Malthouse Bread

Recipe by Doves Farm

Makes 1 loaf

Cooking time



220˚C, Fan 200˚C, 425˚F, Gas 7

Summer is finally here, and that means picnic season is upon us! If you’re looking for ideas to impress with a tasty spread, why not make your sandwiches from scratch with a homemade Malthouse Bread!



  • Rub some oil around the inside of 1kg/2lb bread tin.

  • Put the flour, yeast and sugar into a large bowl and blend them together.

  • Pour in the water and stir until everything looks craggy and lumpy, then stir in the salt.

  • Stir in the oil.

  • Using your hands, gather everything together into a doughy mass.

  • Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.

  • Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.

  • Knead the dough for another 100 presses.

  • Shape the dough and put it into the prepared tin.

  • Cover the tin with a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes.

  • Pre-heat the oven.

  • Remove the mixing bowl and bake the loaf for 40–45 minutes.

  • Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked.

  • Leave to cool on a wire rack.

    Minerva Studio
    Author: Minerva Studio

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