This malt bread you guys are something else. This bread is quite known in Nordic countries and it matches perfectly with fish and is a must-have at the summer dinner table. Here comes the best recipe for 3 small or 2 larger breads.
Malt bread
- April 4, 2020
- 8
- 3 hr
- Print this
Ingredients
- 1 litre buttermilk (or orange juice for vegan)
- 2 packs dry yeast
- 9-12 dl plain flour
- 1 tbsp salt
- 2 dl dark syrup
- 3 dl wheat bran
- 3 dl malt
- 3 dl rye flour
- +
- 0.5 dl dark syrup
- 0.5 dl water
Directions
- Step 1
- Heat the oven to 175°C.
- Step 2
- Heat the buttermilk or juice to 42 degrees and blend in the yeast. Add the rest of the ingredients. The dough should be a bit sticky. Let it rest for 1-2h.
- Step 3
- Place the dough in 2-3 loaf pans and bake in the oven for 45-60 min.
- Step 4
- In a glass mix the rest of the syrup with water. Take your bread out and brush the mixture generously over the top of the bread. Bake for another 15-30 min.
- Step 5
- Tip! Freeze the bread after it’s cooled down and save some loaves for later.
Hope you like it,
Michelle
