Light Whole-Wheat Malt Bread
Makes one 1-1/2 lb loaf (0.75 kg). Gram weights are given for those that prefer to weigh ingredients. Instructions are included for bread machine or manual loaf.
1/2 cup Lukewarm Water (120 g)
1/3 cup Buttermilk or Plain Yogurt (80 g)
1 Egg, beaten (50 g )
1-1/4 tsp Table Salt (7.5 g)
2 Tbsp Malt Powder (Nestles-Carnation Original Malt powder or Ovaltine Classic Malt powder - do not use chocolate flavor) (26 g)
2 Tbsp Powdered milk or Coffee Creamer powder (26 g)
3 Tbsp Brown Sugar or Honey (32 g)
1 2/3 cups Bread flour (212 g)
1 2/3 cups Whole-wheat flour (212 g)
1/4 cup Wheat germ (30 g)
2-1/4 tsp Instant yeast (7 g), (or 1 packet active dry yeast for manual loaf)
3 Tbsp Butter, softened (30 g)
Bread Machine Loaf Instructions
Add ingredients to bread machine in order given or according to your bread machine mfg instructions.
Select Whole Wheat or White cycle, 1.5 pounds (0.75 kg), Medium Crust. Press START.
Monitor the first couple of minutes of kneading and add water of flour as required to create a firm, slightly sticky ball of dough.
Manual Bread Loaf Instructions
Add the lukewarm water into a large mixing bowl. Stir in the brown sugar. Sprinkle with yeast. Let stand 10 minutes, then stir well. Stir in Buttermilk, Beaten Egg, Malt Powder, Powdered milk, mix well.
Combine the whole wheat flour, bread flour, wheat germ, and salt. Sift together and add to the yeast mixture, mixing in well. Add the softened butter and mix well.
Work in sufficient additional bread flour to make a soft dough, if needed.
The dough will be slightly sticky. Turn it out onto a floured board or canvas and knead until smooth and elastic, about 10 minutes, working in a little more bread flour if necessary.
Place dough in greased bowl. Grease top. Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 1 to 1-1/4 hours.
Punch down dough. Turn out onto lightly floured board or canvas and knead until smooth.
Shape into a smooth loaf and place in greased loaf pan (4-1/2 by 8-1/2 inches, top inside measurement - 12 x 22 cm).
Grease top. Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.
Bake at 325°F (165°C) about 1-1/4 hours or until interior temperature of loaf reads 195°F (90°C) .
Makes one 1-1/2 pound loaf (0.75 kg).