Where it comes from
Veda is a malted loaf woven into the daily life of Northern Ireland, where it is now chiefly produced. Legend tells of a Northern Irish cleaning woman who accidentally used wheat that had grown damp and sprouted into malt, producing a sweet, nutty bread by happy mistake. Soft and caramel-dark with a distinctive malty tang, it is a teatime staple, especially good toasted and thickly buttered.
On the plate
Soft and slightly springy with a moist, dense crumb and a deep malty sweetness that hints at toffee. Toasted and buttered, the malt notes intensify into something almost caramelized. It's quietly addictive, lovely with a strong cup of tea.
How it works
Malt extract supplies both fermentable sugars that feed the yeast and the residual sugars and dark color that give the loaf its sweet, caramelized character. A long prove develops a soft, fine crumb in the enriched dough.
Variations
Sliced and toasted, made with wholemeal for a denser loaf, with added raisins, served with jam or cheese
On the Palate
Ingredients
Serves 8How it's made
8 steps · Show ↓15 min active · 120 min waiting
How it's made
8 steps · Show ↓- 13 min
Warm the milk and stir in the malt extract until dissolved.
- 22 min
Mix the flour, salt and yeast in a large bowl.
- 35 min
Pour in the malty milk and bring together into a sticky dough.
- 410 min
Knead the dough until smooth and elastic, about 10 minutes.
- 560 min
Cover and leave to rise until doubled in size, about an hour.
- 64 min
Knock back, shape into a small loaf and place in a tin.
- 745 min
Prove again until risen, then brush the top with more malt for shine.
- 830 min
Bake at 200C until dark, domed and hollow-sounding, about 30 minutes.
