UNBELIEVABLY Soft Whole Wheat Malted Milk Bread Recipe

[@saltlake1955]

I'm from the UK but I live in Canada and it seems the British obsession with malty bread hasn't made it to North America, which is a shame. I really miss breads like this and after quite a few mediocre attempts at replicating them, I have to say this is by far the best recipe I've come across. It came out perfectly, first try. Really soft, but robust enough to hold a sandwich together, great flavour. I really want to do a variation with malted wheat flakes, because they seem to be in all my favourite breads from back home, but they're impossible to find in Canada, unfortunately. Thanks for this taste of home! Side note: I have the exact same loaf tin, which is described as a 1lb tin, but this dough is around double that weight. Just an observation because I think every loaf I've tried making in this tin previously was a much smaller amount of dough so maybe that's why it wasn't coming out too well.

[@CulinaryExploration]

Cheers Saltlake, I'm pleased you enjoyed the recipe!

[@dorothyrushforth888]

What can I say……..this loaf has become a firm favourite! I’ve made It several times now and even hubby loves it. Thank you for this one 🥰

[@CulinaryExploration]

Awesome Dorothy, I’m pleased you enjoyed it 👌

[@dorothyrushforth888]

We’ll, I decided to search on KZbin for a malt loaf and I came across yours. I’m quite new to bread making ( about 6 months on and off) and so I decided to make it today. Oh my gosh! That is the best loaf I have made to date. I can’t get over the crispy crust and the softest, fluffiest middle I have ever had. Hubby agreed and said it’s a good job I bought 6 jars of malt syrup 😂 (it was cheaper buying 6 lol). Thank you for sharing this recipe. Now to check out some of your others

[@CulinaryExploration]

Awesome Dorothy! You're got enough barley malt syrup to make plenty of bread lol!

[@dorothyrushforth888]

@@CulinaryExploration lol, I certainly do, Senior moments can be costly 😂. I’ve just been watching your bagel video so that’s tomorrows bake sorted 😊

[@soha198]

The BEST WHOLE WHEAT BREAD, I tried it today, it turned out great, thanks for the recipe ❤️

[@CulinaryExploration]

My pleasure 😊

[@SanjutaInkaew123]

Thank you. Your recipe so soft as I love to. I follow you step by step... lol. Love it. 😍

[@UnaChefenlaCocina]

There is nothing better than making a bread at home and this one that you have made looks really exquisite also the homemade bread lasts much longer tender new friend here on your channel from the UK and thank you very much for sharing 112 breads

[@derekhunt9118]

Was not able to taste the malt in this qty but the bread is probably the best whole-wheat you are ever likely to make yourself. Thanks for the recipe.

[@CulinaryExploration]

Cheers for the feedback, pleased you enjoyed it

[@christophersteward817]

Just as you described, a delicious and malty loaf. My whole meal flour had a high protein content 13.5%. The dough was rather ‘wet’, so the kneading seemed to take longer. I will tweak the amount of milk next time. Baking times, spot on. Yummy 😋.🇬🇧

[@CulinaryExploration]

Top stuff. Yep the flour not have absorbed quite so much milk. Nice and malty eh?

[@aamakonepalieasyfood761]

Today I got my barley malt powder through on line and searched youtube for the bread recipe that calls for malt, found this video. I will try. Hope it will come out well.😊

[@CulinaryExploration]

The barley malt extract is excellent although I have never used the powder, let me know what you think :)

[@aamakonepalieasyfood761]

instagram.com/p/CRtZiOMsMLFTWSr0JD1quuLnPLOLWCbwoDqPSw0/?. Tried came out well😊

[@reginadisaba8120]

Wow, I really like your recipe, I'd like to propose it again here in ITALY. A hug 🇮🇹 😘

[@Simplycomfortfood]

Great job Phillip. I will defiantly buy some malted barley extract.

[@CulinaryExploration]

Good man Blair, let me know how you go

[@MohamedAhmed-ui8mj]

How much SD starter should we use instead of yeast for fermenting (12-18H), please?

[@Linllee1]

Just tried this recipe! The bread turned out to be very soft, just as your video indicated! However, it seems to be a bit salty. Maybe because I used honey instead the barley malt syrup?

[@CulinaryExploration]

Hey there, pleased you enjoyed the recipe. If you find the bread a little salty then reduce the salt content. The honey shouldn't have any influence over that aspect. Let me know how you go!

[@dewynoodle]

Hi. Love that loaf! I really like how you divided the dough in three! I’ll have to steal that technique!☺️ I saw below someone asked about replacing the yeast with SD, but I’d like to ask a similar question; can I simply substitute the poolish (never heard that word before I watched your channel) with SD starter? Thank you.

