Dishes
Maltese Hobz (Traditional Bread)
A rustic, slightly sour loaf that is a staple in Maltese households. It has a chewy crumb and a crisp crust, perfect for soups, stews, or simply with butter.
Ingredients
Steps
- Activate yeast – Dissolve the yeast and sugar in a small amount of lukewarm water and let sit for 5‑10 minutes until frothy.
- Combine flours – In a large bowl mix the whole‑meal and white flours with the salt.
- Form dough – Make a well, pour in the yeast mixture, the remaining water, and olive oil. Stir until a sticky dough forms.
- Knead – Turn onto a floured surface and knead for about 10 minutes until smooth and elastic.
- First proof – Place the dough in a lightly oiled bowl, cover, and let rise for 1‑1.5 hours, until doubled.
- Shape loaf – Punch down, shape into a round or oval loaf and place on a parchment‑lined baking sheet. If using seeds, brush the top with a little water and sprinkle them on.
- Second proof – Cover loosely and let rest for 30‑45 minutes.
- Bake – Pre‑heat the oven to 200 °C (390 °F). Bake the hobz for 35‑40 minutes, or until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.
- Cool – Transfer to a wire rack and let cool completely before slicing.