Malt Bread

Vanrooy Machinery recipe


A delicious malt bread recipe by Hanna Leinonen, corporate chef and sales team member at Vanrooy Machinery.


Malt bread

600g buttermilk
200g fresh orange juice
300g water
25g dry yeast
600g treacle
230g dark crystal malt grains
230g rye flour
250g whole wheat flour
800g plain flour
7g salt


100g treacle
100g butter


Pre heat oven to 175 degrees Celsius.

Grind the malt grains slightly in a Mockmill or mortar and pestle. Leave the grains rough for more texture!

Warm up water to room temperature and add to a small bowl with yeast. Let this sit for 10 minutes.

Add all ingredients into the bowl of a standard mixer such as a Kitchenaid (or we used our Tekno Stamap Planetary Mixer if you are working in a commercial kitchen).

Mix the dough with hook attachment for 10 minutes on medium speed until the dough comes together. The mixture will be very wet.

Spray another bowl with cooking spray and transfer the dough mixture. Cover with kitchen towel and allow to proove at room temperature for 1 hour.

Spray 3 loaf tins with cooking spray.

Divide dough into 3 pieces and place into the tins (approx. 1kg per tin).

Let the dough proove in the tins for one hour, or in a proover for 30-40 minutes.

Once the dough has prooved, bake in oven for 30 minutes.

Meanwhile, prepare the glaze by mixing butter and treacle in saucepan. Boil the mixture on low heat for 5 minutes, stirring occasionally until the mixture thickens slightly. Set aside.

Take bread out of the oven after 30 minutes. Transfer the bread from the tins onto a new tray.

Flip the bread so that it is top side up, then brush the top and sides of the bread generously with the glaze.

Keeping the bread on the tray, put it back into the oven for a further 10 minutes.

Remove from oven and cool down on racks.

Enjoy with butter and touch of salt!

Recipe courtesy of Vanrooy Machinery.

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