A query has arrived from Lindy; she says:
“I have enjoyed various rolls and breads in
I would say that it usually has a soft texture, it isn't wholemeal, but it has some malted grains in the mix that seem to add a definite sweetness and malty flavour.
According to the back of the packet the only extra ingredients are malted wheat flakes, which have the characteristic soft nutty flavour, but you could add some extra wheatgerm too. The same company – Hovis – that markets the flour also makes a granary loaf, but the contents are considerably more varied than the flour!
Malting is the controlled germination of cereals which allows the grain to partially germinate. The germination process is then stopped by the application of heat. It is a process mainly associated with brewing and distilling and bread made with added malted grains will have a hint of a familiar beery back flavour. For much more about malting go to http://www.howtobrew.com/section2/chapter12.html
Angela at A Spoonful of Sugar has a really good post on granary breadmaking and I can’t do better than point you in her direction. Her loaf looks really excellent.
1 comment:
Many thanks, June. Thus far, I have thrown a handful of the malted wheat flakes in with my weekly round Sullivan Street loaf, where they add some nice flavor and texture...I'm going to try a brown sandwich loaf soon.
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