Check out our last-minute range of sale-price baking essentials here
Recipe: Roast Barley Malt Flour Loaf

Recipe: Roast Barley Malt Flour Loaf


  • 300g wholemeal or rye sourdough starter
  • 250g lukewarm water
  • 200g strong white flour
  • 180g strong wholemeal flour
  • 20g Roasted Barley Malt flour (RBM flour)
  • 8g salt

This stunning loaf uses Dan Lepard's technique of minimal kneading, using an oiled surface. Widely adopted now, it was almost seen as heresy when he first wrote about it: a true pioneer.


Mix the sourdough starter with the water, breaking up any lumps. Add the remaining ingredients and mix vigorously until you have a uniform dough with no dry patches. Tip the dough onto a lightly oiled surface. Using Dan Lepard's low intensity technique, knead for just 10-15 seconds - it'll be sticky, so lightly oil your hands and use a scraper. Return the dough to its bowl for about 15 minutes, then repeat the quick knead, followed by a 30 minute rest. Further kneads should be followed by 1 hour then 2 hours rest, after which the dough should be easier to handle.

Shape the dough to fit a floured 750g proving basket, placing it in seam-side up, and leave to prove, covered with a cloth, until increased in volume by half. With sourdoughs this is a slower process than with a commercial yeast.

Turn the dough out onto a semolina-dusted peel, slash with a grignette with your preferred pattern and then slide it onto a pre-heated baking stone in your oven (or turn it onto a baking sheet if you don't have a stone), and bake at 210C. The RBM makes the dough much darker, so don't take the loaf from the oven too soon. As a rough guide, allow about 40-50 minutes.