Roasted Barley Malt Loaf

Ingredients:

  • 200g strong white flour (50%)
  • 180g strong wholemeal flour (45%)
  • 20g RBM flour (5%)
  • 300g wholemeal or rye sourdough starter (75%)
  • 250g luke-warm water (63%)
  • 8g salt (2%)

This beautifully tasty loaf was made using a standard wholemeal sourdough bread recipe, with a small proportion of RBM flour added which lifted both flavour and colour to produce a delicious loaf that once tasted will be gone.

Method

  1. Mix the sourdough starter (leaven) with the water, breaking the lumps. Add the remaining ingredients and stir until the dry ingredients are taken-up by the wet ones. Tip onto a lightly floured (or oiled) surface. Using Dan Lepard's low intensity technique, you can kneed for about 10 seconds - it'll be sticky, so oil your hands and use a scraper - scraping the dough back into an oiled bowl for about 15 minutes, then repeat, leaving for about 30 minutes. Repeat, leaving a gap of 1 hour then 2 hours after which time, the dough should be easier to handle. The full technique suggested placing the dough in a warm place between kneeds - I find the kitchen is fine.
  2. Mould into a loaf shape and place seem-side up into a (rye) floured 750g proving basket and prove in a warm place, covered with a damp cloth, until doubled. With sourdoughs this is likely to take several hours: much longer than with a commercial yeast.
  3. Tip out onto a semolina-dusted peel, slash with a grignette with your preferred pattern and then onto a pre-heated baking stone (or, tip onto a baking sheet if you don't have these) and bake at 210C. The RBM makes the dough much darker, so don't take the loaf from the oven too soon - over baked is better than under-baked bread. It should sound hollow and be fairly crusty. To be sure, the dough inside should have reached 90C. As a rough guide, allow about 40-50 minutes for the quantities above.
  4. As a sourdough loaf, it will have better keeping qualities as well as better taste and texture than fast-acting yeasted breads...and with the RBM you'll achieve an extra-special flavour that will make the keeping quality irrelevant!