Monday, April 23, 2007

Breakfast Monday 23 April - Egg Mayonnaise on High Malt Bread

Made a new loaf last night and decided to use up the last of a jar of malt syrup. Gotta say, it turned out to be a really nice loaf - very light. Not sure if it was the extra malt syrup of what, but it was a tasty load anyway.

Started my week with two slices of High Malt bread with egg mayo & cress.

High Malt Bread
100g malt extract
20g demerara sugar
10g dried yeast
200ml warm water
1 large, free range, organic egg
200g very strong white bread flour
250g strong wholemeal flour
1 teaspoon salt

Combine the water with the malt extract, sugar and yeast and leave to bloom.

When yeast as bloomed, add the egg, salt and wholemeal flour and beat into a batter/sponge. Leave the sponge to rise for about 1 hour.

Beat down the sponge and add the white flour. Knead well and leave to rise again until doubled in bulk.

Beat down, knead and rise once more. Then form into a loaf and place in a 2lb bread tin. Leave to rise one final time before baking in a hot oven for about 20-25 minutes, until the bottom sound hollow when tapped.

Makes one 800g loaf
Approx 2.5g calories per gram

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