Brown Butter and Malted Grain Bread with Caramelized Honey Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">50g malted grain flour (or barley flour)</li><li class="ingredients-single-item">50g whole wheat flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">350ml lukewarm water</li><li class="ingredients-single-item">80g honey, divided</li><li class="ingredients-single-item">15g malted grain flakes (or rolled oats)</li><li class="ingredients-single-item">25g sesame seeds (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy lidded pot</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Proofing basket or bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the brown butter. Place the butter in a light-colored saucepan over medium heat. The butter will melt, foam, and eventually the milk solids will turn golden brown. Stir occasionally and watch carefully—when the butter smells nutty and turns amber (about 5-7 minutes), remove from heat immediately to prevent burning. Pour into a heat-proof bowl and let cool until just warm to the touch.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the bread flour, malted grain flour, whole wheat flour, salt, and yeast. Whisk thoroughly to distribute the ingredients evenly. The malted grain flour contributes complex enzymatic activity that will help develop flavor during fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add 50g of honey to the lukewarm water and stir until dissolved. Make a well in the center of your dry ingredients, then pour in the honey water and cooled brown butter. Mix with a wooden spoon or dough scraper until no dry flour remains. The dough will look shaggy and somewhat sticky—this is perfect! The butter's fat coats flour proteins, resulting in a more tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl with a damp tea towel or plastic wrap and let rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Now perform a series of gentle stretch-and-folds to develop strength. With moistened hands, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl 90 degrees and repeat 3 more times. Cover and rest for 30 minutes. Repeat this process two more times at 30-minute intervals. The dough will become smoother and more cohesive with each session.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the final fold, cover the bowl and let the dough rise until doubled in size, approximately 1.5-2 hours at room temperature. The timing depends on how warm your kitchen is—look for a puffy, expanded dough with bubbles visible on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently turn the dough out onto a lightly floured surface, being careful not to deflate it completely. Using your dough scraper and floured hands, shape into a rough ball by pulling the edges toward the center, creating surface tension. Let rest for 15 minutes, uncovered.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Meanwhile, line a proofing basket (or bowl) with a well-floured tea towel. After the dough has rested, reshape it more firmly into a tight ball by pulling the edges toward the center again. Place the dough seam-side up in your prepared basket.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover with a damp towel and let rise for 45-60 minutes, or until the dough passes the poke test—when gently pressed with a finger, it should spring back slowly but not completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the dough is in its final rise, place your Dutch oven with its lid on in the oven and preheat to 250°C (480°F) for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Prepare the caramelized honey topping by warming the remaining 30g of honey in a small saucepan until it becomes more fluid. Stir in the malted grain flakes and sesame seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to bake, carefully remove the hot Dutch oven. Gently invert your dough onto a piece of parchment paper, so the seam side is now down. Score the top with a sharp knife or bread lame, making a decisive 1cm deep cut to allow for expansion. Quickly brush the surface with the honey-grain mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Holding the parchment paper, lower the dough into the hot Dutch oven. Cover with the lid and return to the oven. Reduce the temperature to 230°C (450°F) and bake for 25 minutes. The lid traps steam from the dough, creating a moist environment that allows for maximum rise and development of a crisp crust.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>After 25 minutes, remove the lid (be careful of escaping steam) and bake for another 15-20 minutes until the crust is deeply golden and the honey topping has caramelized beautifully. The internal temperature should reach about 95°C (205°F) when done.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Lift the bread out using the parchment paper and place on a wire rack to cool completely, at least 2 hours before slicing. This resting period is crucial as it allows the crumb structure to set and flavors to develop. You might hear the crust crackling as it cools—this is the sound of success!</li></ol>