As many of you may have realised by now, I love baking bread. Especially because the smell and taste, unless you live near a really good bakery, is far superior to any supermarket loaf. I’ve been asked numerous times for the recipe to make my Large 3 Malts Sunflower Loaf and so here it is!
Since I have been asked a few times if I’m sponsored by Shipton Mill I will set the record straight. I am not. Their’s is simply THE best bread flour I have ever used. I love that their 3 Malts with Sunflower blend gives the loaf a chewy, nutty, malt flavour, without the heaviness of 100% wholemeal Flour.
That said my triple proved Wholemeal Cob Loaf is delicious and the lightest wholemeal loaf I have come across.
Having made this Large 3 Malts Sunflower Loaf a good number of times now, it is consistently good. A perfect everyday loaf for toast, sandwiches and buttered with soup.
Recipe: Makes one Large 3 Malts Sunflower Loaf
Note: A large plain white loaf can also be made using this recipe. Substitute an equal quantity of Strong White Bread Flour and follow the recipe and method as given.
750g 3 Malts with Sunflower Flour from – Shipton Mill
530mls Tepid Water
12g Fast Action Dried Yeast
1.5tsp Runny Honey
40g Softened Unsalted Butter
10g Sea Salt – I use Maldon
Method: You will need a large 4lb loaf tin that’s been buttered for this recipe.
- Place the water, honey and yeast into the bowl of a stand mixer with a dough hook attached.
- Add the 3 Malts flour on top of the wet mixture in the bowl.
- Next add the salt and butter – broken into small pieces.
- Lower the dough hook and mix on low speed for ten minutes. The dough should be stretchy and coming clean away from the sides of the bowl.
- Lift up the dough hook and scrape any dough off, using your fingers, into the bowl.
- Remove the dough hook and cover the bowl with a clean tea towel.
- Leave the dough to prove in a draught free place until it is doubled in size.
- Lightly dust the worktop with flour.
- Once the dough has doubled in size, using a clean, flour dusted hand, tip the dough on to the work top, easing it out of the bowl with your hand.
- Flatten the dough slightly and fold the bottom third up and the just over the top third down. Rotate 90 degrees and repeat.
- Turn the dough over and tuck any edges underneath so that you have an oval shaped piece of dough.
- Place the shaped dough into the buttered bread tin and cover with a clean tea towel.
- Place the covered dough in a warm, draught free place until doubled or tripled in size. As this loaf starts to rise above the tin put the oven on to preheat at 230C/210C fan, gas mark 8.
- Once the loaf has risen well and is above the edge of the pan place in the centre of the hot oven and bake for 30 minutes.
- You can check your loaf at 25 minutes. It is baked when it is golden brown and sounds hollow when rapped on the base with your knuckle.
- For a deeper, darker crust, bake for 10 minutes longer than the suggested time.
- Once baked to your liking remove the bread tin from the oven and immediately turn the loaf out on to a cooling rack, or trivet.
You simply cannot get the smell of freshly baked bread at home, well, without freshly baking it yourself!
This time of year, summer, I cover the loaf with a net food tent to keep flies and bugs off.
Allow the bread to cool completely before slicing. Not only will the bread slice better, it is also said to be better for digestion.
I had a delicious slice of this bread toasted, with jam, for breakfast this morning. Sitting in the garden, cup of coffee in hand, watching the bees and butterflies.
Note: For a smaller loaf use the weights and timings for the Lighter Wholemeal Loaf.
Homemade bread made easy using a stand mixer. You can, by all means make this loaf by hand.
If you have enjoyed the recipe for this Large 3 Malts Sunflower Loaf here are some others you may enjoy too:
I really love the process of making bread. If you look at the ingredient list on any standard, plastic wrapped loaf and compare it to mine, prepare yourself for a shock!
Once you get into the habit of making your own bread and on occaision make 2 loaves, so that you have one for the freezer, it is really hard to go back to supermarket bread. Because even most supermarket bakery’s use flour stabilisers and improvers, as they use lower quality flour. Any loaf of bread I make always works out cheaper than it’s bought supermarket counterpart. The difference being that I know exactly what goes into my loaves.
Bread making isn’t as scary as it seems. Take a look through the bread recipes on this site? I hope you will be inspired to bake your own loaf.