# Ħobż Malti (Maltese Bread) Source: https://www.malteserecipes.com/recipes/hobz-malti/ Traditional Maltese crusty bread with a dark crisp crust and soft open crumb. Essential for soups, dips, and ħobż biż-żejt. Prep time: 30 minutes (plus rising time) Cook time: 35 minutes Servings: 1 large loaf Tags: bread, maltese-classic, traditional, bakery, vegan, side-dish Ħobż Malti is the crusty bread served with Maltese soups, dips, and sandwiches. This approachable home version uses dried yeast and two rises; it does not require a sourdough starter. A tacky dough and a well-heated oven help build the crust, while cooling the loaf before slicing gives the crumb time to settle. Allow the rising time as well as the hands-on preparation. ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 500g strong bread flour - 7g instant dried yeast - 1 1/2 tsp salt - 1 tsp sugar - 330-360ml lukewarm water - 1 tbsp olive oil - Extra flour, for dusting ## Instructions 1. **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. 2. **Knead**: Knead for 10 minutes until smooth and elastic. The dough should remain slightly tacky rather than dry. 3. **First rise**: Cover and leave to rise for 1-2 hours, until doubled. 4. **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. 5. **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. ## Ingredient Guide - **Strong bread flour:** This helps the dough develop enough structure to hold its shape and trap the gas produced during rising. - **Instant dried yeast:** Mix it into the flour as written. Other yeast products may need different preparation; follow their packet directions. - **Water:** Start with 330ml and add more gradually if the flour takes it up. The full 360ml is not compulsory. - **Salt:** This seasons the whole loaf; measure it rather than estimating a pinch. - **Olive oil:** The small amount enriches this home dough without turning it into a rich, soft roll. ## Ingredient Substitutions Outside Malta Strong flour may simply be labelled **bread flour**. Ordinary plain or all-purpose flour can give a softer dough and a less open crumb; start with the lower water quantity if using it. Do not substitute self-raising flour. Active dry yeast is different from instant yeast. Check the manufacturer's conversion and activation instructions rather than assuming every sachet is interchangeable. A sourdough starter also needs its own formula and schedule, not a spoon-for-spoon swap. ## Tips for Dough, Rise, and Crust - Expect a slightly sticky dough. Lightly flour your hands or use a scraper instead of repeatedly adding flour to the dough. - Knead until elastic before the first rise. If the dough tears, give it a short covered rest and continue gently. - Judge the first rise by the increase in volume. A cool kitchen can take longer than two hours; a warm kitchen can be quicker. - Shape without pressing out every air bubble, and give the loaf room to expand on the tray. - Preheat the oven fully. Cool the baked loaf on a rack so steam can escape from underneath. ## How to Serve Ħobż Malti Spread with [Bigilla](/recipes/bigilla/), turn slices into [Ħobż biż-Żejt](/recipes/hobz-biz-zejt/), or serve beside [Brodu](/recipes/brodu/). Our [baking and pastry collection](/collections/maltese-baking-and-pastry/) includes more Maltese dough projects. ## Storage and Freezing Cool completely before wrapping. Keep the bread covered at room temperature for short-term use; wrapping preserves the crumb but softens the crust. Slice and freeze what you will not use soon, then toast individual slices from frozen. See [King Arthur Baking's bread-storage guidance](https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread). Use sound, day-old bread for toast or [Pudina tal-Ħobż](/recipes/pudina-tal-hobz/). ## Frequently Asked Questions ### Is this a sourdough recipe? No. It uses instant dried yeast for a same-day home loaf. The flavour and fermentation will differ from a loaf made with a sourdough starter. ### Why is my loaf dense? Common causes include too much flour, insufficient kneading, or baking before the dough has risen enough. Check that the yeast is within date and that the water was lukewarm, not hot. ### Why is the crumb gummy? The loaf may have been cut while hot or taken out before it was fully baked. Let it cool on a rack and check the bake as well as the colour of the top crust. ## Bread and the neighbourhood baker Bread's importance in Malta goes beyond its use with soup. Historian Noel Buttigieg describes how eighteenth-century urban households increasingly bought finished loaves instead of arranging grain, milling, and dough themselves. Bread quality and weight became matters of public concern. See his [study published by Heritage Malta](https://www.um.edu.mt/library/oar/handle/123456789/94914). The loaf above is a home-kitchen recipe, not a reconstruction of an eighteenth-century formula. Its useful place at today's table is straightforward: slice it for dips, fill it for lunch, and save stale pieces for bread pudding. ## Explore the collections - [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/) - [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/) - [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/) - [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/) - [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/) ## Serve with or cook next - [Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)](https://www.malteserecipes.com/recipes/hobz-biz-zejt/): Fill slices of your loaf with tomato, tuna, and capers. - [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Serve fresh bread with a garlic-rich broad bean dip. - [Pudina tal-Ħobż (Maltese Bread Pudding)](https://www.malteserecipes.com/recipes/pudina-tal-hobz/): Use bread that has gone stale in a spiced chocolate bread pudding.