BreadClub20....the award-winning site for Happy Bakers.
2021 : World Bread Awards : Winner - Wales
Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you go on to join us by 'Liking' and 'Subscribing'.
Ah, I hear you say.....what's 'Malthouse flour'.
Well, that's easy. Malthouse flour is a blend of organic wheat, rye and barley wheat flours to which has been added malted wheat flakes.
It's a generic term, these days. You may also come across 'Granary' flour and wonder what is the difference. Again, that's easy. 'Granary' is a registered trademark of Hovis Ltd.
Before we leave Hovis and their trademarked 'Granary' flour - it's interesting that 'Hovis' is a shortened form of 'Hominis Vis' meaning 'Strength of Man'. Certainly a catchier title than 'Smith's Patent Process Germ Flour' which was the previous name until Herbert Grime won the lordly sum of £25 in 1890 for coming up with the name.
Anyway, back to Malthouse flour. You may well be familiar with malted flours in your own country. Watch out though, the key to a Malthouse flour is the addition of malted wheat flakes. It's not the same as adding diastatic malt or malt powder which is sold as a 'bread improver'.