Irish malted bread

• strong brown bread flour↗270g g

  plus extra for dusting

• malted bread flour↗40g g
• fast-action dried yeast↗4g g
• malt extract55g g
• olive oil↗two-thirds of a tbsp

  two-thirds of a tbsp, plus extra for the tin

Step-by-step instructions

1. 1

   Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.

2. 2

   Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.

3. 3

   Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.

4. 4

   Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.

5. 5

   Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.