Marriages Organic Country Fayre Strong Malted Brown Bread Flour 1 kg (Pack of 6)

This produces a granary style malted loaf. A bit brown a bit white, malted, a really good all rounder. I love this flour mix, I usually add more wholemeal or white or different seeds etc but it's good as is if you don't want to fiddle around. I find it to be pretty strong and doesn't need any unusual handling.My only comment with mixes that have seeds in, these can sometimes make the bread more likely to tear in kneading and final shaping. So it can require some more care if you're used to straight white bread.There are a lot of things that effect extensibility, but I've found a good autolyse helps with this dough. An hour to 2, 3. Even left it for 6 once. No need for a really long autolyse but depends on your schedule. I found it really helps with final shaping on this, again due to the seeds (but my method tends to make quite a strong dough).500g flour350g water10g salt25-150g starter depending on weather etcMix flour and water, leave for an hour covered.Add starter, mix fully into the dough, then add salt. No knead until it passes the window pane test - added benefit of autolyse is less time kneading and you'll find kneading easier overall. This is all done in one bowl at this point (cleaner and easier).Move to clean lightly oiled bowl and rest for an hour. Then to strength and fold every 45 mins for another 2-4 hours, or more, depending on temperature / weather. Careful not to knock air out.I don't look for it to double, that would be too far. Maybe 50% in size.Final strength and fold then remove to lightly floured surface for shaping. Do a shaping then leave for an hour, covered.Return and do final shaping, and place in banneton.Place covered in fridge over night, bake 12-24 hours later (or even days longer if you want and your fridge is cool).I recommend the Dutch oven method as its almost fool proof and easier / cleaner.I prefer a young, liquid starter as it's comes alive quickly and the gluten isn't degraded.DONT ADD FLOUR WHEN KNEADING! Use a dough scraper, learn how to handle. Light touched, clean hands, scrape to release, no flour needed.

I use this all the time, it makes good healthy bread.

I made my first loaf yesterday evening and it came out great!Since I've been making my own bread in a Panasonic breadmaker machine for the past 3 months.I haven't bought a ready made loaf since - the reason being that I much prefer my own made bread.It toasts super! I've been adding bread improver for about the last 4 loaves and it makes a real improvement. It makes the bread softer and also easily stays fresh for a week, by which time I've eaten it.Once it's cooled down after baking, I put it into an expandable bread container, that i purchased from amazon. Maybe that helps to keep it fresh.Anyway, I'd recommend this flour - although I've seen the cost of flour ONLINE increase dramatically - and that's my only gripe!

I like adding malted wholegrain to my bread - it gives a richness of flavour and an interesting texture.

Really impressed with the quality of this flour and as a Granary bread fan, I have tried quite a few.I bought it on subscribe and save and the first purchase was excellent value, but the second is more expensive per kg than other organic brands that I also like and can get at my local supermarket. Very disappointing.Another small complaint is the overuse of glue, a few ripped bags and use of sellotape required!

Slightly more expensive than local strong white flour, but well worth that little bit extra. I am sure it not only adds flavour but also goodness to the bread that I make.

Does the job.

My first loaf made from the flour which arrive on time today turned out perfect. Made in machine. Very happy with this flour. Flour everywhere has increased in price but this is my treat so not so concerned about cost. Half eaten fresh over two days, half frozen. It is so tempting to eat it all but I have to be disciplined in carb intake.