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Veda bread

(5.00/5 - 3 votes)
1 comment


- 450 g /1 lb White Bread Flour
- 1 teaspoon Roasted barley Malt Flour
- 2 teaspoons Nut Brown Malt Flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon oil
- 1 large teaspoon malt extract
- 1 large teaspoon treacle or molasses
- 200 - 250 mls warm water
- Glaze
- A teaspoon of warmed treacle/molasses


Step 1: Mix all the ingredients together using 200mls of the water. If it seems a little dry add a little more water just a drop at a time. It should be a softish slightly sticky dough.

Step 2: Knead for 10 minutes by hand or five in a stand mixer with a dough hook.

Step 3: Form into a ball and place in an oiled bowl covered with cling film.

Step 4: Leave somewhere warm to rise for about an hour until doubled in volume.

Step 5: Gently pull the dough out of the bowl onto an oiled work top and dimple out with your fingers to disperse the gas.

Step 6: Fold the dough over towards yourself bit by bit firming each roll with your thumbs as you go. When you have a sausage fold it into thirds like a busines letter.

Step 7: Turn it over and tease the sides down and under until you get a cob shape.

Step 8: Place this into a greased 2 lb loaf pan and squash it down until it fills the base.

Step 9: Place the tin inside a plastic bag and leave for 30-40 mins until it has risen again. You will know when it is ready if you very gently shake the end of it trembles a bit like a jelly.

Step 10: Brush gently with the glaze and bake for approx thirty minutes.

Step 11: The loaf will sound hollow when tapped on the underside when it is done. If not pop it back in the tin and bake for a further five minutes and check again.

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Posted the 29/01/2012, 00:56
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