Granary Bread
Submitted by brianjwood on October 16, 2002 at 8:49 am

DESCRIPTION
Granary Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 cup malted wheat flakes
2 cups flour
1 teaspoon malt powder
1 tablespoon yeast
2 cups warm water
1/4 cup malt syrup

2 tablespoons canola oil
2 teaspoons salt
3 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. Bake in a preheated oven at 350F for about 35 minutes. Remove from pans and cool on a rack.