Irish Malted Bread Recipes

VEDA BREAD

Steps:

• This recipe works perfectly in a bread maker following a standard white loaf programme (small size if you have the option). For a bread maker, add ingredients in the following order: Water, salt, oil, barley malt extract, flours, yeast
• It has also been used to make bread the old fashioned, manual way - essentially, follow the usual bread making process to combine all the ingredients, knead, prove, etc, cooking for a similar amount of time to a white loaf.

FAVORITE IRISH BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In a small bowl, whisk egg, milk and butter. Stir into dry ingredients just until moistened. Fold in raisins and, if desired, caraway seeds. , Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Remove from pan onto a wire rack. Serve warm.

STICKY MALT LOAVES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
• Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
• Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
• Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

IRISH MALTED BREAD

Steps:

• Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.
• Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.
• Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.
• Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.
• Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.