My Breadmix is typically 2 cups Nelstrop Maltflake to 1 cup multipurpose white flour, sometimes I vary it a little bit with Rye and/Sarasen Flour as they say in French(Buckwheat). A spoonful of malt, warm water (maybe a bit of cold tea), salt 10g for a 600g loaf, yeast and away you go. After an initial 30min cold fermentation I take it out the fridge, mix in the 15ml of olive oil, 4hrs for proofing including 2-3x folding in, then its 40mins in the fan assisted electric oven, 20mins at 200 C and 20mins at 180 C; end result an amazing malted brown loaf of bread. The Nelstrop Maltflake is nutritious, tasty and very Moorish!
My favorite flour
The flour is excellent
Bought this to add a different taste to a home-made sour. Always enjoyed a malted loaf and this flour hasn't let down.
Use in bread machine. Loving the bread from the flour