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Nuttimalt – Kibbled Wheat for Malted Texture


Have you been watching Victorian Bakers over the last couple of weeks? I think it is quite fascinating to see just how fundamental bread was for all and what time and energy it took to make it – especially the sweat part of blood, sweat and tears. I’m not overly nostalgic about “old-fashioned” bread since some of it, like today was dire – even poisonous…but, I do think that some of the modernisation processes have gone too far to make a cheap loaf at the expense of taste and texture. Texture and flavour of bread is important since most of us consume it daily. Good bakeries know this and you’ll know which ones give you a loaf made with care. One ingredient that we are really pleased to have in quantities useful to the home baker is Nuttimalt. It’s a product that bakers have been using for many years as a key ingredient for rustic traditional malted loaves and a small amount is a superb addition to any loaf in terms of both texture and flavour. At BakeryBits, we’ve all been trying it on our families at home with lots of very positive noises. I asked baker Vanessa Kimbell what she thought...

Nuttimalt loaves

One of the things that I love about bread is that you never stop learning, and you get to eat your experiments. I’d heard that Nuttimalt, which is a cut rather than milled, kibbled wheat malt, really improves bread, so of course I had to bake two loaves side by side. Nuttimalt is a light golden colour and has a wonderful crunchy texture, which adds a sweet taste to almost any bread that you are making. The word kibbled comes from a milling process used to describe the process of bruising and cracking the grain into small granules and then sifting to the desired size. It gives a rustic texture to the bread and so produces a very old fashioned flavour. Kibbling in times gone by would have been a bi-product of milling and would be added back into the flour – so nothing was wasted.

I made two loaves, one with Nuttimalt, the other the same recipe but without. I soaked the Nuttimalt in water to soften it although you don’t have to if you are in a hurry. As you can see from the photo, the one with Nuttimalt rose more and had a richer colour due to the sugars in the Nuttimalt. The smell of it was fantastic too.

This recipe is a nice light, nutty loaf to introduce you to Nuttimalt but it can be used to make your own rustic malted loaf, just use a good strong white bread flour, with about 10% by weight Nuttimalt (so 50g Nuttimalt to 500g flour) and add some lovely nut-brown malt flour (15g per 500g flour) for that malted bread colour and sweetness. Nuttimalt is also excellent for sprinkling on top of your loaves.

I reckon this is an ingredient for every bread baker.

Method:

Place the flour in large bowl and add salt and the drained Nuttimalt. Mix the yeast into water. Pour the water mixture into the flour and mix to form a rough dough with your hands.

Cover and leave to rest for 10 minutes then knead until this produces a bouncy, silky-textured dough. Leave to prove until doubled in size.

Preheat the oven to 180C with a baking tray on the bottom shelf filled with water for a nice crust and a shelf above for the loaves to sit on.

Divide the dough into two and place in buttered loaf tins, brush with milk and scatter over the 10g Nuttimalt. Leave to prove until they have risen to the top of the tin.

Bake for 35 minutes or until golden brown and your loaves sound hollow when tapped underneath. Turn out onto a wire rack to cool.

Makes: 2x 1lb / 450g loaves

500g Stoates Strong White Flour 10g salt 20g Nuttimalt, soaked in 60g boiling water for 4 hours, drained before use 9g dry yeast

360g water 10g Nuttimalt, for scattering 20g whole milk, for brushing

Equipment:

2 x 1lb loaf tins

Featured Products

Nuttimalt - Malted Bread Flour | £2.96

Nuttimalt is a coarsely milled malted wheat that gives that malty flavour when added to your favourite bread flour.

Nut Brown Malt Flour | £2.73

Golden brown coloured barley malt flour for nice sweet, malty flavour and granary bread shade of colour to the loaf. The flour smells lovely and imparts a delicious flavour to your bread.

 

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