Still feeling rough as can be with a nasty cold. Did not feel much like cooking and so went for some good old comfort food - beans on toast. And I enjoyed it so much that I had a second round of cheese on toast (well, it was half-fat cheddar, so not too bad).
I had some bread that I made when I got back. It is a seeded malt loaf. Turned out OK, but it is a bit heavy. I made it on Saturday night and left it have its second rise overnight in the fridge. I do this all the time and it generally makes quite a nice, light loaf.
Problem was, I slept in on Sunday morning and did not get up until 13:00, so the bread had rather too long in the fridge. It is still tasty, just a little denser than usual.
Seeded Malt Loaf
500ml warm water
10g dried yeast
40g dried skimmed milk powder
1 egg
50g malt extract
140g very strong white bread flour
350g malted granary flour (I used Hovis)
30g linseeds
50g coarse wheat bran
50g wheat germ
Mix the yeast with the warm water and leave to bloom. After about 10 minutes, when the yeast is foaming, add the malt extract, milk powder, egg, linseeds, wheat bran & germ and mix well. Add the malted granary flour and mix to form a sponge.
Allow sponge to rise until doubled in bulk. Beat down and add white flour until you get a stiff dough (I needed 140g, but the precise amount required will depend on your flours). Knead well for 10 minutes until dough is smooth and elastic.
Place in a greased bowl and leave to rise overnight in the fridge, covered. Next morning, punch down and knead again. Form in to a loaf and leave to rise until doubled in bulk. Bake at Gas 6 for 35-40 minutes, until the loaf sound hollow when tapped on the bottom.
Makes a loaf of about 1kg in weight.
Nutrition Data per gram
Calories (kcal) 2.4
Carbohydrate (g) 0.4
Protein (g) 0.1
Fat (g) 0.0
Fibre (g) 0.1
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