UNBELIEVABLY Soft Whole Wheat Malted Milk Bread Recipe

Ever wondered how to bake a whole wheat sandwich loaf that is UNBELIEVABLY soft? This recipe uses milk and malted barley extract to produce a super soft crumb with beautifully complex flavours.

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Equipment:

Barley malt syrup:
UK store: https://amzn.to/2NcUk8D
US Store: https://amzn.to/2OjfCC6

Bread tins (Dimension: 21.3 x 12.2 x 11.5cm):
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US store: https://amzn.to/2TDfMDN

Bench scraper / dough cutter:
UK store: https://amzn.to/34wguad
US store: https://amzn.to/3bG68JZ

Dough scales:
UK store: https://amzn.to/3dOUtcV
US store: https://amzn.to/3aDJbWV

Precision scales (small quantities):
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US Store: https://amzn.to/2QQBllC

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Baking schedule:
Same day bake (could look like this):
08.00 Mix dough
08.30 Knead dough & proof. (My room temp was 18c / 65f)
10.30 Shape, place in tin & final proof ((My room temp was 18c / 65f)
12.30 Bake

Overnight ferment (could look like this):
Day 1
20.00 Mix dough
20.30 Knead dough, cover and proof in the fridge overnight

Day 2
08.00 Remove from fridge, shape, place in tin & final proof
(if the dough hasn’t doubled leave out at room temp until doubled)
11.00 Bake
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Pre-heat oven to 190c / 375

Recipe:
400g (375g lower hydration) Milk, 3.5% fat
250g Strong / bread flour - my flour is strong with a protein content of 13%
250g Wholewheat flour - my flour has a protein content of 10.6%
8 g Barley malt syrup
8g Dried yeast
13g Sea salt

Add the milk to a bowl. I use mine cold from the fridge, but you could warm yours to room temperature if you want to speed up the process.

Add the salt, barley malt and the yeast to the bowl. In separate bowl blend the two flours together to make sure they are well mixed. Add half of the flours to the bowl and stir well. This stage helps distribute the barley malt (along with the salt) well through the mix. Add the remainder flour and make sure everything is well mixed. Cover and leave out at room temp for 30 minutes.

After 30 minutes give the dough a good knead for 5 minutes or so. Dough with wholewheat flour can feel a little easier and wont feel quite as smooth as a dough with 100% white flour. Cover and leave to proof at room temp until grown appreciably. (Roughly doubled in size)

Shape as directed in the video and place in to a pre prepared baking tin. Cover and leave out to proof until doubled in size.

In the centre of your pre-heated oven, bake for 40-45 minutes until nicely browned on top (not too dark). Don’t forget to add some steam to the oven, I use a small amount of water in the bottom of the oven (In a roasting pan). I like to upturn a baking tray above the bread as it bakes. This serves to protect the top of the bread from the heat coming directly from the elements and trap a bit of steam.

All ovens are slightly different but to get this right you are shooting for a crust on the top that’s dark brown, with an internal crumb that’s soft without being pappy.

Notes:
You could swap the milk for half fat milk or plain water. Remember that the hydration may need to be tweaked slightly.

If you don’t have barley malt syrup you could swap it for honey or sugar, my choice would be honey. Or you could leave this element our completely.
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Yeast
I am using instant dried yeast that does not need to be activated. If you prefer too, or the directions for your yeast instruct you too, then activate it by using a small quantity of the milk from the recipe.

Hydration
Not all flour is created equal and will absorb water at different rates. Therefore you may find your dough is a little dryer than mine, or it could be slightly wetter. Therefore you may need to tweak the milk content slightly depending on your flour.

Temperature / climate
I’ve given my schedule above but please note that the time your starter and dough takes to ferment will be dependant on the climate / temperature of your kitchen. You’ll need to play around with times and experiment. When it gets really hot here in summer 35c+ I use a really big cooler box with one freezer block in it to slow down my fermentations. I find that fermenting in the fridge stalls the process too much, in some cases brining it to a halt.

Happy baking and let me know how you get on.

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