Not really a recipe as this uses my basic bread recipe. It is simply a way of ringing the changes and making the loaf look really attractive. (Well I think it does!)
Make the loaf as directed until the final shaping a proofing. Divide the dough into 18 small balls. Using a lightly oiled 10″ cake tin place 11 balls around the outside of the tin, then a ring of 6 balls and finally one ball in the middle.
Leave to prove for thirty minutes. Whilst the dough rises preheat the oven to 220c.
Brush the top of the dough with a little water and scatter over a dusting of malted flour dough if you have it, white flour if not. Bake for 20 to 25 minutes until golden and risen.
Remove from the tin and cool on a wire rack.