25+ Delicious Barley Malt Syrup Bread Recipes for All Tastes

Barley malt syrup is an unsung hero in the world of bread baking.

With its earthy sweetness and deep, rich flavor, it brings a unique twist to traditional bread recipes.

Often used in bagels, rye, and other rustic breads, barley malt syrup is a versatile ingredient that can add both sweetness and color to any loaf.

Whether you’re a seasoned baker or a novice looking to try something new, incorporating barley malt syrup into your bread-making routine can open up a world of delicious possibilities.

From whole-grain loaves to seasonal favorites, these 25+ barley malt syrup bread recipes will inspire you to explore the art of bread baking in a flavorful new way.

Each recipe highlights the unique qualities of this natural sweetener and offers a diverse selection for every occasion and taste.

25+ Delicious Barley Malt Syrup Bread Recipes for All Tastes

Barley malt syrup is a wonderful addition to bread recipes, providing a nuanced sweetness that complements a variety of flavors, from whole grains to spices and even fruits.

These 25+ recipes are just the beginning of what you can create with this special ingredient.

Whether you’re preparing a hearty rye loaf, a sweet and spiced pumpkin bread, or a classic sourdough with a touch of malt, you’ll find that barley malt syrup enhances the taste and texture of your baked goods in unique ways.

So, grab your mixing bowls and baking tools and start exploring the endless possibilities that barley malt syrup can bring to your kitchen.

Each loaf is a delicious way to experiment with flavor and enjoy the comfort of homemade bread.

Barley Malt Syrup Whole Wheat Bread

This whole wheat bread is enriched with the deep, sweet flavor of barley malt syrup, providing a nutty undertone that perfectly complements its hearty texture. The syrup not only enhances the taste but also adds a subtle caramel color to the crust, making it a delightful addition to your bread basket.

Ingredients:

• 3 cups whole wheat flour
• 1 cup warm water (110°F)
• 2 tablespoons barley malt syrup
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon honey (optional)

Instructions:

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes, until frothy.
2. In a large mixing bowl, combine the whole wheat flour and salt. Make a well in the center and pour in the yeast mixture, barley malt syrup, olive oil, and honey (if using).
3. Mix until a dough forms, then turn it out onto a floured surface. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the risen dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
6. Cover the pan and let the dough rise again for about 30 minutes. Once risen, bake for 30-35 minutes, or until the bread sounds hollow when tapped.
7. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The use of barley malt syrup in this whole wheat bread not only enriches the flavor profile but also enhances its nutritional value, making it a wholesome choice for breakfast or sandwiches. This bread is versatile enough to enjoy with butter and jam or paired with savory dishes. The sweet, malty flavor adds depth, making it a favorite among family and friends.

Barley Malt Syrup Oatmeal Bread

This oatmeal bread boasts a delightful blend of barley malt syrup and rolled oats, resulting in a moist, dense loaf that is packed with fiber and flavor. The barley malt syrup enhances the sweetness and richness of the oats, creating a bread that’s perfect for breakfast or as a hearty sandwich base.

Ingredients:

• 2 cups rolled oats
• 1 cup warm water (110°F)
• 1/4 cup barley malt syrup
• 1 tablespoon active dry yeast
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons melted butter or coconut oil

Instructions:

1. In a bowl, combine the rolled oats and warm water, allowing the oats to soak for about 30 minutes until they soften.
2. In a separate small bowl, dissolve the active dry yeast in a little warm water, letting it sit until frothy.
3. In a large mixing bowl, mix the soaked oats, barley malt syrup, melted butter, and yeast mixture.
4. Gradually add the all-purpose flour and salt, mixing until a dough forms.
5. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
7. Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Allow it to rise again for about 30 minutes, then bake for 35-40 minutes or until golden brown and hollow-sounding when tapped.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This oatmeal bread is not only delicious but also incredibly satisfying due to its hearty texture. The barley malt syrup elevates the taste while providing a touch of sweetness that balances perfectly with the nutty flavor of the oats. It’s a fantastic option for breakfast, especially when toasted with a bit of butter or served with your favorite jam.

