My wife’s Aunt Jean has provided us with many great recipes over the years and her malt bread recipe has quickly become one of our favorites. Many of you are probably asking yourselves “what is malt bread”? That’s exactly our point! My wife’s family is from Ontario, Canada where malt bread is more commonly found. On visits back home a few loaves of Dempster’s malt bread were among some of the items that they would always bring home. That and a few boxes of Smarties candy! Both were always a real treat. A loaf of Aunt Jean’s malt bread is the closest thing we have to a loaf of Dempster’s malt bread from Canada and we love it. We think you will too.
What Is Malt Bread?
Although more common in some parts of Canada, here in the US malt bread is virtually impossible to find. This moist, dense bread’s origins are from the United Kingdom. It has a hint of sweetness and a slightly chewy texture. It’s frequently served toasted with butter on it. Our favorite way to eat it is toasted with a little peanut butter or honey.
Thanks to the craft beer revolution in the US, the malt extract required for this recipe is readily available everywhere. Any local homebrew shop should be able to help you out. If not, you can order some and have it delivered right to your door. If you want to go the delivery route, here is a link for liquid “dark malt extract” that is perfect for this malt bread recipe from Amazon (see affiliate product disclaimer at the end). I have used and had good luck with Amazon’s brewing products. The other reason I suggest them over my local brew shops are is I am sure they will have shipping options for readers outside of the US. Give this recipe a try. We think you and your family will love it!
One of the last steps in the preparation of the malt break is to brush the top of the loaves with a sugar/milk mixture 10 minutes before it finishes baking. As you can see from the above photo you do not want to skip this step. It gives the crust a slightly sweet taste and a nice rich, dark color. Give it a try, you’ll love it.
- 1 Tbsp sugar
- 3 Cup warm water
- 3 Tbsp dried yeast
- 1/3 Cup cup molasses
- 2/3 Cup dark liquid malt (NOT hop flavored)
- 2 Tbsp Dark Cocoa Power
- 1/3 Cup oil
- 1 egg
- 2 Tsp salt
- 7-10 Cups bread flour
- Dissolve sugar in 1 cup warm water. Add yeast -stir-leave to soften for 10 minutes.
In a large bowl, mix 2 C warm water and remaining ingredients (except flour). When yeast is ready, add to ingredients n bowl. Stir well.
Beat in 4 C flour till well mixed. Gradually add 4 to 6 more C flour to get the right consistency. (not too sticky, pulling away from KitchenAid bowl).
- Place dough on the counter and knead well-about 5 minutes, adding more flour slowly as necessary until dough is not sticky but not too stiff.
Form into a ball – place in a greased bowl – large enough to allow for doubling in bulk. Cover lightly with a tea towel and let dough double in size (could take up to an 1 to 1-1/2 hours at room temperature).
Punch down, shape into a ball – cut into 4 pieces, shape into loaves and put in greased bread pans. Cover and let rise double (about an hour) .
- Bake 350 degrees in preheated oven about 50 minutes till brown.
Remove tins from oven 10 minutes before baking is complete. Brush tops with sugar & milk mixture (1/3 cup warm milk and 1 heaping teaspoon sugar) Return to oven for 10 minutes. This darkens the surface and gives it a nice glossy look.
If you have any comments or questions, you can leave them in the comments section below or you can email us at [email protected]. FYI, we do not collect or share email addresses. We will only use them to reply to your comments or provide answers to your questions. We are also required to let you know that some of our links are “affiliate links”. This means if you click on a link and make a purchase, we could make a small commission, at no extra cost to you. This helps offset the cost of maintaining our website. So, if you like what you’ve seen, please be sure to give us a “Like” and “Share” on Facebook and Instagram too. Thank you for reading and good luck with all your home projects!
Thank you for letting me know! I have updated the link. Sorry for any inconvenience! I hope you enjoy the recipe.
The link to the Amazon listing has expired. Do you think you could update it?