[@CulinaryExploration]

Cheers! Yes, in theory you can swap out the poolish (preferment) for sourdough starter, especially if your SD starter is 100% hydrated. Obviously the proofing times may well slow down. I haven't tested this one but if you give it a go let me know how you get on :)

[@joaopaulocosta8928]

eu simplesmente amo suas receitas. aqui no brasil nós temos um ingrediente muito legal chamado MELADO DE CANA , que é um xarope de cana de açúcar bem escuro . Não posso esperar por realizar a receita e utilizar o melado no lugar do xarope Barley malt. Obrigado, obrigado , obrigado !

[@CulinaryExploration]

That should work well! Let me know how you get on and Im pleased you are enjoying the channel :)

[@jongoldson3087]

Hi, another great video, thanks. Could you share where you got your dough bowl scraper (not the stainless steel bench scraper). I’m looking for a decent/robust curved scraper so I can easily get all types of dough out the bowl. Thanks!

[@susanweller9174]

Can l use a bread machine for this recipe ( only to the dough stage )

[@kenjohn3571]

maybe it is impolite，but the truth is that watching a such handsome man cooking is an enjoyable thing

[@juliekyle7935]

That looks good 😋

[@Linllee1]

Hi I really like the recipe, will definitely give it a try . Question, do you leave the baking pan on the whole time while baking? Also, can I use whole milk, instead?

[@CulinaryExploration]

Hey there. Whole milk is perfect, that's about 3.5% fat. Do you mean the baking pan covering the bread or the one with the water in the bottom?

[@Linllee1]

@@CulinaryExploration Thanks for responding!! I meant the banking pan covering the bread. Leave the pan on top of the bread the whole time?

[@CulinaryExploration]

@@Linllee1 Yep, I do. But ovens vary. Id leave it on, and if you get towards the end of the bake and the crust doesn't have enough colour then take it off just to let it gain some colour (better than over cooking the crumb). Have play around and see what works best for you. Hope this helps.

[@kelvinhasan2174]

Can i substitute the malt syrup with molasses?

[@CulinaryExploration]

Yep, the flavour profile will be different but there is nothing wrong with that!

[@Simplycomfortfood]

Phillip. I completely forgot that you made this video. I know I sent you the pictures of the multigrain bread I did the other day but I really want to try this malted barley. Can you use the dry malted barley or does it have to be the wet stuff. I found it on Amazon so I want the get some and try your recipe.

[@CulinaryExploration]

Hey Blair, Dropped you a DM on Instagram about this but I'll let you know here too. Ive never tried the dried form , I've only baked with the syrup. I'd probably go with the wet stuff, although that's general instinct not science based! One viewer commented that he couldn't really taste the malt in the quantities I used, let me know how you get on. I found that if I increased the quantity, the malt over powered the loaf a little. I'd be interested to know what you think.

[@Simplycomfortfood]

@@CulinaryExploration I believe I will order both and do a comparison. It using the dry I would imagine you would have to substitute the wet with something, maybe honey.

[@MOOSEDOWNUNDER]

Bloody lovely Philip. Not sure where I would get the malt from in the bush, ill ask the handbrake she will know.

[@CulinaryExploration]

Jeez mate, are you really in the middle of no-where? (You can make it without, or at a pinch use some honey)

[@alisonjane5364]

Have you ever tried adding pureed lentils/beans to a bread mix? Would love to see you try this.

[@CulinaryExploration]

No... Can't say that I have. Have you tried this or seen it somewhere? I've added potatoes. Whats the idea behind the lentils / beans (Interesting)

[@jessemkahn]

I want to hear more about this. Could make for a nicely enriched bread.

[@dobrinfamily8467]

Why do you knead by hand instead of using a mixer? Also, I'd love to see your take on Tangzhong milk bread, maybe with whole grain flour

[@CulinaryExploration]

I enjoy using my hands to make bread. Here sa link to a video I did for Hokkaido milk bread using Tangzhong: kzbin.info/www/bejne/eIO2nGmsod5lorc

[@jameshobbs]

nice1, I'll give it a go tonight

[@CulinaryExploration]

Awesome man, let me know what you think!

[@jameshobbs]

@@CulinaryExploration mine didn't turn out as pretty as yours but the taste is great. thanks for sharing!

[@CulinaryExploration]

@@jameshobbs The taste is the most important! Cheers bud

[@shehnaazskitchen8844]

Superb 😋😋😋😋😋

[@CulinaryExploration]

Cheers buddy

[@bearheart2009]

I love me some Horlicks, so i expect this would be delish if it has that malty taste.

[@CulinaryExploration]

OMG - I haven't seen Horlicks in years (since I moved). Well if you give that a go, let me know!

[@bearheart2009]

@@CulinaryExploration Gosh, I cannot imagine moving to somewhere without Horlicks access. I probably will give it a go. I'll upload pick to insta if I do.

[@CulinaryExploration]

@@bearheart2009 Cheers

[@saraassouad5514]

🤩🤩🤩

[@suzanozsu2886]

🇹🇷 hello

[@munnjean]

How can it be " whole wheat malted milk bread " when half of the flour is white flour ??