I have used barley malt in this whole wheat bread recipe to make the yeast develop extra well without a sugary taste. Be sure to use stone ground winter wheat flour for best results.
Makes one large loaf.
Ingredients:
- 1/4 c barley malt powder
- 2 tsp active dry yeast
- 3 Tbsp buttermilk powder
- 1 1/2 c warm water
- 3 c stone ground whole wheat flour
- 2 Tbsp gluten flour
- 1 tsp salt
- 1 tsp lecithin granules
- pinch ginger powder
Directions:
- In a large bowl, blend barley malt powder, active dry yeast, buttermilk powder, and warm water. (Mixture should be 105-110 degrees F.) Allow to stand 10 minutes, or until it foams up.
- Mix remaining ingredients on a sheet of wax paper. Transfer to the bowl of yeast mixture and blend with a wooden spoon.
- Turn out on a work surface and knead about 5 minutes, adding a bit more flour or a bit more warm water as needed to make a moist, pliable dough.
- Place the dough back in the large bowl, cover with a clean tea towel, and allow to rise in a warm place an hour, or until double in volume.
- Punch down and allow to rise again. (This may take about 40 minutes.)
- Turn onto a work surface and flatten. Roll up into a loaf shape, taking care to smooth the dough. Place in an oiled, 2 pound loaf pan. Make 4-5 slashes in the top of the dough with a sharp knife.
- Cover with the tea towel and allow to rest on the counter for 20 minutes. Place in the center of a cold oven. Turn the heat to 350 degrees F and bake 40 minutes, or until lightly browned.
- Remove loaf from oven and turn out onto a cooling rack. Cool completely before slicing.