My wife was recently over near Toronto and brought a couple loaves of Dempsters home. I just checked the ingredients and you are 100% correct! It has “soluble raisin syrup” in it. We had never noticed it before. We always worked with the recipe from my wife’s aunt. A little raisin syrup/puree certainly may be worth a try! Thank you for sharing.
So happy to have found a malt bread recipe. I noticed that this recipe does not have raisins in it like the Dempsters recipe. This makes me wonder if it will be missing the sweet chewiness that I love. Dempsters must have a raisin puree or syrup because you dont see the actual raisins in the bread. Has anyone tried adding raisins or know if there’s such a thing as raisin syrup or puree that is sold? Looking forward to trying this recipe either way 🙂 Thanks for sharing.
The brand doesn’t matter. Just make sure it is dark, unhopped malt syrup and you should be good.
is there a particular brand of liquid malt to use. I would love to try and make this myself because when my grandkids come for a visit this is what they ask for
We’re glad you like it! It’s one of our favorites too!
Hello again FARWELLBEAR
I posted to you several times back in 2022 about your malt bread recipe and I have been making it every 6-8 wks. since then. It gives me 4 generous loaves that my husband and I reminisce about Dempsters malt bread back in the day, which is how we like it best, whenever we make toast
I tweaked the malt amount to 3/4 c. but left the molasses amount the same @ 1/3 c. The taste is terrific.
I gave up using the ribbed swedish bread pans; loaves too small and just too finnicky. Just use 4 regular bread pans now
Thanks for sharing a well loved recipe from my childhood home in Canada.
Debby
We’re so glad you enjoy it!
I grew up on Dempster’s Malt Bread in Ontario but can’t get it now that I live in Western Canada. I made this recipe and I like it more than Dempster’s because it is not as sweet. Thank You!
I think your husband is a clever man! After all, he’ll probably have to help you out by sampling the finished product. 😉 We use Hersey’s, Special Dark, “dutched” cocoa powder. Let us know how it turns out.
So excited to try this recipe! My husband gave me the liquid malt extract for Christmas LOL! Quick question: what “dark cocoa powder “ do you use?
It’s one of our favorites too! I have never tried this before, but if I did, I would put it in the fridge after forming it into the ball for the first rising. My thought is it would still rise overnight in the fridge. In the morning punch it down and form it into loaves and let rise, per the recipe. It may take longer than an hour for the dough to rise because of being cold. If you give it a try, please share how it turns out. Good luck.
On my third try with the recipe. This has become a family favourite. Can I prepare this dough the night before?
Good luck! Wooden spoons and hands have been making wonderful bread for years. I bet yours will turn out great. Let us know how you like the recipe.
What a great site can’t wait to make it, but I’ve still got to go on Amazon yet. I don’t have a bread maker or a kitchen aid mixer I have bowls a wooden spoon and my hands so going to be old fashioned on this!! I make bread a lot and malt bread is one I’ve lived for years but never made-living in Ontario -wish me luck!!
Thank you!
Very nice blog post. I definitely love this website. Continue the good work!
We are so glad you liked the recipe and happy that it brought back some good memories!
My mother used a lot of malt when I was growing up. Reconnecting to that last year I purchased both LME and DME. Malt is SO good. Looking for a bread recipe, I made yours this afternoon…offset by homemade chicken soup (yes one of our chickens). This bread is out of this world terrific! Aunt Jean knows her stuff!!! Thanks for posting it.
After it rises the first time you don’t roll it, you just knead it lightly. Then separate it into 4 equal pieces, shape them into loaves, and place them into greased pans. Cover them and let them rise until roughly double in size (about an hour) and then bake them. I hope that clarifies things for you.
Do you roll the dough out and shape as a regular loaf, or do you just shape a rectangle and put in the pan thnx
That dense texture is what I really enjoy!
Sorry but pictures links didn’t work. I can view but my husband kept getting error message. I’ll try and see if I can figure out another way to have them viewable. Just an add on, it definitely needs more malt. Tasted after cooled and then toasted. Shape is perfect after trimming the mutancy and texture – dense as I remember.
I’m glad it worked. Thanks for sharing!
