I'm English by birth and miss the 'old fashioned' style Granary bread of my youth. I use a breadmaker and have 'fine-tuned' recipes to produce something approaching the bread I miss: I add small quantities of several types of grains and pumpkin and sunflower seeds.
Now, however, I've purchased a quantity of malt powder in the hope that I can reproduce the malty flavour of 'real' Granary bread.
Question: How much malt powder should I add to my recipe?