Malt Bread

Ingredients

• ^lb. of freshly ground pale malt
• 21b. of flour
• a small handful of salt
• 2oz. of yeast
• half a gill of warm water

Method

1. 1

   Steep malt in tepid water for 12 hours, strain.

2. 2

   Mix salt into flour, stir in malt infusion, add dissolved yeast, knead to a stiff dough, cover, and let rise in a warm place.

3. 3

   Shape into loaves, let rise again, and bake.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.

Malt Bread. — Steep ^lb. of freshly ground pale malt in tepid water for twelve hours, then strain through a napkin. Mix a small handful of salt into 21b. of flour (which may be white or wholemeal flour, or half and half as you please, only remember whatever you use must be dry, free from lumps, and well warmed) ; put this all into a pan and stir into it the infusion of malt, which in summer should be tepid, though rather warmer (but not too hot) in winter. Having mixed this all well, add 2oz. of yeast, previously dissolved in half a gill of warm water

Cook this with the app: pantry check, scaling, and the assistant.