Many of you may have realised by now, that I love baking bread. Especially as the smell and taste, is far superior to any supermarket loaf. Also, no unnecessary additives are added to home baked breads. Finally, having been asked numerous times for the recipe to make my Large 3 Malts Sunflower Loaf here it is! A tasty, family sized loaf of bread that’s ideal for sandwiches and toast.
Since I have been asked a few times if I’m sponsored by Shipton Mill I will set the record straight, I am not. Yet their’s is simply THE best bread flour I have ever used. And I adore that their 3 Malts with Sunflower flour blend gives the loaf a chewy, nutty, malt flavour, without the heaviness of 100% wholemeal Flour.
Likewise, this Seeded Cob Loaf is also a tasty, semi wholemeal bread, that’s easy to make and bake and highly recommended.
Since I’ve baked this Large 3 Malts Sunflower Loaf a number of times now, I’ve found it to be consistently good. Resulting in a fantastic, family sized bread, that slices well and tastes great toasted, made into sandwiches, or buttered and served 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 – Alternately use a malted bread flour mix and add 3tbsp of sunflower seeds.
530mls Tepid Water
12g Fast Action Dried Yeast – I use Allinson Easy Bake Yeast
1.5tsp Runny Honey – alternatively use either the equivalent of Maple Syrup, or sugar for a Vegan loaf
40g Softened Unsalted Butter – alternately use 2tbsp Rapeseed Oil (Canola Oil)
10g Sea Salt – I use Maldon
You will need a large 4lb loaf tin that’s been buttered for this recipe.
Making, Shaping And Proving The Malted Dough
- First of all, 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.
- As soon a 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, 450F.
Making The Large 3 Malts Sunflower Loaf
- As soon as 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 golden brown and sounds hollow when rapped on the base with your knuckle.
- For a deeper, darker crust, tip the loaf out of the tin and bake for a further 10 minutes directly on the oven shelf.
- Once baked to your liking, remove the bread from the oven and place on to a cooling rack.
You simply cannot get the smell of freshly baked bread at home, well, without freshly baking it yourself!
During the summer, I cover the loaf with a net food tent to keep flies and bugs off.
Finally, leave 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 and relaxing in our garden, cup of coffee in hand, watching the bees and butterflies, while munching away!
Note: For a smaller loaf use the weights and timings for the Lighter Wholemeal Loaf.
Homemade bread is so easy using a stand mixer. Alternatively, you can by always 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:
Importantly, the process of making bread, for me, is really enjoyable and fun. Also, if you look at the ingredient list on any standard, plastic wrapped loaf and compare it to mine, prepare yourself for a shock!
As you begin to routinely make your own bread, it will become easier to double the recipe and make two loaves. Resulting in an extra loaf for the freezer and lessening the need to buy a loaf from the supermarket. Most importantly, the nutritional quantity and flavour homemade bread is far superior and less expensive than it’s supermarket counterpart.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie xx
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