Ħobż Malti (Maltese Bread)
Traditional Maltese crusty bread with a dark crisp crust and soft open crumb. Essential for soups, dips, and ħobż biż-żejt.
Ingredients
- 500g strong bread flour
- 7g dried yeast
- 1 1/2 tsp salt
- 1 tsp sugar
- 330-360ml lukewarm water
- 1 tbsp olive oil
- Extra flour, for dusting
Instructions
- Make the dough: Mix the flour, yeast, salt, and sugar in a large bowl. Add the lukewarm water and olive oil, then mix to a sticky dough.
- Knead: Knead for 10 minutes until smooth and elastic. The dough should remain slightly tacky rather than dry.
- First rise: Cover and leave to rise for 1-2 hours, until doubled.
- Shape: Turn the dough onto a floured surface, shape into a round loaf, and place on a floured tray. Cover and rise again for 30-45 minutes.
- Bake: Preheat the oven to 230°C (fan 210°C). Slash the top of the loaf, place in the oven, and bake for 30-35 minutes until deeply browned and hollow-sounding when tapped. Cool before slicing.
Ħobż Malti is Malta’s traditional crusty bread, known for its dark crisp crust and soft, open crumb. It is central to everyday Maltese food, from soups and stews to bigilla and ħobż biż-żejt.
Serving Suggestions
- Serve with soups, stews, and dips
- Use for ħobż biż-żejt
- Eat with olive oil, tomatoes, and ġbejna
- Toast older bread for bruschetta-style snacks
Traditional Notes & Tips
- Traditional bakeries use very hot ovens for a strong crust
- A slightly wet dough gives a better open crumb
- Let the bread cool before slicing or the crumb may become gummy
- The crust should be well browned
- Day-old bread is excellent for sandwiches and soaking up sauces