Hello FARWELLBEAR.
The first experiment with the ribbed pans and malt bread recipe was a success, I would say. Thanks to person who commented about using LARGE bowl to mix warm water, sugar and yeast – sure glad I read this before beginning.
I wasn’t able to get the glossy, dark sheen using the milk and sugar due to the enclosed bread within the clasped pans. ( Photos of Mutant malt bread, the pans clasped together and the final trimmed results.
I was very pleased and will just tweak it a bit.
https://photos.google.com/photo/AF1QipMsQV-YsL1AUBm7MC4bC-11xBznz19tQmP9ap-j
https://photos.google.com/photo/AF1QipO_A3Acgdt2VIFmKG0onbJHEqWJEXPEGUVHhhGc
https://photos.google.com/photo/AF1QipODTZPNmov4m7Bky1wdMM3nUZGjhSwSQZ16qxUZ
We’re glad you like it. We’ve always said recipes are a good starting place, then tweak them to make them your own. Enjoy!
Finally made the “RECIPE”. It came out great. Love Malt Bread. Only thing is next time I think I’m going to increase the malt and cut back the molasses on the next one to get more malt flavor into it. Thanks so much for this my wife loves it as I do. Even my 10 year old gave it a thumbs up.
Awesome, thanks for the update. We are making preparations to try a round loaf in the near future. Can’t wait to see how they turn out.
Well, I have everything for my first attempt at the malt bread recipe.
Interesting side note. I believe I found the source that Karen was referring to about the Rehrucken pans. There was an actual pan that had a clip closure, that was made by Mermaid – UK company ( no longer making these pans) so if you find one and want a genuine malt bread shape, guard the pan with your life. Or try the improvised pans
I have 4 of the Rehrucken pans and with metal binder clips will get 2 round malt bread shaped loaves. Apparently, these English pans had a little peak hole so that you could look to see how full the pan was. From what I have read you do fill top and bottom and clip together ( I’m inclined to not go overboard with the filling) on my first go and will use regular 9 x 5 pan for excess and see how it all turns out.
Will keep you posted.
Debby, I’m hoping Karen sees your comment and replies because I do not have a good answer. I am actually interested enough I reached out to her and asked her that question. I will definitely share any response I receive from her. In the meantime, please do let us know how your bread turns out.
Hi Karen, how did your bread turn out in the rehrucken pans? Another reader, and I, are wondering how full you filled the pans before clipping them together. Any other baking tips using the pans would be nice. Thanks.
Hi farwellbear. Oh how I remember Dempsters Malt bread. I’ve ordered the dark LME as well as the fox run almond cake pans to hopefully get that true malt bread shape. Here’s hoping! I ordered pans on basis of Karen R commenting that she used binder clips to hold a top and bottom together. I have, I’m sure, a very stupid question – but if you can’t benefit from other baker’s experience, successes and failures, why bother. Do I fill the top AND bottom pans then clip together and bake? I have visions of mutant malt bread oozing out of the pans. Karen, hope you can also help with this, as well? I’ll let you know how it turns out once all equipment and ingredients arrive. Thanks
It is a dark, liquid (syrup-like), malt that is used in beer brewing. It is commonly referred to as “liquid malt extract” (LME). I’m sure it is made from malted barley grain. It can come with other ingredients in it, such as other types of grains or hops, but you do not want to use that for this recipe. You want just the plain “dark malt extract”. We have tried using powdered, dry malt extract (DME) and did not have very good success. The LME can be found at beer brewing shops or even on Amazon. I hope this helps.
Hi. I AM in Ontario Canada and Dempsters malt bread is next to impossible to find now! Can you provide details about the malt you are using. Is barley liquid malt an option? The malt you recommend seems to be a mixture of ingredients? Are granules an option ? Thank you.
Ewa
We tried it before and didn’t get the best results. The bread’s texture was much drier. We recommend sticking with the liquid malt.
