[Sca-cooks] made my first loaf of bread

[Terry Decker]

Two to four tablespoons of liquid malt extrtact should give you what you 
want flavorwise.  It can be added directly to the flour with the liquor or 
mixed into boiling water and cooled for a finer dispersion.

I've never used buckwheat flour in bread, but I suspect it isn't as 
absorbent as wheat flour.  It is also likely that this is a heavy dough and 
the buckwheat isn't getting worked in properly  Something to try, which may 
or may not work, is to take half of your water, dissolve your malt in it, 
let it cool a little bit, then add your buckwheat flour to it stand for a 
few minutes before adding it to the wheat flour.  Then mix the two flours 
and add the rest of your liquor.to make your dough.  I'd recommend some hand 
kneading to feel the consistency of the dough, but I don't know if that is a 
serious consideration with a bread machine.

Bear

> It was a mixture of bread flour and buckwheat flour.  I only added about 
> 1/3
> buckwheat, substituting it for a similar amount of bread flour.\
>
> And I like the flavor of malt, was wondering about using it to flavor my
> bread.
>
>
> -- 
> Ian of Oertha