I have always loved the idea of homemade bread, and the aroma it produces in your home is so inviting that I have played around with making my own bread for many many years now. I have done it all from homemade Irish Soda bread to the much more time consuming sourdoughs. Eventually I got a bread maker and started by making the standard regular bread recipe it came with. After a while, I began to be creative with it, and played around with my own recipes until I came up with the recipe below which turned out to be a winner in our household. While my kids were all at home I would make this everyday and they all loved it.

Last month, after many long years of faithful service, my breadmaker died and I started making this recipe by hand. It worked out just as well and since I don’t have to make bread everyday anymore, it’s quick and easy enough to make it this way. I hope you enjoy this bread as much as we do!

Dellamarie’s Malted Bread Loaf


  • 330ml warm water
  • 20ml organic olive oil
  • 7g active dry yeast
  • 1 & ½ tbsp. Meridian Organic Blackstrap Molasses[1]
  • Large pinch sea salt
  • 500g Matthews Organic Cotswold Crunch Flour[2]
  • Mixed organic seeds of choice. I like to use a mixture of sunflower, pumpkin, poppy, carraway and linseed in any combination, but you can add whatever seeds you like, or you can leave them out entirely.


  1. Sprinkle yeast into the warm water in a small bowl, mix and set aside for a few minutes until the mixture starts to bubble.
  2. Put the molasses, olive oil and yeast mixture into a large mixing bowl, I use the one from my stand mixer as I use the mixer to do the kneading.
  3. Add the flour, salt and seeds and mix well.   I use my stand mixer for this on a medium speed.  
  4. After dough has formed, mix for another 3 minutes on medium speed or if doing this by hand, knead dough on a floured surface for 3-5 minutes.
  5. Bring dough together into the centre of the bowl and cover with lightly oiled cling film and a clean dry tea towel.  Leave in a warm, draught free area for 1 hour to rise.
  6. Knock back the dough* and lightly knead again on a floured surface.
  7. Place into a loaf tin and cover again with cling film and tea towel and leave to rise again for 30-45mins.
  8. Place in the centre of a pre-heated oven at 220C for 30mins. 
  9. Remove from oven and allow to cool on a rack before serving.  I would recommend removing it from the baking tin at this point because the condensation from the cooling bread pools in the tin and makes the lower crust soggy.

* lightly punch down the inflated dough before kneading it for a second time.

This bread can be made in a bread maker, just put the ingredients into your pan in the order the manufacturer states and put on regular bread setting. In fact, this is how I originally made this bread until my breadmaker gave up the ghost and I had to revert to my mixer while awaiting a new one.