January 13, 2016

Malt bread with almonds and cranberry

This recipe on malt bread with almonds and cranberry I have from the baking event "Rent mel i posen", where the owner of Bønnen & Herligheden shared this recipe with us.

The malt flour, which I used for my own version is much lighter in colour compared to the malt flour, which we at this baking event. So another time I will increase the amount of malt flour from 10 g to 20-30 g to get a more dark colour a la rye bread.

The use of whole almonds and cranberries gives a nice structure/look in the final bread. This bread is excellent for tapas or cheese.

Malt bread with almonds and cranberry a la Bønnen & Herligheden: - 1 bread

  • 400 g water
  • 10 g yeast
  • 350 g wheat flour
  • 130 ølands flour - I used whole grain version
  • 1 tablespoon olive oil
  • 15 g acacia honey
  • 10 g malt flour
  • 20 g almonds
  • 30 g dried cranberries
  1. Stir yeast and water together in the mixing bowl.
  2. Add in salt, honey and flours into the mixing bowl.
  3. Knead the dough on stand alone mixer at speed 2 for 9 minutes.
  4. Add in the almonds and cranberries and knead for another 1 minute.
  5. Raise the dough cold in the refrigerator for 12 hours.
  6. Heat up the oven to 210'C (not fan).
  7. Place the dough on a baking tray covered with baking paper.
  8. Bake the bread at 210'C for approx. 40-50 minutes.
  9. Cold down the bread, before slicing it.

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