I have recently started making bread in a breadmaker. I generally prefer the taste of white bread but for health reasons try to make loaves with as much fibre as possible. I have tried multiple flours, and the ones labelled "Malthouse" seem to have particularly high fibre but produce bread that to my palate tastes better that anything I can make with other flours other than white. It is also worth noting that it seems these flours are quite expensive, I have not found one for under £2/Kg.
Here are the flours I have tried:
|Fibre content %
To me the malthouse fours make bread that is far more palatable than either brown or wholemeal, but the fibre content in both is higher than the brown, and one is as high as the lower fibre wholemeal.
The ingredients of the two malthouse flours are fairly similar, with malthouse 1 having percentages:
Ingredients: wheat , malted wheat flakes 15%, rye 3%, barley malt flour 3%, antioxidant (ascorbic acid).
It strikes me that there is a significant amount of malted wheat flakes, and these can be bought separately for the same price as the flour. I already have rye flour, I have used that to boost the fibre content of loaves.
What is it about these malthouse flours that seems so "special"? Am I likely to be able to recreate it with cheaper ingredients such as White, wholemeal, rye and/or malted flakes (and perhaps malted barley if that 3% is likely to be critical)?