Monday, 7 January 2013

Malted cob loaf

This loaf has a wonderful crunchy crust.

350g malted bread flour
150g strong white bread flour
30g butter, cubed and softened
10g fast-action yeast
10g salt
300ml cool water

Follow the method used for the basic white bread recipe, although this one may need a little more water to take up all the dry ingredients. Once the dough has risen for two hours, shape it into a round instead of a loaf shape. I like to slash a cross into it after the first 30 minutes of proving.

No comments:

Post a Comment