Name: Malt and Rye Bread
Total time: 3 h 1 min
Yield: 2
Ingredients: 250 g cracked rye grains; 2 1/2 tsp easy blend dried yeast; 200 ml buttermilk; 2 tbsp malt extract; 2 tbsp treacle; 100 g sunflower seeds; 800 g dark rye flour; 275 g stoneground wholemeal flour; 22 g sea salt , finely ground; oil, for greasing the tins

Ingredients

Method

Serves : 2

Time needed : +3h

Difficulty : easy

A classic Scandinavian recipe, this malted rye bread is a dark, soft, and seeded loaf that is similar to the consistency of a cake! With its sweet aroma and bold spices, it’s typically enjoyed around Christmas and Easter but can be made as a delightful homemade gift wrapped in brown paper and ribbon. Serve with cheese and honey or use as sandwich bread.

Ingredients

Method

Ingredients

250 g cracked rye grains

2 1/2 tsp easy blend dried yeast

200 ml buttermilk

2 tbsp malt extract

2 tbsp treacle

100 g sunflower seeds

800 g dark rye flour

275 g stoneground wholemeal flour

22 g sea salt , finely ground

oil, for greasing the tins

Ingredients

Method

1. Soak the cracked rye in boiling water for 25 minutes. Drain through a sieve, then spread out on a clean tea towel and leave to dry for 5 minutes.

2. The dough can be made in a free-standing mixer fitted with a dough hook or by hand in a large mixing bowl with a wooden spoon. Stir the yeast into 700 ml warm water and leave to stand for 5 minutes.

3. Add the buttermilk, malt extract and treacle and stir well to dissolve the syrups. Add the cracked rye and sunflower seeds and mix well, then add the rye and wholemeal flours.

4. Mix for 4 minutes, then add the salt and continue to mix for 2 minutes. Cover the bowl and leave to prove for 4-6 hours or until doubled in size.

5. Grease and line two medium loaf tins with greaseproof paper. Divide the dough between the two tins, then cover and leave to rise somewhere warm for 1 hour.

6. Preheat the oven to 200°C (180° fan) | 400F | gas 6. Brush the loaves with water, followed by a layer of oil. Bake for 40 minutes - 1 hour, or until cooked through and well browned without being burnt.

7. Leave to cool for 15 minutes in the tins, then turn out onto a wire rack. Cover with a slightly damp tea towel to soften the crust, then leave to cool completely before packaging.

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