Baking No-Knead Malted Bread from a War Era Vintage UK Cookbook

Welcome back to Sunday Morning and the Old Cookbook Show! Today, we’re baking a Malted Brown Bread Recipe from Good Cooking with Yeast (1940s) by the prolific UK food writer Ambrose Heath. This vintage recipe celebrates no-knead bread baking, proving you don’t need perfect technique (or Pinterest-perfect loaves) to make delicious homemade bread.

Ambrose encourages bakers not to fear yeast or baking with whole wheat flour. We’ve adapted this recipe for the modern kitchen by reducing the batch size, simplifying the instructions, and embracing imperfection. With barley malt, dry yeast, and whole wheat flour, this sticky, rustic dough rises into a soft, malty loaf with great crumb and crust.

Whether you’re a beginner baker or a vintage cookbook lover, this recipe is for you. No stand mixer. No fuss. Just real, old-fashioned baking.

BONUS: This recipe smells like brewing beer — perfect for fans of our beer brewing channel!

📚 Featuring:
Vintage UK cookbook: Good Cooking with Yeast (Ambrose Heath, 1940s)
No-knead malted brown bread recipe
Honest discussion about modern bread baking pressure
Why imperfect bread still tastes great!

🔔 Subscribe for more vintage recipes every Sunday!
🍞 Watch, bake, enjoy. No perfection required.

#OldCookbookShow #VintageRecipes #MaltedBread #NoKneadBread #AmbroseHeath #WholeWheatBread #SundayBaking #YeastBread #BakingForBeginners #1940sRecipes

MALTED BROWN BREAD Recipe
Put three and a half pounds of wholemeal flour into a bowl, and make a well in the middle. Dissolve half an ounce of yeast and an ounce of extract of malt in a pint and a half of tepid water, pour this into the well, mix in about a third of the meal, cover the bowl with a cloth, and leave in the warm for two hours. Then add half an ounce of salt and mix in the remaining flour from the sides of the bowl. Turn the mixture on to a board, divide it into convenient-sized loaves, put them into greased tins, let them prove for an hour, and then bake them in a moderate oven from three-quarters of an hour to an hour.




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