Veda bread

Ingredients

• 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

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Preparation

• 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.
• Knead for 10 minutes by hand or five in a stand mixer with a dough hook.
• Form into a ball and place in an oiled bowl covered with cling film.
• Leave somewhere warm to rise for about an hour until doubled in volume.
  
• Gently pull the dough out of the bowl onto an oiled work top and dimple out with your fingers to disperse the gas.
• 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.
• Turn it over and tease the sides down and under until you get a cob shape.
• Place this into a greased 2 lb loaf pan and squash it down until it fills the base.
  
• 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.
• Brush gently with the glaze and bake for approx thirty minutes.
• 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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