Dear JoAnn,
I lived in the UK, and I too miss the Hovis Brown Breads! Check the
Hovis web site for recipes, mixes and flours:
<http://www.rankhovis.co.uk/producef.htm>
Perhaps a supplier specializing in British products could help with the
unique ingredients!
Good luck,
Myron in Florida
PS Please join me Sunday at 9pm EST for "Cooking with the Beach Boy!"
<http://busycooks.miningco.com/mpchat.htm>
........................................
From: JoAnn <joannr@pclink.com>
Subject: ISO Granary Malted Brown Bread Recipe
Date: Wed, 21 Oct 1998 11:35:13 -0500
Hello,
I have been asked by an Englishman to attempt to duplicate his Granary
Malted Brown Bread in my bread machine. From the wrapper the ingredients
are: Malted Meal (Wheat Flour, Malted Wheat Flakes, Wheat Bran, Wheat
Protein) Water, Yeast, Vegetable Fat, Salt, Malt Flour, Vinegar, Soya
Flour, Emulsifier: E74(e); Flour Treatment Agent:E300.
Quoting the bread wrapper: "The origins of the malted brown GRANARY
bread
baked by 'HOVIS' can be traced back to the 15th Century when Benedictine
Monks of Burton Abbey invented a special process for the malting of
wheat
grain. The maltsters still use the traditional malting methods to make
the
malted flakes which give GRANARY breads their distinctive and unique
nutty
flavour."
'''''''''''''''''''''''''''''''''''''''''
Myron Menaker Daytona Beach FL USA
myronm@bellsouth.net |
\ / _\/_
.-'-. //o\ _\/_
-- / \ -- | /o\\
jgs^~^~^~^~^~^~^~^~^-=======-~^~^~^~~^~^~^~|~~^~^|^~`
|