Malt Bread
A delicious loaf baked right at home is easy! It turns out soft and fluffy. You can bake it in a bread machine, but if you wish, it’s also easy to make in the oven.
Updated : 03 July, 2025
Easy
More than 1 hour.
Ingredients
350 grams
Wheat flour
250 milliliters
Water
12 grams
Fresh yeast
3 tablespoon
Malt
3 tablespoon
Wheat bran
3 tablespoon
Vegetable oil
1.5 tablespoon
Sugar
1 teaspoon
Salt
0.5 teaspoon
Ground coriander
0.5 teaspoon
Caraway
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use premium-grade wheat flour. You can substitute fresh yeast with dry yeast in a 3:1 ratio, meaning you’ll need 4 g of dry yeast.
Step 2
In a small bowl, mix malt, coriander, and caraway seeds. Pour boiling water over them and stir. Cool down to 100-104°F (38-40°C). Stir yeast, sugar, and salt into the warm malt mixture. It’s crucial that the malt isn’t hot either on the surface or inside, or the yeast will die, and the bread won’t rise. So before adding the yeast, check the malt’s temperature with a kitchen thermometer.
Step 3
Sift 250 g (about 2 cups) of flour into a bowl. Add the ground wheat bran and mix well. If you prefer, you can replace the bran with the same amount of rye flour. If using dry yeast, be sure it’s the type meant to be mixed directly into flour - read the instructions carefully. Dry yeast should be added to the flour along with the bran.
Step 4
Make a well in the flour and pour the warm malt mixture with yeast into it, along with the vegetable oil.
Step 5
Knead the dough into a firm, elastic consistency, gradually adding the remaining flour as needed. You might need more or less flour, so don’t add it all at once - too much flour could make the bread hard and dry. Monitor the dough’s consistency. As soon as it stops sticking to your hands, you don’t need any more flour. Shape the dough into a ball and place it in a bowl.
Step 6
Cover with a towel and let it rise in a warm place for 1-1.5 hours.
Step 7
Punch down the risen dough and shape it into a smooth, semi-round loaf. Place it into a baking tin or on a baking sheet. Brush the top of the loaf with vegetable oil. Let it rise again for another 30 minutes.
Step 8
Using a sharp knife, make lengthwise or crosswise cuts on the top of the loaf. Bake the bread in a preheated oven at 356°F (180°C) for about 45 minutes. This recipe is also suitable for a bread machine.
Step 9
Let the finished wheat malt bread cool on a wire rack. Then slice and serve. Enjoy!