Barley Malt Syrup Rye Bread

This rye bread recipe uses barley malt syrup to enhance the flavor and texture of the bread, creating a loaf with a slightly sweet, earthy taste that pairs beautifully with a variety of spreads. The dense nature of rye flour combined with the malt syrup results in a wonderfully chewy crust and a moist interior, making it perfect for sandwiches or alongside soups.

Ingredients:

• 2 cups rye flour
• 1 cup bread flour
• 1/2 cup warm water (110°F)
• 2 tablespoons barley malt syrup
• 1 tablespoon caraway seeds (optional)
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 2 tablespoons vegetable oil

Instructions:

1. In a small bowl, mix the warm water with the active dry yeast and let it sit for about 5 minutes until it becomes frothy.
2. In a large bowl, combine the rye flour, bread flour, salt, and caraway seeds (if using). Make a well in the center and add the yeast mixture and barley malt syrup.
3. Stir until a dough forms. Add vegetable oil and mix until well incorporated. Knead the dough on a floured surface for about 8-10 minutes until smooth.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a round or oval loaf. Place it on a greased baking sheet or in a bread pan.
6. Allow it to rise for another 30 minutes. Bake for 35-40 minutes, or until the bread is firm and sounds hollow when tapped.
7. Cool on a wire rack before slicing.

The barley malt syrup not only contributes to the rich, malty flavor of this rye bread but also gives it a beautiful color and an appealing texture. Whether you enjoy it with a simple layer of butter or use it to make a robust sandwich, this rye bread is sure to become a staple in your home. Its unique flavor profile and wholesome ingredients make it a nutritious choice that everyone will love.

Barley Malt Syrup Banana Bread

This delicious banana bread incorporates barley malt syrup for added sweetness and a rich, deep flavor that perfectly complements the natural sweetness of ripe bananas. The syrup contributes moisture to the loaf, making it incredibly soft and tender, while the combination of flavors creates a comforting treat that is perfect for breakfast or as an afternoon snack.

Ingredients:

• 2-3 ripe bananas, mashed
• 1/4 cup barley malt syrup
• 1/3 cup melted butter
• 1/2 cup sugar (or to taste)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the melted butter and mashed bananas together until well combined.
3. Stir in the barley malt syrup, sugar, egg, and vanilla extract, mixing until smooth.
4. Add baking soda and salt, followed by the flour and cinnamon (if using). Gently fold until just combined; be careful not to overmix.
5. If desired, fold in the chopped nuts. Pour the batter into the prepared loaf pan.
6. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This barley malt syrup banana bread is a delightful twist on the classic recipe. The syrup enhances the sweetness and adds a hint of complexity that elevates the flavor. Enjoy it plain, or spread with a layer of butter or cream cheese for an extra indulgence. It’s an excellent way to use up overripe bananas while also introducing a new taste element that will keep everyone coming back for more.

Barley Malt Syrup Pumpkin Bread

This moist pumpkin bread is infused with the rich flavor of barley malt syrup, enhancing its sweetness and depth. The combination of pumpkin puree and malt syrup creates a perfect harmony of flavors that makes this bread an ideal fall treat. It’s delicious served warm with butter or toasted for breakfast.

Ingredients:

• 1 cup pumpkin puree (canned or homemade)
• 1/4 cup barley malt syrup
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, barley malt syrup, oil, eggs, and vanilla extract until well blended.
3. In a separate bowl, combine the baking soda, baking powder, salt, cinnamon, nutmeg, and flour. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
4. If desired, fold in the chopped nuts for added texture.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin bread is not only delicious but also perfect for the season. The barley malt syrup enhances the bread’s natural sweetness and provides a beautiful golden hue. Whether enjoyed fresh out of the oven or as a snack throughout the week, this bread is sure to become a family favorite.

