I’ve been getting a bit tired of the multigrain flour from the supermarket, which seems to have a lot of linseed in it. As far as I’m concerned, linseed should only go near cricket bats, I really don’t see there is anything favourable to be said about it from a culinary POV.
This made me hanker for some granary bread and in the absence of Hovis Granary flour, how about a home effort? Shona found out that the grains are malted wheat or barley. The other flavour essential is malt extract itself, a tin of which we happened to have lurking. I picked up a bag of wheat and we soaked a handful for a day, then placed on damp kitchen paper until sprouted 5-10mm.
Then heated on a highish heat in a thick small saucepan until dark brown as shown, stirring constantly to get an even tan and prevent burning.
The final breadmix was
- 3cups flour- 3/4 white flour, 1/4 rye (I had no wholemeal, maybe 1/2 next time)
- a dessertspoon of malt extract,
- the handful of wheat,
- 3/4 tsp salt
- 1tsp yeast
- 300ml water
Into the breadmachine on multigrain setting.
Butter, marmalade, yum.