Hovis Malted Brown Bread Recipes

HOVIS (MALTED BROWN BREAD)

Hovis (Malted Brown Bread) image

Ahhhh... high school memories! One certain Mr. Brown was my maths teacher and had a great sense of humour. Which was just as well. You see, it was during his tenure at Lanark Grammar School that a British baking company (sorry, I've forgotten their name) introduced their delicious malty brown bread which they marketed under the brand name "Hovis" and they launched the product with TV commercials that proclaimed, simply, "Don't say brown - say 'Hovis'". Yep, you guessed it. From that day forth, our beloved teacher was known and addressed as Hovis. So here's a copycat recipe, in his memory.

Provided by Millereg

Categories Quick Breads

Time 1h15m

Yield 1 Hovis loaf, 8 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces self rising flour
2 tablespoons malt drink powder (such as horlicks or similar)
1 ounce soft light brown sugar or 1 ounce caster sugar
3 ounces sultanas or 3 ounces mixed dried fruit
2 tablespoons golden syrup
5 fluid ounces milk

Steps:

Preheat oven to 350°F and grease a 1-pound loaf tin well.
Place all the ingredients in a large bowl and mix well together to form a thick batter.
Turn the mixture into the tin and bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
Turn out and leave to cool on a wire rack.
Serve sliced, spread with butter.

MALTED BROWN BREAD

Malted Brown Bread image

The smell of bread baking in the oven can transform a dull winter afternoon into one of homely comfort and delight.

Provided by David GM

Categories Yeast Breads

Time 29m

Yield 2-3 loaves

Number Of Ingredients 5

Ingredients

1 kg three malts brown flour
1 tablespoon fine sea salt
35 g fresh yeast (about the size of a large walnut)
1 tablespoon sunflower oil
550 ml warm water (30 in summer, 40 in winter)

Steps:

Add the yeast to about a third (200ml) of the warm water. Leave to froth up in a warm place.
Meanwhile, mix the flour and sea salt together.
If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water. Knead well for about 10 minutes to a polished, silky soft dough.
Cover with a damp linen cloth and allow to stand for 20 minutes.
Meanwhile, preheat the oven to 220°C /428°F / Gas Mark 7.
Warm the 2 baking trays or 3 small flower pots (about 5 1/2" diameter) then lightly oil. Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80°F is ideal) for about 3/4 hr until the dough has doubled in size.
Bake for 35 - 40 minutes. Turn out the bread and tap the bottom. If it sounds hollow - the bread is cooked. If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.

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