Malz Brot

[cannyfradock]

Malzbrot.

I've had some Malz beer for a while now that Rivergirl gave me when I last met her at the Grillfest festival earlier this year.

Saw a mention on twitter for Malzbrot so I asked for the recipe (I should have asked here as there are many bakers much more advanced than my limited capabilities)

I only found a recipe using Malt flour or mixed flour's with dark beer so I decided to use a mish mash of those ingredients but used my Malzbeer in place of the dark beer. I also knocked out a plain white at the same time.

Ingredients..

Malzbrot

200gms strong white flour
200gms wholemeal flour
50gms seed and grain flour
50gms rye four
15gms dried active yeast (made up to 120gms with warm water and a spot of honey..60gms of yeast mix for each loaf)
10 gms salt
5 gms sugar
60gms yeast mix...made up to 300 gms with malz beer then 50gms water (total fluid 350 gms)

Simple white...

500gms strong white
60 gms yeast mix/280 gms water (total fluids 340 gms)
10 gms salt
5 gms sugar

Normally I add a little oil to help the loaf "keep" a little longer....but I forgot, so I used oil on my kneading board to knead the dough.

Ingredients at the ready...



Mixed both loaves and left for 5 minutes to rest....



Kneaded for 5 minutes and left to rest for 5 minutes...



Kneaded for a further 5 minutes.....




.....then left to prove in a cold place for 5 or 6 hours. Knocked back and left to rise for about 30 minutes in a warm spot.



Scored the bread after 15 minutes of the second prove....



Sprayed the loaves with water and baked at full whack (domestic oven) for 10 minutes. Opened the oven and lowered temp to 180c for a further 20 minutes...



Nice fluffy loaves with crisp but not hard crust. Crumb is not bad for a 6 hour proof (loaves cut while still warm). Good taste.




Rating 6/10.....must do better.

Many thanks to Chicago Amateur bakers and Karin...@amateur Bakers....@hanseata for help and recipes

Terry

p.s.... btw...I'm Terry Lyons @cannyfradock on twitter.

[rivergirl]

Terry those loaves look good enough to eat !!! what did you reckon on the malt drink?? I quite like the malty loaf , saying that has anyone ever tried to make a fruity malt loaf ( one of my favourites) and until just now had never given it a thought!!!

[faz]

Nice looking loaves Terry

Did it taste malty?

I made a loaf using SupaMalt and I was surprised that the taste didn't come through very strongly at all. Also tried beer with real ales and again the taste isnt too strong.

[cannyfradock]

Faz

After reading your post.....I just tried it....with thin spread of butter. Also asked the wife (from Germany) what she thought.

In all honesty the Malty taste didn't come through....as malty, but the taste was earthy and very good. It wasn't at all sweet as I'd imagined. I tend to experiment with lots different breads but as a "plain Jane"...my favourite is a simple home baked white loaf.

Maybe the wholemeal and rye flour overpowered the "Malz" taste. I'll do another loaf soon with using just strong white and the Malz beer as the main fluid content, to see if using Malz beer really makes a difference.

In any case.....this home baking is real good fun and I've never had to throw a loaf away.

Terry

[faz]

Yes however it turns out home baked bread is generally very tasty and playing around with different recipes is all part of the fun