Barley Malt Syrup Herb Bread

This savory herb bread showcases the unique flavor of barley malt syrup in a delightful combination of fresh herbs, resulting in a loaf that’s perfect for accompanying soups or as a base for sandwiches. The syrup adds a hint of sweetness that balances the earthy flavors of the herbs, creating a versatile bread that can elevate any meal.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm water (110°F)
• 2 tablespoons barley malt syrup
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary (or your favorite herb)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley

Instructions:

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, barley malt syrup, and olive oil.
3. Add the chopped herbs to the mixture and stir until a dough forms. Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the risen dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
6. Allow the dough to rise again for about 30 minutes. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This herb bread is a wonderful accompaniment to any meal, adding a fragrant touch with each slice. The barley malt syrup not only enhances the flavor but also gives the crust a beautiful color and texture. Enjoy it fresh with a drizzle of olive oil, or use it to make a delectable sandwich. The combination of herbs and malt creates a unique bread that will impress family and friends alike.

Barley Malt Syrup Chocolate Chip Bread

This delightful chocolate chip bread combines the rich sweetness of barley malt syrup with gooey chocolate chips, resulting in a soft, cake-like loaf that’s perfect for breakfast, dessert, or a sweet snack. The syrup enhances the flavor of the chocolate, creating a decadent treat that is sure to satisfy any sweet tooth.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup barley malt syrup
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips (semi-sweet or dark)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the softened butter, barley malt syrup, and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the chocolate chips gently, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip bread is an indulgent twist on traditional bread recipes. The barley malt syrup adds a depth of flavor that enhances the chocolate, making each slice a rich experience. Enjoy it warm with a cup of coffee or tea, or savor it as a decadent dessert. It’s perfect for sharing with friends and family, who will be delighted by its sweet, chocolatey goodness.

Barley Malt Syrup Zucchini Bread

This moist zucchini bread benefits from the natural sweetness and moisture of zucchini, complemented beautifully by the rich flavor of barley malt syrup. This quick bread is not only delicious but also a great way to sneak some veggies into your diet, making it a nutritious and satisfying choice for breakfast or as a snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup barley malt syrup
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, barley malt syrup, vegetable oil, eggs, and vanilla extract, mixing until well blended.
3. In a separate bowl, whisk together the baking soda, baking powder, cinnamon, salt, and flour. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined.
4. If desired, fold in the chopped nuts for added crunch.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This barley malt syrup zucchini bread is a delightful way to enjoy the flavors of late summer. The combination of sweet zucchini and the malty richness of barley syrup creates a beautifully moist and flavorful loaf. It’s perfect for breakfast with a spread of cream cheese or as a snack throughout the day. This bread is not only delicious but also a wonderful way to utilize garden-fresh zucchini.

Barley Malt Syrup Multigrain Bread

This hearty multigrain bread incorporates barley malt syrup for a touch of sweetness, balancing the nutty flavors of various grains and seeds. It’s packed with nutrition and flavor, making it an excellent choice for sandwiches or toasted with your favorite spread. The syrup adds moisture and a slight chewiness to the crust, making each slice satisfying and delicious.

Ingredients:

• 2 cups whole wheat flour
• 1 cup bread flour
• 1/2 cup rolled oats
• 1/4 cup barley malt syrup
• 1 1/2 cups warm water (110°F)
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1/4 cup mixed seeds (sunflower, flax, sesame, etc.)
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the whole wheat flour, bread flour, rolled oats, salt, and mixed seeds. Make a well in the center and add the yeast mixture, barley malt syrup, and olive oil.
3. Stir until a dough forms, then turn it out onto a floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the risen dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
6. Allow it to rise again for about 30 minutes. Bake for 30-35 minutes, or until the bread sounds hollow when tapped.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This multigrain bread is not only nutritious but also packed with flavor. The barley malt syrup adds a subtle sweetness that enhances the natural nuttiness of the grains and seeds. Perfect for making sandwiches, toasting, or enjoying with a bit of butter or honey, this bread will become a favorite in your home. The combination of textures and flavors ensures that every bite is satisfying, making it a wonderful addition to any meal.

