By Ruth Clemens
A dark, grainy, malted bread – hearty and tasty. With a crisp crust and speckled with malted wheat flakes, this is definitely a show-stopper of a loaf.
To make the dough place the flour, salt, sugar and yeast in a large mixing bowl and stir to combine. Make a well in the centre and add first the malt extract and then the water.
Mix together in the bowl to form a rough dough. Turn out onto the work surface and knead for 10 minutes until smooth. It will be a little sticky to begin with but will b