Thursday, June 19, 2014

Malted Wheat Flake Bread

This is a new bread for me.  The recipe is from King Arthur Flour.  You can see it here:
 This calls for some ingredients you might not be familiar with.  I ordered everything from King Arthur.

 The malted wheat flakes gives it a very special flavor.

 There really is no substitute for these.  You could use rolled oats but the unique malted flavor will be lost.

 These flours help the bread to rise and not be too dense.

 Place the dough in a greased bowl, cover it and let it rise until doubled.

 Here it is after the rise.

 Oil a long baker.  I oiled mine very well, or at least I thought I did.

 Place the dough in the oiled baker.

 Cover it and let it rise until it is just cresting the pan.

 It will continue to rise as it bakes.

 Place the lid on the baker and put it in a cold oven.  Set the temperature to 450 degrees.  Bake it for 50 minutes and then remove the lid and continue to bake for another 15 minutes until the internal temperature is 205 degrees.

 A beautiful loaf of bread, right?  That is, until I tried to remove it from the pan.  That sucker is glued in there.  I had to jackhammer it out of there.  I have another loaf in the oven roight now and this time I lined the pan with parchment paper.

 This loaf is crunchy on the outside with a surprisingly light texture on the inside.  This is due to the extra leavening ingredients that were added.

It's perfect with a few slices of good cheese.