Category Archives: Granary

Maltastic Leavenation

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.

 

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