so Glen has been busy trying to make some malt bread both bread yes and I
have found a bunch of different recipes from all bread and they fall into two
categories high hydration or what I'm maybe not
high hydration with moderate hydration in terms of how much water or milk you
put in and low hydration which is the one I tried first didn't work out it's
it didn't rise but then you knew even as always put it in as I was mixing it I
said there's there's not enough there's not enough liquid here this is not gonna
work and and it didn't um so the recipe that we did today what's not was I'm
still not gonna say that it was high moderate I'm still not gonna say that it
was high moisture high moisture or high hydration hydration but it was twice as
much as in that loaf it still didn't rise a whole lot no so it is well the
malt bread really doesn't it's a very it's a heavy dense looks good smell so
here's what I did well we'll come back to that okay here's what we did so I
started out with a small saucepan and to that I added brown sugar dry malt
extract
molasses butter
and milk and I put that on the lowest of low low heat you just want to get it to
the point where the butter is almost melted you don't want to boil it you
don't want to heat it to hot just almost melted while that was melting I mixed
together the dry ingredients that's whole wheat flour bread flour a pinch of
salt dry yeast and seedless raisins and I gave that a really good mix then I
took the temperature of the melted milk and butter you don't want this to be
even as high as body temperature and you certainly don't want it to be over a
hundred degrees Fahrenheit this one ended up in the 90s which was pretty
much perfect put it on the stand mixer and slowly poured in the liquid and then
just allowed the dough hook to pull the flour into the liquid until it created a
sticky ball then I turned up the speed to allow that to knead and then I
realized that the little mixer that I've chose to use today just wasn't going to
do it so I pulled it up put it on the counter and kneaded it by hand
now all of my research has indicated that this is not going to end up like a
regular bread dough that is really stretchy and nice and elastic it's
always going to be heavy and dense but once I got to a point where I thought it
was pretty good I cut it in half and then I shaped it into the baking dishes
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and again it's not like a regular bread dough it's not gonna be stretchy and
nice and puffy and light it is heavy and dense and you're really gonna have to
push it into the corners covered it with a little bit of plastic wrap and then I
left it to rise and you only want it to rise about as high as the top of the
baking dish and that took a really long time once it had risen into the oven and
I bake that until it reached him at 195 degrees internal temperature pulled it
out and let it cool and so this is what we ended up with it looks really good
doesn't taste better than that way better than that one it's not super
multi no I'm kind of surprised when I was needing it you could really get the
malt smell um I think you could double up on the malt flavor for my own
personal taste because I really like malt
yeah I like the raisins though mm-hmm this is this toast very comforting yeah
yeah this is this is something that mm-hmm
it's it's more of a dessert it's not a bread it's so that but it's got a very
comforting feeling to it it's halfway to panettone or halfway to yeah really nice
a really nice wish you're gonna make a sandwich with it I don't think is lovely
it would go really well with I think still think it would go really well with
certain cheese's mm-hmm and fruits like you know but I would slice some of this
off and toast it with a little bit of butter and have a great snack after
dinner you would slice ten slices right now I'm probably just you know I would
mm-hmm I would but alas this is not the malt bread I'm looking for so it's gonna
be another version so there will be more yeah I'm looking for a much darker
deeper multi-multi like really mom it kind of when you toast it goes really
well with peanut butter I can't really explain that but I really like peanut
butter on the dark well and I used a light malt extract I just went down to
the brewery and grabbed the our own brewery in the basement and grabbed
the malt extract that I use for growing yeast which is a very light malt extract
maybe a super dark malt extract would give a completely different flavor to
this so we'll have to try that out anyway
it is still really good give it a try