Malted Brown Bread

• 1 kg three malts brown flour
• 1 tablespoon fine sea salt
• 35 g fresh yeast (about the size of a large walnut)
• 1 tablespoon sunflower oil
• 550 ml warm water (30 in summer, 40 in winter)

1. Add the yeast to about a third (200ml) of the warm water. Leave to froth up in a warm place.
2. Meanwhile, mix the flour and sea salt together.
3. If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water. Knead well for about 10 minutes to a polished, silky soft dough.
4. Cover with a damp linen cloth and allow to stand for 20 minutes.
5. Meanwhile, preheat the oven to 220u0b0C /428u0b0F / Gas Mark 7.
6. Warm the 2 baking trays or 3 small flower pots (about 5 1/2" diameter) then lightly oil. Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
7. Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80u0b0F is ideal) for about 3/4 hr until the dough has doubled in size.
8. Bake for 35 - 40 minutes. Turn out the bread and tap the bottom. If it sounds hollow - the bread is cooked. If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.

brown flour, salt, fresh yeast, sunflower oil, water

Taken from www.food.com/recipe/malted-brown-bread-215033 (may not work)