Rub some oil around the inside of 1kg/2lb bread tin.
Put the flour, yeast and sugar into a large bowl and blend them together.
Pour in the water and stir until everything looks craggy and lumpy, then stir in the salt.
Stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
Knead the dough for another 100 presses.
Shape the dough and put it into the prepared tin.
Cover the tin with a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes.
Pre-heat the oven.
Remove the mixing bowl and bake the loaf for 40–45 minutes.
Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked.
Leave to cool on a wire rack.
1kg/2lb bread tin and 2 x mixing bowls
220˚C, Fan 200˚C, 425˚F, Gas 7
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"!
By Elizabeth Barraclough
22 Feb 2021
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!
By Sue Storey
10 Feb 2021
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.
By Geoff Wells
12 Nov 2020
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.
By MARGARET MILLER
16 Oct 2020
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.
22 Aug 2020
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.
04 May 2020
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.
By Paul Moore
29 Apr 2020
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.