CAN YOU SUBSTITUTE POWDERED DARK LIQUID MALT (or is that what is in the recipe),
Signed: Novice Baker
I found a neat website that can convert any recipe to metric (or vice-versa). I hope this helps. Just copy and paste this link into your web browser and give it a try.
https://bakingcalculators.com/convertrecipe/Default.aspx
Hello, can you provide the measurements in metric (g)? That would be helpful!
Thank you!
Deborah
Awesome, thanks for sharing. We’ve heard of it, but have never used it. Hopefully, that makes all the difference.
I figured out the problem. I used blackstrap molasses instead of regular light molasses. Blackstrap molasses is what is left after the third extraction of sugar from sugar cane. Yay!
All ingredients are fresh. Malt does not have hops. Cocoa powder is Dutch processed. Maybe I had a bad batch of those 3 ingredients.
I will try the recipe again in a month or so.
Thank you.
Andrea
We have never experienced the bitterness you’ve mentioned. My first thought is hopefully the malt extract you have DOES NOT contain hops. That would definitely do it. Other than that maybe the freshness or amounts of the malt or other ingredients used. FYI, once the malt extract is opened it should be refrigerated. It should last for 6 months to a year. Hopefully, it was something simple like that.
This is a great recipe! I used a KitchenAid 7 quart stand mixer to mix the dough. I made 5 loaves using regular baking tins.
The bread has the perfect crust and crumb! It is exactly like Demster’s, but I find that it tastes very bitter. I have no idea why.
When we were kids we toasted it and then we would slather butter and strawberry freezer jam on it before gobbling it up.
My husband loves it!
Any ideas on why it tastes bitter?
Thanks for the recipe!
We’re glad you like it! And thanks for sharing your bread machine version. I’m sure someone will use it.
This bread is delicious and easy to make. I cut all the ingredients by 1/3, omitted the egg by accident but I don’t think it affected the end result. I used my bread machine and set it to the dough cycle, then in a 9 X 5 loaf pan for second rise. It doubled in size within 20-30 minutes, baked at 300 for 40 minutes and it turned out perfect. Next time, I will add more malt extract and molasses as I prefer a stronger flavor. Delicious, this is definitely a keeper, thanks for sharing, my family loves malt bread and can’t buy it here in the states.
Sure, give it a try. I’ve heard many chefs say recipes are a good starting point. Don’t be afraid to tweak them and make them your own. Let us know how it turns out.
I made my first batch yesterday and it will not be my last. I remember Dempster’s being denser and more molasses flavor. Could I safely increase the molasses to about 4 oz. for a batch? That’s about a 50% addition. (1/3 cup = 2.666oz. + 1.33oz. = 3.99oz.).
Those are great tips! Thanks for sharing!
I made The malt bread and it was wonderful I made it in the bread machine what I had to do was I put it on dough and then gradually added the flour because it was sticking to the sides of the pot I added
an extra two or three tablespoons of flour around the edges. I cut the recipe in half as I have a 3 lb bread machine maker that’s the only thing I did different and it turned out wonderful so if you are using a bread machine I suggest adding flour. gradually on the dough cycle
Try looking for a beer home brewing supply shop in your area. They should be able to help. The link I provided was from Amazon in the United States. That could be the issue. (?) If you are outside of the US, just try searching for “dark liquid malt extract” at Amazon and see what is available. I hope that helps.
I looked at the prices that you suggested to buy malt and for a $10 container it would cost $100 shipping was over $66. I’m wondering if you have another suggestion
I really don’t have a good answer to your question. However, I would think to maintain the same sweetness in a recipe you may need to use a little more dry malt extract. Malt extract contains several other ingredients as well. Malt extract is the source of sugar that yeast feeds on to create alcohol and CO2 (among other things) in homebrewing. If the sugar in your rye bread recipe is used as the source of sugar for the yeast to rise the bread, it may be enough. I can only suggest trying it and doing a little experimenting. I hope that helps. Good luck and let us know how it turns out.
Can you give me an idea as to use dry malto instead of liquid? My rye bread recipe calls for 2 tablespoons of sugar. I have been using 1 tablespoon of sugar and I of liquid malto. I would like to eliminate the sugar and use dry malto entirely. Is 2 tablespoons of dry malto the correct amount?
