Any bread bakers who can help me?

[DK123]

Hoping a fellow baker might be able to help me work out how to make bread a bit like something I loved but can't get any more!

There used to be a loaf sold by Cooplands bakeries around Doncaster (not the same company as the Cooplands in Scarborough etc). It was very heavy and very dark, with quite a malty taste. It was very moist and had a lot of flavour to it. I loved it so much and haven't managed to find anything like it since or recreate it!

Does anyone who makes their own bread have any suggestions for what kinds of flours (or other additions) I could try to get a really really dark (as dark as chocolate brown) bread, which isn't at all dry and has that tasty, grainy, malty flavour to it?

I've tried mixing rye, wholemeal, doves farm malthouse flour in varying combinations and I can't get anything close to it.

If anyone has any ideas or suggestions I'd be very grateful! It's a very heavy bread and I've never found anything like it in a shop since!

Did it look like this?... it is a very moist & has lots of flavour type of bread as you described.

honestcooking.com/stout-and-rye-bread-recipe/

1 decilitre is 100grams
Sorry, I'm forever asking my mum to send recipes in English measurements lol

@Dinky2004 ahh thank you ever so much! I'm very keen to try that recipe!

Just to say the creme fraiche or plain yoghurt is a substitute for Filmjölk which you can buy from Swedish stores but definitely cheaper to use plain yoghurt
Tbh it doesn't change the flavour or texture too much

@Dinky2004 that sounds really nice, thank you!

I think you’d need more than molasses to get the dark colour. That has to come from the flour itself. I don’t think switching the liquid up for stout would give the right colour either, if your fluids are white. Although would certainly help with the rise and moisture level.

It sounds like you need the right combo of flours, and liquid. You only need a tbsp or so of sugar/molasses so prob fine to switch up but might not make too much difference.

I don’t do Twitter, but might be worth asking Paul Hollywood? This is a serious baking question!

I had a recipe for malt loaf/bread made in a breadmaker. I think it was called something like dark, malted tea loaf.

It used hot black tea, dark muscovado sugar eggs and malt extract in it. It was similar to a normal malt loaf but without the fruit. It had a malt extract glaze after baking.

The flour was just normal strong, white flour.

Could it be malt bread?
en.m.wikipedia.org/wiki/Malt_loaf#:~:text=Malt%20loaf%20is%20a%20type,flavour%20of%20the%20malt%20loaf.

@PandemicAtTheDisco

I had a recipe for malt loaf/bread made in a breadmaker. I think it was called something like dark, malted tea loaf.

It used hot black tea, dark muscovado sugar eggs and malt extract in it. It was similar to a normal malt loaf but without the fruit. It had a malt extract glaze after baking.

The flour was just normal strong, white flour.

Oh oops. I just posted that, didn't realize it was previously suggested!

@DK123 Thank you for starting this thread. There are some nice recipes I’m looking forward to trying.

None of my previous bread making attempts have succeeded in making a nice bread with a good texture. For some reason too dense and sometimes a bit crumbly.

I just bought a stand alone mixer with a dough hook and hope I will have better success then I have had making it by hand

I think it must have had liquid malt extract in it. I remember it well and lived it