Granary Bread (bread Machine)

Chef's Tips

Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread.
Malted Wheat Flakes smell fantastic and look great and have a pleasant chewy texture so are ideal for adding to breads to give a rustic appearance and an extra malty flavour. A typical proportion to add is around 150 grams per 1kilo of flour although more or less may be added to taste - not forgetting that they can be used on top of the loaf too. Malt Wheat Flakes can also be added with Red Malt Flour to give a granary flavour to your bread.
Malted Wheat Flakes are excellent for other uses too - particularly good in your muesli for extra taste and crunch.
Red Malt Flour is produced from carefully roasted wholegrain barley malt to give a rich red/brown colour and a bittersweet flavour which compliments many types of bread.
Used alongside Malted Wheat Flakes, it will produce a fantastic Granary style loaf when used at 4% on Flour weight, and when used in a standard wholemeal loaf at around 2% on flour weight, it gives a superb boost to flavour and colour.
This ingredient also comes into its own for the bread machine baker
Put 10 grams in with your standard white / wholemeal recipe to transform your bread. Please note that this flour is not enzyme active, so will have no significant effect on dough, or bread texture.