Thanx!
Thanks so much for this wonderful recipe! My first batch, but obviously not my last batch!!! turned out wonderfully! Have already shared with others!
It’s a firm enough bread you can take it out right away, without worries of it falling apart, and let it cool on a rack. We often let it cool for 10 minutes in the pan and then take it out to finish cooling on a rack. It makes it a little easier to handle too.
First timer! Do you take the bread out of the pans once they are baked or let them sit for awhile? Thanks
I hope you and your son enjoy it as much as we do!
I live in northern ontario and miss the malt bread my gramma bought at a and p. round brown bread. I am going to make this and delight my adult son who also loved it. but must find a close site to order the malt from. and will freeze it in useable measurements.
I know what you mean! Certain foods and meals bring back great memories for me as well. I hope you enjoy the malt bread recipe!
I am inspired by this recipe (memories of my late mother who bought Dempsters regularly throughout my childhood in Ontario) and have ordered the malt and molasses from well.ca and 2x fox run rehrucken pans from Amazon – as I read a suggestion in another “milk bread” recipe to clip them together with binder clips to get the Dempsters Malt Bread shape. Can’t wait!
We have a gas stove and I’m sure oven temperatures will vary. Thanks for sharing your efforts, I’m sure it will help many trying the recipe. Your last batch of bread looks delicious! I can almost smell it. I think it’s time for a batch here as well. Thanks again!
I made my 3rd set of loaves of this recipe yesterday, and it came out great! It was a bit of a learning process, but that’s half the fun of baking!
The first two loaves I made a few weeks ago were overcooked (maybe my oven is too hot, or I did something wrong, I dunno…). They weren’t black-burned, but very dark and quite hard on the outside. I cut away the crust and the inside was still good, so it was not a big loss. Here’s a photo showing the edge, which was almost crouton-hard. Once in past that part though, the inside was nice.
https://i.imgur.com/4iSAXXe.jpg
The next two loaves I made (on that same day, from the remaining half of the dough) were cooked at 300’f for 40 minutes instead of 350’f for 50 minutes. They came out much nicer on the outside and still good on the inside. You can see in this photo how it hasn’t got the thicker crust like my first attempt.
https://i.imgur.com/QTHFQOc.jpg
Yesterday I made a new batch, but reduced the recipe to about 1/3 of the original size, and used some new smaller silicone bread pans instead of the full-size metal ones I usually use. I also increased the molasses and malt by about 10%, because my mom (who I make it for) prefers a stronger taste. I baked it at the full 350’f for about 45 minutes, but this time I also put another flat baking sheet on the shelf underneath to take some of the heat intensity away from the oven elements. These two loaves came out wonderfully, and my mom commented on how nice they tasted.
https://i.imgur.com/e1siu9Q.jpg
Thanks for the great recipe!
We tried it before and didn’t get the best results. The bread’s texture was much drier. We recommend sticking with the liquid malt. We found the dark liquid malt on Amazon and provided a link in the article. If you are outside of the US, maybe that link does not work. I’m not exactly sure how that works. If you have issues with the link, try searching the internet.
Many areas have local brewing supply shops or there are many online brewing supplies stores. Good luck!
Can I substitute powdered malt for baking since I cannot find the liquid? And if so, same amount?
Thank you for sharing your insight and tips!
So making the recipe a second time, I have another wee note.
I let my dough rise in my 6 quart KitchenAid bowl when I first made the recipe. It rose enough to literally go up and out of the large bowl (like it mushroomed). This isn’t a bad thing (other than it was messy), but for my second attempt, I split the dough into 2/3 (KitchenAid bowl) and 1/3 (another large glass mixing bowl). This solved the overflow problem.
Once risen, I punched the dough down all together, then cut into 4 to rise in my bread pans. Again, this made 4 full bread sized loaves, not the little tubed Dempster’s Malt Bread size.
