cfsmtb said:
We briefly considered making bread/muesli out of the mash leftover from the latest batch of stout. Too many husks, so it went to the worm farm.
Well try my invention. A combo of recipes and a process of evolution over a couple of years. Apparently "Malt Bread" is an English habbit unknown to us downunder.
MALT BREAD
This is a no-need-to-knead loaf and full of slow malt sugars.
Ingredients
150ml Dried Malt Powder
250ml tepid water
1 sachet dried bread yeast
400g plain flour
1/2 tsp salt
Extra water as required
Method
Combine Malt Powder and tepid water to a total volume of 400ml.
Add yeast and allow to prove in a warm place until it becomes foamy, about 20 minutes .
Into a large, mixing bowl sift plain flour and salt, mix well.
Add the yeast mixture to the flour mixture and stir to make a thick batter.
Add extra water as required.
Oil baking tin. Pour in the batter mixture, making sure it only comes halfway up the tin.
Cover with a damp tea towel and allow to prove for one hour or until it fills the tin.
Bake in the oven at about 180c for about 50-55 minutes.
Allow to cool before slicing. An electric knife works best as the bread is moist and will crumble if a blunt knife is used.
For variety add some sultanas and chopped nuts or, add 1/2 cup rough chopped walnuts, 1 tbsp pepitas, 1 tsp fresh ground caraway seeds and extra whole caraway seeds to sprinkle on top.
The batter can be made late evening, pour into tin to half fill, cover with plastic film, put straight into fridge to prove slowly overnight, in morning remove film and bake as normal. Be careful that the batter doesnt overflow in the fridge - very messy. After the batter has proved in the tin it will not rise much more in the oven.
Malt Powder can be bought from "Home Brew" shops for about $1.80 for 250g. Pale Malt varieties should be tried first as the heavier roasted malt styles intended for making dark beer or Stout can be very strong in flavour.
Malt syrup can be used instead but any left over portion needs to be used immediately as it will quickly be infested by wild yeast and go off.
Jam sangas --- yum
Hugh
