Dear Kenneth,
I use this recipe for granary bread from King Arthur Flour. It calls for
malted wheat flakes, which are available through their catalog, and barley
malt syrup, which is available in health food departments of grocery stores
and also through KA. Elizabeth David discusses Granary bread in her classic
book, English Bread & Yeast Cookery. She says that the loaf has some rye
meal in it, too, although this recipe doesn't call for it.
"Granary" Loaf from King Arthur
2 cups lukewarm water
1 to 2 tablespoons barley malt extract
1 cup malted wheat flakes
2 cups whole wheat flour (they recommend their white whole wheat)
1 scant tablespoon instant yeast
2 tablespoons melted butter or oil
2 teaspoons salt
3 to 4 cups unbleached all-purpose flour or bread flour
Pour the 2 cups of water into a mixing bowl. Stir in the barley malt,
wheat flakes and wheat flour. Mix in the yeast and allow this sponge to work
for 15 to 20 minutes.
Stir in the butter or oil, salt and about 2-1/2 cups of the unbleached
flour. Add flour slowly until you have a shaggy mass that begins to hold
together and pull away from the sides of the bowl.
Turn the dough out onto a floured kneading surface and knead until it's
cohesive. Give it a rest while you clean out and lightly oil the bowl.
Continue kneading for several minutes, adding only enough flour to keep the
dough from sticking to you or the board.
Return the dough to the bowl, turning it so the top of the dough has a
thin film of oil on it. Cover with a damp towel or plastic wrap...and let
the dough rise until it has doubled in bulk... Punch the dough down, cut it
in half and shape it to fit two 8-1/2 by 4-1/2-inch bread pans. Allow to
rise until the dough is about 3/4 risen, full but so a fingerprint still
bounces back.
Bake the bread in a preheated 350F oven for 35 to 40 minutes, or till
it tests done. Remove and cool on a rack.
I agree, it's good stuff.
Deborah Boguszewski
Roseville, MN