500g white bread flour
80g Nuttimalt
40g light malt extract
5g salt
15g fresh yeast (or 7g dried yeast)
250ml water (adding more if necessary)

Knead all ingredients together by hand (or by machine with a dough hook if you have one) gradually adding the water. Mix until smooth and elastic (roughly 10 minutes). Take a spare baking tray and cover the base with a little of the Nuttimalt (20g), which will be used later as the topping for the bread. Once the dough is mixed give it one last ‘mould’ to bring into a ball and then shape in to a style of your choice (I made a bloomer by making a log shape). Brush the top of the loaf with water and then press into the Nuttimalt. Place the dough either into a bread tin or a baking tray and prove for 1 hour in a warm place or until doubled in size.

Pre-Heat oven to 200°C, and bake for approx. 20-25 minutes until golden and toasty. Remove from the oven and allow to cool. Serve warm slices with a nice smothering of butter or malt extract!