Dark Malt Loaf Wholemeal (graham) flour 8 oz white flour 1lb 4 oz malt extract (diastatic = enzyme active) 5 1/2 oz malt flour 1 oz baking powder 1/4 oz fat 1/2 oz molasses 2 oz salt 1/2 oz yeast 1 1/2 oz water -approx- 1 lb 1 oz mix to smooth dough all together in one go in mixer dough temp 76'f bulk fermentation - first proof- 1 1/2 hours Divide to fit tin- prove to 3/4 volume of tin Put lid on, or place baking sheet on top & turn whole thing over as it goes in oven. bake 350'f up to 90 mins can also add 6 oz raisins or sultanas to above recipe .

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Grandma's English Breads Recipes