Barley Malt Syrup Honey Oat Bread

This wholesome honey oat bread combines the nutritional benefits of oats with the sweetness of barley malt syrup and honey. The syrup enhances the bread’s flavor while adding moisture, resulting in a soft and hearty loaf that’s perfect for breakfast or as a healthy snack. The oats contribute to the bread’s texture and make it a filling option for any meal.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup warm water (110°F)
• 1/2 cup barley malt syrup
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 3 cups whole wheat flour
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. In a mixing bowl, combine the rolled oats and warm water. Let them soak for about 10-15 minutes until the oats are softened.
2. In a separate small bowl, dissolve the active dry yeast in a little warm water (from the cup of warm water) and let it sit for about 5 minutes until frothy.
3. To the soaked oats, add the barley malt syrup, honey, vegetable oil, and salt. Mix well.
4. Stir in the yeast mixture, and then gradually add the whole wheat flour and cinnamon (if using), mixing until a dough forms.
5. Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
6. Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf, placing it in a greased 9×5-inch loaf pan.
8. Allow the dough to rise again for about 30 minutes. Bake for 35-40 minutes or until golden brown and sounds hollow when tapped.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This honey oat bread is a delightful blend of flavors and textures. The barley malt syrup adds a unique sweetness that balances perfectly with the earthiness of the oats. This bread can be enjoyed plain, toasted, or with your favorite spread, making it a versatile option that fits perfectly into your daily routine.

Barley Malt Syrup Cranberry Walnut Bread

This festive cranberry walnut bread showcases the delightful tartness of cranberries alongside the nutty crunch of walnuts, all brought together with the rich sweetness of barley malt syrup. Perfect for the holiday season or any time you want to add a touch of elegance to your table, this bread is deliciously versatile and pairs wonderfully with both savory and sweet spreads.

Ingredients:

• 1 cup fresh or dried cranberries (chopped if using dried)
• 1/2 cup walnut halves (chopped)
• 1/4 cup barley malt syrup
• 1/3 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup buttermilk (or regular milk with a splash of vinegar)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the softened butter and barley malt syrup until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon (if using). Gradually add this to the wet mixture, alternating with the buttermilk, and stir until just combined.
5. Fold in the chopped cranberries and walnuts, ensuring even distribution throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This cranberry walnut bread is perfect for festive gatherings or cozy family breakfasts. The sweetness from the barley malt syrup balances the tartness of the cranberries, while the walnuts add a delightful crunch. Serve it with butter, cream cheese, or even as a base for a holiday sandwich. This recipe will surely become a cherished favorite in your home.

Barley Malt Syrup Sweet Potato Bread

This sweet potato bread features the natural sweetness and vibrant color of sweet potatoes, enhanced by the malty flavor of barley malt syrup. The result is a moist, flavorful loaf that’s perfect for breakfast or as a side dish. The combination of sweet potatoes and malt syrup creates a unique flavor profile that will make your taste buds dance.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 large sweet potato)
• 1/2 cup barley malt syrup
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground nutmeg (optional)
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed sweet potatoes, barley malt syrup, vegetable oil, eggs, and vanilla extract. Mix until well blended.
3. In a separate bowl, whisk together the baking powder, baking soda, salt, flour, nutmeg, and cinnamon (if using).
4. Gradually add the dry ingredients to the sweet potato mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This sweet potato bread is a delightful twist on traditional bread recipes. The barley malt syrup enhances the natural sweetness of the sweet potatoes, resulting in a moist, flavorful loaf that’s perfect for breakfast, snacking, or as a side to your favorite dishes. Whether enjoyed plain, toasted, or with a spread of butter, this bread is sure to be a hit with family and friends alike.

