Malthouse Bread

I have used this recipe as is to make rolls which were great for soup. For a loaf I made some changes. I missed out the oil and used 20g of butter. I also used 200ml milk with 75ml water as I never seem to need all the liquid. I also used dark muscovado sugar. This was much more popular with my child than the rolls as it resulted in a softer and easier to chew texture. Both versions were devoured by the adults.

Lovely tasting flour, made it with a small amount of white to the recipe given by another reviewer, but having had problems getting a good rise in a machine with any wholemeal, I allowed the dried yeast to froth up first with liquid from the amount stated, then mixed in my magimix, and left it to double in size. I then baked it in the machine without the paddle. It made a perfect loaf, very light texture and a thin crispy crust. I don't think that breadmaker takes long enough for it to develop a good flavour, but it may be just my machine (or me!).

Fabulous flour with an excellent flavor. I admit to adding an egg "free range from my own chickens". This helps bond the dough and allows you reduce or leave out the oil. I also use a cooking time of 35 mins in my electric fan oven in a 1 lb. tin. Also some of the egg for a wash on the 2nd proving adds a deep brown shine and give something for Poppy seeds or sesame seeds to stick to . Always excellent results with Doves farm strong flour.

It's the first time I have used Doves Malthouse flour and I have to say it is the most tastiest bread I have tasted and so light. Gorgeous bread.

I've been using this flour, in a variety of combinations, for several years and never tire of it. I add a bit of white, and some wholemeal, about 2 parts Malthouse to one each of white and wholemeal, and my machine does the rest. It always goes down well with my husband, and the lodgers, even those who "don't like brown bread"!

I have just made my second loaf with this flour. The flavour is excellent. It was easy to make with your recipe, although I did get in a bit of a sticky mess, nevertheless it came out lovely. I usually use my Kenwood Chef for bread making, so this was a challenge for me. I did enjoy getting stuck in, kept me busy!

Very easy to make....good recipe, dough a bit sticky to begin with...I kneaded with oil.....baking took less time but I have a fan oven. Tasty loaf too.

I just recently tried this after my daughter gave me half of the Malthouse flour she got in her "flour box" during lockdown. I had different flours in my box but wanted to try the Malthouse, I did and it was absolutely delicious. With 100 kneading presses required with each proving, it was also a bit of a workout for me. Thank you! I'm working my way through the other flours in my box and love the Rye and Almond Shortbread too.

Made this loaf a few times- firstly when I received the box of flour in lockdown. I have made bread all my life and usually use whole meal flour but have really enjoyed using different flours which the box introduced me to. This recipe is so easy to use and the loaf is great. When making wholemeal cobs I use milk and eggs, so this recipe offered an easier, quicker method. I must now learn to use buckwheat. Thank you Doves - I have learnt a lot from your recipe website.

I tried this recipe with malthouse flour from my organic flour baking box. I'm more of a cake and biscuit maker than a bread baker but this recipe was really easy to follow and produced a tasty loaf. I followed the advice in another review to add the water gradually and found I didn't need it all. Very happy with the result and I will definitely make this loaf again.

I have now baked this bread twice and on both occasions have gotten great results. My top tip would be not to add all of the water if you add it gradually you'll know when the dough is wet enough, I've found this on various bread bakes. It's nice that the number of kneading presses is on the recipe.

I tried this flour to make 2 loaves i.e. double recipe quantities as printed on the pack. However it was missing the '100 presses' kneading instruction and I had kneaded it using a mixer with a dough hook. The mix was very sticky and difficult to work and shape without adding some extra flour. The resulting loaf was a little heavy with a thick crust, but it was delicious with some cold butter or good olive oil. It also works well as a base for smoked salmon and sour cream bites. I'll try again with less water hoping for a less sticky dough and a lighter baked loaf. A coating of seeds before baking might add an extra flavour dimension.