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Granary bread

1 cup malted wheat flakes
2 cups flour
1 teaspoon malt powder
1 tablespoon yeast
2 cups warm water
1/4 cup malt syrup

2 tablespoons canola oil
2 teaspoons salt
3 cups flour, bread

Combine the wheat flakes, flour, and yeast in a bowl. Warm the
water and malt syrup and add to the flour mixture. Stir well and
allow to ferment for 30-60 minutes.

Add the oil and salt and then add the bread flour one cupfull at
a time until a shaggy dough is formed. Allow to rest for 10-15
minutes, then turn out and knead for about 10 minutes or so. Place
in a greased bowl and allow to rise covered with plastic wrap until
doubled in volume, about 1 1/2 hours.

Turn out and punch down. Shape into two loaves and place in 8 1/2
inch bread pans. Allow to rise until the dough is about 3/4 risen.
Bake in a preheated oven at 350F for about 35 minutes. Remove from
pans and cool on a rack.

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