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Malted Whole Wheat Bread

Malted Whole Wheat Bread 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.


  • 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


  1. 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.
  2. Mix remaining ingredients on a sheet of wax paper. Transfer to the bowl of yeast mixture and blend with a wooden spoon.
  3. 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.
  4. 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.
  5. Punch down and allow to rise again. (This may take about 40 minutes.)
  6. 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.
  7. 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.
  8. Remove loaf from oven and turn out onto a cooling rack. Cool completely before slicing.

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