Malthouse loaf by The Ninth Wave Restaurant, Mull
This is our signature daily bread that we serve with whipped Scottish organic butter. It is moist, flavourful and goes with everything. Our Malthouse bread is made from wheat and rye flours combined with flaked malted grains for a wholesome crunchy texture.
Ninth Wave Restaurant on the Isle of Mull showcases quality modern British cuisine with an eclectic mix of vibrant ethnicity: a celebration of quality produce gathered from the magnificent provender of Scotland.
For more information visit www.ninthwaverestaurant.co.uk
Ingredients: Makes 1 loaf
150g organic malthouse flour
350g organic strong white flour
1 tsp quick yeast
1 tsp sugar
½ tsp sea salt
2 tbsp dried dulse seaweed flakes
40ml olive oil
333ml warm water
A spray bottle of water
Method
1 Mix together the flours, sugar, salt, half the seaweed flakes and yeast in a large bowl.
2 Make a well in the centre and pour in the warm water and oil. Stir to form a soft dough.
3 Turn the dough out on to a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic.
4 Place in a large greased bowl and cover with plastic wrap. Leave to prove in a warm place until doubled in size. This should take about one hour.
5 Punch the dough down and shape into an oblong.
6 Place on a greased baking tray and spray the loaf and tray with water.
7 Sprinkle the remaining seaweed flakes over the top.
8 Cover with a large piece of foil, leaving enough air space for the bread to expand and not touch the foil.
9 Put it in a warm place for its second prove and allow the dough to rise until doubled in size. This should take about 50 minutes.
10 Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
11 Bake for 45-55 minutes until the bread is golden brown.
12 It should make a hollow sound when tapped underneath. Remove from the tray and place on a cooling rack.
13 This bread can be frozen as soon as it is cooled, but is best eaten fresh as it has no preservatives in it.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article