Maltese Bread Recipe

 

 

Tradtional Maltese Bread is a crusty sourdough which is literally to die for! It is the perfect accompaniment to any mediterranean antipasti or simply spread with butter and digest. In Malta it is mostly enjoyed by spreading tomato paste or fresh tomatoes with plenty of olive oil and other traditional accompaniments such as bigilla (a dip made out of dried fava/broad beans). This recipe has been tried and tested several times to reach perfection and we are so happy that we have finally succeeded and are able to taste Maltese Bread away from home and share it with you!

Ingredients – Makes 1 bread approx 450g

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Part 1 (mother dough to be put in fridge overnight)

  • 200g strong white flour or plain flour
  • 2g salt
  • 2g dry active yeast
  • approx. 100ml water (no need to be tepid)

Part 2

  • 200g strong white flour or plain flour
  • 2g salt
  • 2g dry active yeast
  • approx. 100ml tepid water

Method

  1. Start by preparing the mother dough by mixing the flour, salt and yeast in a medium bowl. Add water slowly and continue mixing until a dough is nicely formed. You don’t want a wet dough so whilst adding water, knead well until all ingredients are very well combined. If you see that dough is difficult to knead, wet your hands with water and continue to knead. Switch to work top to give it a final knead.
  2. Cover with cling film and refrigerate overnight.EOS 200D_0301
  3. The day after, take out the prepared dough from fridge and let set until you prepare another dough with the same amount of ingredients REMEMBER the water needs to be tepid this time. When ready, mix both doughs together and knead very well.
  4. Cover with cling film and let it prove at room temperature for 2 hrs. Please note that if you have a cold kitchen it will take more time to prove so if you can put it in a warm place such as on top of your cupboards or fridge.EOS 200D_0292
  5. After 2 hrs, knead the dough, you can either half it to make 2 small breads or leave it as a one big bread and give it a round shape.EOS 200D_0282
  6. Grease a baking tray with some olive oil and put dough to prove again for another 2 hrs, this time leave dough uncovered and again in a warm place.
  7. After 2 hrs, sprinkle some flour on dough and if you wish make a cross sign on top with a knife. Bake in oven on mark 7/220C. You can put it straight into a cold oven, no need to pre-heat. Leave to bake for around 30-45 minutes. After the first 10 minutes you can remove bread from the dish and place it directly on oven shelves so heat will be well distributed all over. If you like it crusty, turn the oven on full heat for the last 10 minutes.
  8. Let cool for 15 minutes on a wire rack before slicing. This step is important as you will see and hear the crust cracking naturally, it will make the bread look perfect!IMG_0204

 

 

 

12 thoughts on “Maltese Bread Recipe

  1. Hi, many thanks for sharing. I’m used to wholemeal flour, does it make a difference if I use it, or can I mix it to white flour. I’m sure I’ll give it a try.
    Thanking you and best regards.
    Tony.

    1. Hi Anthony, as explained before yes with wholemeal flour makes a big difference as it is more dense, you would probably need more yeast and let proving time longer. We never tried it yet with wholemeal but will surely update you once we do. Thanks for following!

  2. Which shelve oven are you using, and you didn’t mention anything if the oven must be preheated. Thanks. Bread looks lovely.

    1. sorry for the late reply oven shelve you can use the top and no the oven its ok not to be preheated thanks please sent us some pictures when is done

  3. Hi
    Was wondering how long you need to knead dough between proofing & is it ok to double recipe or is it best to do 2 lots?

    1. its ok to double the recipe but you can leave the mother dough with same quatities but my suggestion will be start slowly until you get it to perfection than you start to do a lot of bread. you need to knead the dough until you can feel that you are happy with how it feels trust your hands and feeling thanks and sorry for late reply

    2. Hi Doris first knead needs to be at least a good 10 minutes then between proofing you can just reshape with a quick knead. Oh yes yes actually doubling recipe comes even better so yes do it absolutely!

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