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Granny White
Granary bread
1
2
1
1
2
1
cup malted wheat flakes
cups flour
teaspoon malt powder
tablespoon yeast
cups warm water
/4 cup malt syrup
2
2
3
tablespoons canola oil
teaspoons salt
cups flour, bread
Combine the wheat flakes, flour, and yeast in a bowl. Warm the
water and malt syrup and add to the flour mixture. Stir well and
allow to ferment for 30−60 minutes.
Add the oil and salt and then add the bread flour one cupfull at
a time until a shaggy dough is formed. Allow to rest for 10−15
minutes, then turn out and knead for about 10 minutes or so. Place
in a greased bowl and allow to rise covered with plastic wrap until
doubled in volume, about 1 1/2 hours.
Turn out and punch down. Shape into two loaves and place in 8 1/2
inch bread pans. Allow to rise until the dough is about 3/4 risen.
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