(Or 'Malthouse Loaf' 'Malthouse Bread')
Everyday table bread made with a high proportion of malted wheat, distinct from the sweet malt loaf made with malt extract.
Image: Alex Bray...
'Malting' is a process whereby grains are allowed to sprout slightly before roasting and milling them into flour, this causes the production of enzymes which convert part of the grain into sugar, giving a distinctive sweet taste. Because malting is the process by which grains are made fermentable into alcohol, malt production was formerly closely supervised by the tax authorities and this may account for its very late adoption into the baking industry in England.
'Carrs Malt Bread' is known from the beginning of the 20thC, but the, now popular, 'Granary' brand of malted wheat flour, with added malt flakes and split grains, was only introduced by English Grains Ltd of Stoke-on-Trent in the 1950s.
Lancaster Guardian - Friday 18 March 1955
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