Wednesday, October 27, 2010
A Bread for the Season
Malted Wheat Flake Bread
For anyone who might steer away from yeast bread, let me assure you how easy this was to prepare. First of all, you put all the ingredients in the bowl, at once!
I had a covered stone loaf pan and sprayed it with a nonstick pan. I turned the dough out onto a floured bread board and shaped the dough into a long loaf. I placed it in the covered bakeware and put the top on so it could double in size, about an hour. Place the covered stone load pan in a cold oven and turn the temperature 450F-degrees. Let bake 45 to 50 minutes. Remove the lid and bake for another 5 to 15 minutes until the loaf is a deep brown. Use an instant-read thermometer, inserted in the center, to make sure the temperature reads about 205F-degree.