Barley Malt Syrup Rye Bread

This barley malt syrup rye bread offers a rustic, hearty flavor that combines the earthiness of rye flour with the subtle sweetness of malt syrup. The dense and chewy texture makes it ideal for sandwiches or as an accompaniment to soups and stews. This bread has a unique depth of flavor that’s often associated with traditional deli-style rye breads, making it a wonderful addition to any homemade meal.

Ingredients:

• 2 cups rye flour
• 1 1/2 cups bread flour (plus more for kneading)
• 1 1/4 cups warm water (110°F)
• 1/4 cup barley malt syrup
• 2 tablespoons caraway seeds (optional)
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1 tablespoon vegetable oil

Instructions:

1. In a small bowl, combine the warm water and active dry yeast, allowing it to sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the rye flour, bread flour, salt, and caraway seeds (if using).
3. Add the barley malt syrup and vegetable oil to the yeast mixture, stirring to combine.
4. Gradually pour the wet ingredients into the dry ingredients, mixing until a dough forms.
5. Turn the dough out onto a floured surface and knead for 8-10 minutes, adding more flour as needed until the dough is smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet.
8. Allow the dough to rise for an additional 30 minutes. Bake for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Let the bread cool on a wire rack before slicing.

This rye bread has a hearty texture and a deep flavor that’s enhanced by the barley malt syrup. It’s perfect for classic sandwiches, toast, or served alongside savory dishes. The addition of caraway seeds gives it a traditional deli-style flavor, making this bread a must-try for any rye lover.

Barley Malt Syrup Sourdough Bread

This sourdough bread recipe elevates the classic tangy flavor of sourdough with the malty sweetness of barley malt syrup. The result is a beautifully golden, crusty loaf with a soft interior and complex taste. Perfect for toast or sandwiches, this bread offers a balanced flavor that’s sure to impress.

Ingredients:

• 1 cup active sourdough starter
• 1 cup warm water
• 3 cups bread flour
• 2 tablespoons barley malt syrup
• 1 teaspoon salt

Instructions:

1. In a large mixing bowl, combine the sourdough starter and warm water. Stir until well blended.
2. Add the barley malt syrup and mix until fully incorporated.
3. Gradually add the bread flour and salt, stirring until a dough begins to form.
4. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 4-6 hours or until doubled in size.
6. Preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone in the oven to heat.
7. Turn the dough out onto a floured surface, shape it into a round loaf, and let it rest for 30 minutes.
8. Carefully transfer the dough to the preheated Dutch oven or baking stone, cover, and bake for 20 minutes. Remove the cover and bake for an additional 15-20 minutes until the crust is golden brown.
9. Let the bread cool on a wire rack before slicing.

This sourdough bread, enriched with the natural sweetness of barley malt syrup, offers a delicate balance of flavors. The crust is crisp and golden, while the inside remains soft and chewy. It’s perfect for a variety of uses, from gourmet sandwiches to artisanal toast.

Barley Malt Syrup Pumpkin Bread

This barley malt syrup pumpkin bread brings a warm, comforting flavor with seasonal spices and the rich sweetness of pumpkin. The malt syrup complements the pumpkin, giving this bread a moist texture and deep, earthy taste. Ideal for fall gatherings, breakfast, or an anytime treat, this bread will quickly become a seasonal favorite.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup barley malt syrup
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, barley malt syrup, vegetable oil, eggs, and vanilla extract until smooth.
3. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin bread, enriched with barley malt syrup, is a seasonal delight that’s perfect for fall. The spices bring out the best in the pumpkin, while the malt syrup adds a unique depth of flavor. Enjoy this bread warm with a spread of butter, or serve it as a sweet side for your holiday meals. The combination of flavors and the moist texture make this recipe a must-try for pumpkin lovers.

Note: More recipes​ are coming soon!