›

Why do you put malted barley syrup in bread? ›

Barley malt syrup for bagels inside the dough and in the boiling water. Also use it in pumpernickel and rye breads. All used for color of the crust and sweetness to the crumb. I also make and use red dry malt for color of the crumb and crust.

What does malted bread taste like? ›

This bread has a very mild, nuanced flavor. As mentioned, I wouldn't say the malted wheat shows through so powerfully as to be immediately noticeable, but a nutty flavor comes through at the very end of each bite—a welcome addition, to be sure.

See Details ›

What makes bread malted? ›

Malt contains amylase enzymes that break down some of the starch in flour, converting it to sugars. Only a small amount is needed, usually less than 0.5% malt; expressed as a percentage of the flour weight. The sugars that are released by the malt's enzymatic activity do three things for the bread.

What does malt mean in bread? ›

Malt is the name given to a sweetening agent made primarily from barley. The enzymes from the germ of the seeds become active, changing much of the starch into maltose, a complex sugar. Maltose has a distinct flavour and is used for making yeast products such as bread and rolls.

Explore More ›

How does something become malted? ›

Malting is a controlled germination and drying process that changes the microstructure of cell walls, proteins, and starch granules. The traditional process consists of steeping to increase the moisture content to a level required to initiate germination, germination to modify the kernel, and kilning to dry it.

Get More Info Here ›

What is the flavor of malt bread? ›

Malt loaf is a type of sweet leavened bread made with malt extract as a primary ingredient. It has a chewy texture and often contains raisins. It is usually eaten sliced and spread with butter for tea. Malt flour is sometimes used to supplement the flavour.

Get More Info Here ›

What does it mean when its malted? ›

Meaning of malted in English

to leave grain in water until it starts to grow, and then dry it to use in flour or in alcoholic drinks such as beer and whisky: The grain can be malted immediately after crop harvest. Malt whisky is made exclusively from barley that has been malted.

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Basic Malted Loaf Bread Recipe (2024)

Basic Malted Loaf

Ingredients

Instructions

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FAQs

What makes malted bread? ›

What does adding more oil to bread dough do? ›

References