There are “bread” pans in the same format as the Dempster’s round bottom. Amazon (both Canada and the US) has them – look for Fox Run 44515 Rehrucken/Almond Cake Loaf Pan, Carbon Steel, Non-Stick. Only drawback is that instead of 4 loaves, you’ll have about 6.
I share my loaves with 2 of my neighbours, eat one and freeze the other. Great gifts, though!
Thank you for your helpful comments.
So I made this today…and it was DELICIOUS!!! Lovely colour, beautiful texture.
A few notes:
Use a very large bowl for the 1 cup warm water, sugar and 3 tbsp of yeast. I used a 2-cup measuring cup and it frothed over.
This recipe makes 4 full sized loaves, not the Dempsters Malt Bread size. I baked mine in bread pans.
I used 9 cups of flour.
My KitchenAid Professional 600 handled it all just fine.
🙂
Sharon,
We had a bread machine several years ago, but we no longer have it or we would try experimenting. My wife (the real cook in the family) suggests trying a third or quarter of a batch. That should give you a better feel on how it will turn out and help reduce the chance of an over-flow. If you give it a try, please consider sharing your results. I’ll bet you’re not the only one thinking of giving a bread machine a try. Thanks for the question and good luck.
Hi there,
Could you possibly tell me how to make this in a bread machine? I have one that makes a two pound loaf. I am thinking that if a halved the ingredients it would work but what scares me is I would be using one and a half tablespoons of yeast. I’ve never made a loaf in the machine that took over two teaspoons. I’m scared of a big over flow mess.
Thank you,
Sharron
We’re so glad you like it!
Thank you for this wonderful recipe. My husband was born in Ireland and his Gran used to bring Malt bread when she visited.
I have made this recipe twice in the last week. Second batch just out of the oven. Love it.
Found the malt extract on Amazon -delivered to the door. I have used coffee cans to make it but and hoping to find smaller cans maybe Apple juice for round sandwiches.
Hi Barbara, I am not familiar with a “granular” form of malt, so this makes it a little tough for us to weigh in on your question. I have used a powered form of malt extract in beer brewing, but would be a little concerned about the moisture and texture of the bread using it as a direct replacement. Liquid malt extract is about the consistency of molasses, which helps with that dense, moistness of the bread. If you try the granules, maybe reconstitute them with a small amount water and then add a little oil to help with the moistness. The reason we say this is that our Aunt Jean’s initial recipe used the dry malt extract (DME) in it and it was not as moist as her later attempts using the liquid malt extract. FYI, we’ve had a 3-pound container of liquid malt extract in our fridge for well over 6 months (probably closer to a year) and it’s still fine. No matter what you try we would love to hear how it turns out.
Hi Farewellbear I am originally from Ontario and do remember the malt bread and am anxious to try your recipe. The malt extract is available but in large quantity and I have been given a small amount of malt granules which needs to be reconstituted with water (or another liquid). The proportions not given or, like some breads that include the yeast with the dry ingredients , could the malt granules be done same but then increase the other given moisture content?? I await you response. Thank you.
I did a Google search and A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. So the 7-10 cups of flour would weight 840 – 1200 grams. And that is a 250ml cup (121 grams per Google). I hope this helps and I hope you enjoy malt bread. Let us know how it turns out.
Do you have the weight of the flour please as I use the metric system. If not, are they 250ml cups. Thanks as I love malt bread.
My wife has double-checked the yeast amount and the original recipe does call for 3 level tablespoons of yeast. The good news (for me) is she is making a batch of malt bread this morning to help diagnose any potential issue. :p The only change to the recipe she would recommend is to increase the flour required to 7-10 cups. She always uses her KitchenAid mixer for making her dough! She starts with 6 cups of flour and keeps adding until it just starts pulling away from the bowl, then puts it in the bowl for rising. In light of your comments, she was a little more diligent in keeping track of the flour she added and it was considerably more than she anticipated. The key is the consistency of the dough (pulling away from the bowl) and it sounds like you nailed it!
