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Brown Butter and Malted Grain Bread with Caramelized Honey Recipe

Brown Butter and Malted Grain Bread with Caramelized Honey Recipe

Learn how to make this homemade artisan bread featuring nutty brown butter, malted grains, and a sticky-sweet caramelized honey glaze. The best combination of hearty and sweet, this easy baking recipe uses a no-knead technique that develops complex flavor while requiring minimal hands-on time.
Difficulty:
Advanced
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot showcases the rustic round loaf with its dramatically crackled crust displaying deep amber tones with darker caramelized patches. A cross-section reveals a tender, open crumb structure with visible grain flecks throughout. The bread sits on a weathered wooden board strewn with malted grains and drizzled with glistening honey, captured in warm natural light that accentuates the bread's golden hues. A linen napkin and vintage bread knife rest alongside, with steam visibly rising from a freshly cut slice, highlighting the bread's warm, aromatic interior.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Brown Butter and Malted Grain Bread with Caramelized Honey Recipe?

This artisan bread requires unsalted butter, bread flour, malted grain flour, whole wheat flour, salt, yeast, water, honey, malted grain flakes, and optional sesame seeds. The brown butter and caramelized honey create its signature flavour profile.

How to cook Brown Butter and Malted Grain Bread with Caramelized Honey Recipe at home?

Learn how to cook Brown Butter and Malted Grain Bread with Caramelized Honey Recipe by first browning butter until nutty and amber. Combine flours, salt and yeast, then mix with honey water and cooled brown butter. After several stretch-and-fold sessions and proofing, bake in a preheated Dutch oven with a caramelized honey-grain topping for a golden-brown artisan loaf.

Can I substitute malted grain flour if I can't find it?

Yes, you can substitute barley flour for the malted grain flour, or use more bread flour with 1-2 tablespoons of barley malt extract or diastatic malt powder. For the malted grain flakes, rolled oats work wonderfully as an alternative that still provides texture and visual appeal.

Why is using a Dutch oven important for baking artisan bread?

A Dutch oven creates a mini steam oven environment that's crucial for artisan bread. The trapped moisture allows the bread to rise fully before the crust sets, resulting in maximum oven spring, a crispy, crackling crust, and a light, airy interior with proper structure.

How do I know when my brown butter bread is properly proofed?

The dough is properly proofed when it's nearly doubled in size and passes the poke test—when gently pressed with a fingertip, it should slowly spring back but still leave a slight indentation. Underproofed dough springs back quickly; overproofed dough doesn't recover at all.

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{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Brown Butter and Malted Grain Bread with Caramelized Honey Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-18", "description": "Learn how to make this homemade artisan bread featuring nutty brown butter, malted grains, and a sticky-sweet caramelized honey glaze. The best combination of hearty and sweet, this easy baking recipe uses a no-knead technique that develops complex flavor while requiring minimal hands-on time.", "prepTime": "PT30M", "cookTime": "PT45M", "totalTime": "PT5H", "keywords": "artisan bread, brown butter bread, malted grain, caramelized honey, homemade bread", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "Artisan", "nutrition": { "@type": "NutritionInformation", "calories": "215 calories", "carbohydrateContent": "36 g", "proteinContent": "5 g", "fatContent": "7 g", "saturatedFatContent": "4 g", "cholesterolContent": "15 mg", "sodiumContent": "320 mg", "sugarContent": "6 g", "servingSize": "1 slice" }, "recipeIngredient": [ "100g unsalted butter", "450g strong bread flour", "50g malted grain flour (or barley flour)", "50g whole wheat flour", "10g salt", "7g instant dried yeast", "350ml lukewarm water", "80g honey, divided", "15g malted grain flakes (or rolled oats)", "25g sesame seeds (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Brown the butter", "text": "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." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Combine wet and dry ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Autolyse rest", "text": "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." }, { "@type": "HowToStep", "name": "Stretch and fold", "text": "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." }, { "@type": "HowToStep", "name": "Bulk fermentation", "text": "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." }, { "@type": "HowToStep", "name": "Pre-shape the dough", "text": "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." }, { "@type": "HowToStep", "name": "Final shaping", "text": "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." }, { "@type": "HowToStep", "name": "Final proofing", "text": "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." }, { "@type": "HowToStep", "name": "Preheat Dutch oven", "text": "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." }, { "@type": "HowToStep", "name": "Prepare honey topping", "text": "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." }, { "@type": "HowToStep", "name": "Score and glaze", "text": "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." }, { "@type": "HowToStep", "name": "Bake covered", "text": "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." }, { "@type": "HowToStep", "name": "Bake uncovered", "text": "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." }, { "@type": "HowToStep", "name": "Cool and rest", "text": "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!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Martínez", "datePublished": "2024-04-10", "reviewBody": "The depth of flavor in this bread is outstanding! The brown butter adds a nutty richness I've never experienced in homemade bread before. My kitchen smelled amazing all day!", "name": "Incredible Flavor Profile", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-12", "reviewBody": "That crust is absolutely perfect! The caramelized honey creates the most beautiful color and taste. I've made this three times now and each loaf has been better than the last.", "name": "Perfect Crust Every Time", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-04-15", "reviewBody": "This has become my weekend signature loaf! The no-knead technique makes it so approachable even though the results look professional. The malted grains add such a wonderful texture and flavor.", "name": "Weekend Baking Essential", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-16", "reviewBody": "The brown butter aroma is absolutely intoxicating! I followed the recipe exactly and achieved the perfect open crumb structure. Worth the effort of finding malted grain flour!", "name": "Aromatic Masterpiece", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-18", "reviewBody": "The honey crust caramelizes beautifully and creates the most amazing texture. This might be the most complex bread I've attempted, but the instructions were so clear that it turned out perfectly. My guests always request this recipe!", "name": "Show-Stopping Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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