Basic Malted Bread Recipe
300 g whole meal flour
300 g malted white bread flour
400 g lukewarm water
1 tsp dried instant yeast
1 tsp salt
2 tbsp olive oil
Use of Malt Powder and Syrup
Spraymalt DME
Give the cleanest malt flavour and a great boost to the baking colour without a noticeable malt or bitter flavour
2g and 5g per 100g flour for a gentle boost to the crumb colour.
Organic Barley Malt Syrup
Good for adding a simple caramel-like sweetness to bread, cakes and biscuits
For wholewheat bread use 5g–9g per 100g flour, for white breads try using between 0.5g and 2g per 100g flour
for added crust colour while preserving a pale crumb colour.
more here https://www.carolinebarty.co.uk/recipe/malted-seeded-batch-loaf/
Alternative Bread Recipe
350g strong white bread flour
75g wholemeal rye flour
50g porridge oats (jumbo or plain rolled oats –not instant oats)
45g mixed seeds
2 teaspoons instant dried yeast
1 teaspoon fine sea salt
220g water
120g whole milk
90g malt extract
25g butter, melted and cooled
Oil for greasing