Baking No-Knead Malted Bread from a War Era Vintage UK Cookbook

wholemeal flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds nutrition while all-purpose flour is more economical.

malted barley flour

🥗Healthier: barley flour

💰Cheaper: regular flour

Barley flour retains some malt flavor with lower cost.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower glycemic while corn syrup is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Combine wholemeal flour, malted barley flour, and salt in a large bowl.

Dissolve yeast in warm water and let sit until frothy, about 5 minutes.

Mix honey and melted butter into the yeast mixture.

Add the yeast mixture to the flour mixture and stir until combined.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise until doubled, about 1 hour.

Preheat the oven to 200°C (400°F).

Shape the risen dough into a loaf and place in a greased loaf tin.

Let the dough rise again for 30 minutes, covered with a cloth.

Brush the top with milk and sprinkle with oats and seeds.

Bake in the preheated oven for 25-30 minutes until golden brown.

Remove from the tin and cool on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens