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Canadian Malt Bread
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There’s Irish malt bread, British malt bread and probably several more as well. None of these can match the dense, rich malt bread found in southern Ontario. Canada has its own unique style. It took some trying, but I’m pleased to share with you my original recipe for Canadian Malt Bread that captures the unique taste and texture of this specialty bread in your kitchen. Enjoy! (Especially toasted with some old cheddar, cheese spread or peanut butter )
Ingredients
1/2 C. golden raisins soaked in
1 C. beer
1/8 c. oil
1/8 c. corn syrup/golden syrup or molasses
3 c. whole wheat and white flour combination – 50/50
1 T. cocoa powder (2 T for darker bread colour)
1/2 t. salt
1 t. dry yeast
Instructions
Note: if using a breadmaker to mix/knead, follow those directions for the order of ingredients. If using traditional method, mix dry ingredients together before adding to liquids.
Soak for several hours or overnight:
1/2 C. golden raisins in
1 C. beer
Use a blender on high to puree the soaked raisins into the beer.
Combine:
Beer/raisin liquid
1/8 c. oil
1/8 c. corn syrup/golden syrup or molasses
3 c. whole wheat and white flour combination – 50/50
1 T. cocoa powder (2 T for darker bread colour)
1/2 t. salt
1 t. dry yeast
Mix and knead well, let rise until double. Punch down and shape into two oval loaves. Let rise until double, approx. 1 hour. Bake 350F for 30 minutes. This is a soft bread – allow to cool well before slicing.
Optional for traditional cylinder shape:
Grease and flour a clean coffee tin to bake the bread. *Do not fill more than 1/3 full or it will overflow the top when it bakes.*
This also makes excellent sandwich or dinner rolls.
1 Comment. Leave new
Hi, so pleased to see the Canadian malt bread recipe! I tried it and the result was ok but the dough was very firm. Is that usual? Any insight appreciated.