Best Canadian Malt Bread Recipes

CANADIAN MALT BREAD

Steps:

• 1. put sultanas, butter and water in a pan, bring to the boil and simmer for 4 minutes. allow to cool a little.
• 2. mix together flour, bicarbonate of soda and sugar.
• 3. mix warm fruit mixture into flour mix.
• 4. mix in the beaten eggs.
• 5. grease two 450g/1lb loaf tins and put in the mixture, level the tops.
• 6. Bake in a moderately hot oven, gas 5,375f, 390c,for 1 hour.

MONTREAL BAGELS

Steps:

• In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
• Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
• When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. (See note.)
• Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
• Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
• Preheat oven to 450 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
• When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
• Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.

WINNIPEG RYE BREAD

Steps:

• Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.
• Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the bread flour. Set bread machine for the DOUGH cycle, and press START.
• When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with remaining milk. Bake for about 35 to 40 minutes, or until the loaf makes a hollow sound when tapped on the bottom.

STICKY MALT LOAVES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
• Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
• Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
• Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.