Recipe: Dark Malt Crown Loaf with Wholegrains & Cobnuts
The beauty of malt powders, syrups and grains is how their complex flavours and colours occur directly from nature’s own transformation process. As grains sprout, sugars are created, then slow drying and toasting enhances their sweet flavour, and the result is malt. So in this loaf, whole grains and four different types of malt combine with cooked pumpkin and toasted hazelnuts to create the most ... Read more
