If you have a stand mixer, this is a good recipe for it as the dough is sticky. Put all the ingredients apart from the milk and malted wheat flakes into the bowl of your stand mixer and mix gently for a few seconds on the lowest speed, slowly increasing to a moderate speed until the ingredients come together and form a dough. Otherwise, knead by hand for around 10 minutes.
Rest the dough for 10 minutes. Once rested, knead for about 2 minutes in total, then rest for a further 2 minutes. Repeat until the dough is elastic and the sides of the bowl are clean.
Cover the bowl with a clean tea towel and leave to rise until the dough has doubled in size.
Meanwhile, grease 2 x 2lb USA Pans loaf tins.
(I like these as very even heat distribution) with butter and dust lightly with flour.
Once the dough has doubled in size, turn out onto a lightly floured board and divide evenly into two pieces.
Stretch each piece into an oblong, about the size of an A4 piece of paper. Fold one end into the centre and then the other end over the folded dough, like a business letter and then turn the dough over so that the seam is underneath, tucking the ends under firmly. Smooth the top and gently place into the tins.
Cover again with the tea towel and leave to rise until doubled in size.
Preheat the oven to 180°C. Once ready to bake, gently brush the top of each loaf with milk and then scatter over a tablespoon of wheat flakes over each loaf.
Place in the oven and cook for 25-30 minutes or until golden and baked.
Remove from the oven and cool on a wire rack. |