Malted wholemeal tin loaf
A tall, soft wholemeal loaf with a malty sweetness. Makes great toast and sandwiches.
- Time3 hr
- LevelMedium
- Costabout £0.16 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix both flours, the yeast, salt and seeds in a large bowl. Stir the malt extract into the warm water until dissolved.
- 2
Pour into the flour with the oil and mix to a dough. Knead for 10 minutes until smooth. It should be slightly tacky.
- 3
Cover and leave to rise for 1 hour until doubled.
60 min - 4
Knock back, shape into a loaf, and drop into an oiled 900 g loaf tin, seam side down.
- 5
Cover and prove for 45 minutes until the dough rises just over the rim. Heat the oven to 220°C (200°C fan).
45 min - 6
Bake for 35 minutes until the loaf sounds hollow when tapped underneath.
35 min - 7
Turn out and cool completely on a rack before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.