Organic Malthouse Farm Bread

This Organic Malthouse Farm Bread is a bread truly worth baking. Made predominantly with a combination of a premixed Malthouse blend, (wheat, rye, barley and cracked malted grains), plain flour, and quick yeast, it is a simple recipe, full of goodness. It is fun to make and relatively fool proof. Flavoursome, fluffy as a cloud in the centre and wrapped in a perfectly crisp crust. Although this is a light and airy loaf, the cracked malted grains and the sesame seeds lend it texture and a wholesome nuttiness. Your entire home will be fragrant with the familiar, intoxicating smell of freshly baked bread. And apart from patience while the dough rises, it requires little effort to prepare. The only challenge is trying not to devour it all in 5 minutes. In our home, it never lasts much longer than that:)

My favourite way to eat fresh warm bread is to spread a thick slice with homemade vegan butter and maple syrup. What’s yours? Let me know in your comments!

Organic Malthouse Farm Bread

Makes 1 loaf


300g organic Malthouse flour blend (Doves Farm is an excellent choice)

200g organic plain flour (plus a little for kneading)

1tsp organic quick dry yeast

1tsp salt

1tbsp organic soft brown sugar (or other sugar)

300ml fresh filtered warm water

1tbsp organic olive oil, (plus some for oiling the tin)

1-2tbsp organic sesame seeds

๐Ÿž In a large bowl, mix the two flours, the quick yeast, the salt and the sugar.

๐Ÿž Make a well in the centre and pour the warm water and the olive oil. First mix with a wooden spoon. Once the dough has come together, use your hands to scrape the spoon and start kneading. Keep a little plain flour at hand. I like to count the rolls when I knead, it’s one way to ensure you have kneaded long enough. I knead this bread for 150 rolls, first time round. If it starts to stick to your hands, rub your fingers with a little flour, then continue. Try not to add too much flour if you can. When you are done, shape the dough in a ball and place it in a lightly floured bowl. Cover it completely with a cloth and let it rest in a warm place for 2-3 hours. Now that it’s winter, I place mine on a window ledge, right on top of the radiator.

๐Ÿž Once the dough has doubled in size, (the time required may vary), punch it down and knead it again for 100 rolls. This time, place it in an oiled baking tin of your choice and cover once more with your cloth. Allow it to double again, for about 1 hour.

๐Ÿž Preheat the oven at 220C. Uncover the tin and sprinkle sesame seeds over the surface of the dough, pressing them gently to stick. Place the bread in the oven a little lower than the centre. Bake for 35 minutes.*

๐Ÿž Remove from the oven. Using mittens, turn the tin upside down on a cutting board. Do this over the sink, as some sesame seeds might fall out. Remove the tin, taking care as it will be very hot. Tap the bread underneath. It should sound hollow. If not, place it back in the tin and in the oven for 5 more minutes. When you are happy with the sound, remove the loaf from the tin and place on a rack.

๐Ÿž Allow the bread to cool at least slightly before slicing. Enjoy!

* Keep an eye on the bread once it’s in the oven. If it browns after 15-20 minutes, place a piece of parchment paper or foil over the top to prevent it from burning.

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