Easy to follow Malt Bread
Malt bread is a variation of basic yeast bread, where malt extract or malt syrup is added to the dough.
Malt bread is a variation of basic yeast bread, where malt extract or malt syrup is added to the dough.
Malt is produced from barley and is used to:
- Darken the colour of the bread
- Add mild sweetness
- Improve yeast activity
- Enhance flavour
The method remains the same as standard bread dough.
🍞 Malt Bread — Small Addition, Big Difference
Malt isn’t there to make bread sweet.
It’s there to feed the yeast, deepen colour, and build flavour.
Just a spoonful of malt syrup in a basic dough:
✔ richer crust
✔ better rise
✔ deeper taste
Same method. Smarter dough.
That’s how bakers have done it for generations.
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Easy to follow Malt Bread
Malt bread is a variation of basic yeast bread, where malt extract or malt syrup is added to the dough.Malt is produced from barley and is used to:Darken the colour of the breadAdd mild sweetnessImprove yeast activityEnhance flavourThe method remains the same as standard bread dough.
Equipment
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- 1 Bench or clean work surface
- 1 Oven
Ingredients
- 500 g Bakers Flour
- 10 g Milk Powder
- 10 g Salt
- 15 g Butter
- 300-330 ml Water Approx.
- 10 g Dried Yeast
- 15 g Malt (Liquid)
Instructions
Mix the dry ingredients
- Place the flour, Milk Powder, and salt into a large bowl.Stir to combine.Keep salt and yeast separate at first — salt can slow yeast down if dumped directly on it.
Add the yeast
- Sprinkle the dried yeast into the bowl.Stir it through the flour.
Add the liquids
- Add the malt-water mixture with the liquids.Using a spoon or your hands, mix until a rough dough forms.At this stage it will look messy — that’s normal.
First rise (bulk fermentation)
- Place the dough back into a lightly oiled bowl.Cover with a clean tea towel.Leave in a warm place for 45–60 minutes, until doubled in size.Malt feeds yeast — the dough may rise slightly faster.
Shape
- Shape into a loaf and place into a greased tin or onto a lined tray.
Second rise
- Cover and allow to rise for 35–45 minutes.The dough should:Look well risen (at least double in size)Slowly spring back when lightly pressed
Bake
- Preheat oven to 220°C (fan 200°C).Bake for 35–40 minutes until:Dark golden brownFirm crustHollow when tapped underneath
Cool
- Cool on a rack before slicing.Malt breads continue setting as they cool — patience improves texture.
Notes
Nutrition
Calories: 166kcalCarbohydrates: 20gProtein: 14gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 25mgSodium: 854mgPotassium: 382mgFiber: 3gSugar: 10gVitamin A: 107IUVitamin C: 1mgCalcium: 142mgIron: 1mg
Tried this recipe?Let us know how it was!
Roman Bread: A Guide to Delicious Home Baking - Kooks Secrets
[…] It’s designed to slice cleanly. It toasts well. It stays soft. This makes it an easy, dependable loaf with just a little extra richness. (https://kookssecrets.com/2025/12/18/malt-bread/). […]