Malthouse fruit Loaf

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baking, bread, fruit loaf, thermomix

I am always on the lookout for flour variations and I came across this Doves Farm organic bread flour which in addition to wheat flour contains 15% malted wheat flakes, 3%rye flour and 3%barley malt four. Of course you can throw this combination together yourself but it's nice to know this is a well tried and tested combination.

Any bread making is a breeze in the Thermomix and if you follow the simple rules of heating liquid to tepid 37°- be it water or milk- before adding yeast and other ingredients you will achieve a great rise. Cut down your washing up by doing the first rise/proof in the TM bowl. Knock back the first rise using the dough setting for a minute. Use an instant read thermometer to check for doneness- you don't want Paul Hollywood's voice ringing in your ears complaining about raw dough!instead you'll get great bread EVERY time.

I have adapted this back of flour pack recipe for the Thermomix and vouch for its deep rich malty taste- quite exceptional thickly spread with Normandy butter!

 

malted fruit loaf

  • Servings: 10
  • Difficulty: easy
  • Print


Ingredients

100g dried fruit soaked in strong coffee (or the juice of an orange)

125g water

5g quick action dried yeast

200g malted bread flour- ready mixed or mix your own

50g golden caster sugar or honey

25g softened unsalted butter

1 beaten egg

Pinch cinnamon (optional) I used mixed spice

15g black treacle

Grated rind of orange

 

Preheat oven to 200°C/400°C I used roasting Aga and reduced time.

Prepare a 1lb loaf tin or individual tin. The mixture is VERY sticky so you will be tipping it out from TM bowl into tin(s)


Method

Soak the raisins or other dried fruit in desired liquid and set aside. I recommend the espresso shot if you have never tried it- wonderful.

Warm the water in the TM bowl to 37° before adding the yeast, flour, salt, sugar or honey, butter or oil, spice (if using) treacle, orange rind and beaten egg.

Mix on dough setting for 3 minutes. Do not add raisins at this point

Leave in TM bowl to double in size before stirring the soaked fruit.

Tip into tin(s) and I would leave to rise again for about 30 minute before baking.

Bake for 40-45 minutes for a loaf. Reduce time for individual ones.

Check for doneness with an instant read thermometer – should reach 97°

Cool on a rack, see how long you can leave it as the smell will send you rushing for the butter dish!

Enjoy!



Happy baking!

Anne

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

i'd love to hear from you...

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