Malthouse Bread Machine Loaf

Made this in my Panasonic SD 255 Breadmaker this evening. It rose really well. I baked it on the programme Whole Wheat - Bake. It is delicious. Beautifully soft and flavourful with a light crispy crust.

Made my first loaf in Panasonic programme 2, rapid basic as advised. Added a teaspoon of dough improver (bb date May 2009!). Lovely moist loaf! Thank you, Doves!

I still think this is the best granary-style flour mix available (see my earlier review). But I also use it as a base for a multi-seeded loaf, which rises very well with a good crust and texture, and has lots of interesting seeds and grains. I make a lot of bread using a Panasonic breadmaker with both a raisin and a yeast dispenser. I use 250g of the Doves Farm Malthouse flour, 50g of the Doves Farm White Rye flour (for more rye flavour), and 200g of a slightly lighter Malted and Seeded flour (to make it rise well given the rye content). I add 2 tbsp millet grain, 2tbsp golden (not brown) linseed, 2tbsp sesame seeds and 1tbsp poppy seeds. The other flour already had some quinoa (and a little chopped pumpkin seeds). The other standard ingredients are: 1.5tsp Doves Farm dried yeast, 1tbsp sugar, 2tbsp dried skimmed milk powder, 1.5tsp salt, 35g unsalted butter and 350ml water.

I love this Malthouse flour. I tried this recipe in my Panasonic bread maker. It came out with a mushroom top but the bread tasted really good. I have also used the Malthouse flour for rolls using the same recipe on a dough setting. The rolls had a really good texture and taste.

I think this is the best granary-style flour mix available. I prefer this Doves Farm Malthouse flour to Marriage’s Strong Malted Brown and Hovis Granary, although both are good alternatives. This bread tastes nuttier possibly owing to the rye flour and/or the malting process. I make a lot of bread using a Panasonic breadmaker. I use 500g of this flour on the whole wheat programme. The other standard ingredients are: 1 tsp dried yeast, 1tbsp sugar, 1.5 tbsp dried skimmed milk powder, 1.5 tsp salt, 25g unsalted butter and 350ml water. I also bake a maltier version with 50g of added malt extract, stirring it into the warmed tepid water before pouring the liquid into the pan.

I have been making bread with rye/spelt/wholemeal for years, and my old machine is fairly knackered. I just tried this yesterday, having bought a bag of this flour the other day. It was absolutely delicious and came out well despite the tired machine. I have now ordered a 25kg sack!