Uploaded July 2021 | Updated September 2026, 2 weeks ago

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This is a really light and soft loaf for a seeded bread. The barley malt extract and the overnight sponge produce a loaf that’s packed with flavour and has a great texture. The crust is thin and crackly and the the crumb contrasts perfectly.

As ever if you give this a go then let me know what you think!

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Recipe: https://www.culinaryexploration.eu/blog/seeded%20Malt%20Loaf

If you don't have a proofing basket then this video will show you how to proof a dough using a bowl and a cloth: youtu.be/N-PjTuNxpgE

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Barley malt syrup:
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Bread tins (Dimension: 21.3 x 12.2 x 11.5cm):
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Challenger bread pan:
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