As for the yeast smell and taste, we are truly at a loss. We’ve never experienced what we would call excessive yeast smell or taste. She always uses active dry yeast and we do have very active rising. When the dough doubles in size she punches it down, splits it up into the bread pans, and lets it rise before baking.
Extended rising times can increase the yeast cell count. With my homebrewing experience, and by doing a little reading, I know yeast can double in cell count in as little as an hour to an hour and a half. My only thought would be to let the “doubling in size” be the guide to readying it for the bread pans. If you reduce the amount of yeast, it will more than likely take longer for the dough to double in size.
OK, an update to my previous post, the 10.5-cup report. The in-pan rise was again VERY fast, about 15 minutes. I got three loaves The pans went into the oven with low hopes. However they didn’t collapse, they actually rose a bit more and then baked up nicely. The loaves are still warm but likely to remain pretty soft. The crumb is surprisingly uniform (no big bubbles due to the extra rise I gave it) and soft but holds together OK. The issue though is taste – very very yeasty. I’ll check back to see if anything changes in your recipe above. Thanks again for publishing it.
Thanks for posting this, but while my loaves are just starting their bread-pan rise I’m pretty sure disaster is looming. After 10.5 cups of a quality hard bread flour the dough was still quite sticky, but neither I or my Kitchenaid mixer wanted to add more. The dough got LOTS of kneading as the final 3 1/2 cups were added gradually. The dough doubled in volume in 1/2 hour or less so I punched it down and let it rise again, about 20 minutes to doubling. It smells very yeasty – should it really be three TABLESPOONS of yeast? Three TEASPOONS to seven cups of flour would be a normal ratio, wouldn’t it? Anyway I really hope I can get this turning out – the Dempsters malt bread is getting very hard to find now, but it’s awesome. Thanks again.
That’s what my Grandmother always used too! Now I use them to make her Hobo Bread. I always feel close to her when I use them!
It sounds like a wonderful memory!
When I was a child I remember malt bread being baked in a large coffee can. It left ridges that we’re used as guides for slicing. Does anyone else have this memory.
That’s awesome, we’re so glad you like it! Eggs help with the dough rising and the texture of the bread, so leaving them out may not be a good thing to do. However, there are several vegan egg substitutes/replacements available. I did a quick internet search on “vegan egg substitute for baking” and came up with several options you may be able to try. Unfortunately, I don’t have any experience using any of these. Good luck and I’d love to hear how it turns out.
My bread turned out great. I have already made a second batch and am sharing with family.
I would like to make some for some vegan friends. What do you think would happen if I omitted the egg?
Liquid malt extract (LME) does have a shelf life of just a few months after it is opened, but if refrigerated, it should last 6 to 12 months. I have read it can be frozen and it will last almost indefinitely. I hope you enjoy the malt bread, then the long term storage of the LME might not be an issue :-).
I cannot comment on the recipe yet as my dough is still rising.
I double checked my ingredients and found I did need quite a bit more flour as you said I might.
My question is how do I store the dark malt as obviously I did not use all of it. There are no directions or expiry on the package.
No, there is no specific brand. Just make sure it is a “dark” liquid malt and it does not have any “hop flavoring” in it. It can be purchased at any beer homebrew supply shop. If you do not have one in your area, you can buy it online. There is a link in the article for a dark liquid malt extract from Amazon (https://amzn.to/2RrKqig). You can buy it from any online homebrew shop you wish. Full disclosure, I am an Amazon affiliate. If you click on the link and make a purchase I could make a small commission, which I use to support the blog.
Is there a specific brand of liquid dark malt that you would recommend and where can I buy it
My apologies, this recipe makes 4 good-sized, regular loaves of bread. Our aunt always made the small loaves, so she could give them away as gifts. I inadvertently left the dimensions for the small pans in the recipe card. I have removed them now. Thank you for bringing this to my attention!
Do you have an alternate if i wanted to use a regular bread pan how long in the oven and if I should half the recipe?
This recipe makes 5 regular loaves. You would probably want to cut it at least in half.
Would this recipe fit into a 2 pound bread machine?