Wholemeal bread - brown treacle/molasses and fat ingredients

[Sparkysea]

Hi All

A friend who was a commercial baker who has now passed away used to make really nice wholemeal bread by adding a white fat and a brown type of treacle/thick liquid to a standard recipe. It didn't give any sweet type of flavour or infact any particular flavour but it was much tastier and was a nice brown colour and more moist.

Sorry to be so vague... but just wondered if there is anyone out there who might know what the ingredients were??

Thanks for your thoughts!

Sparky

[AndyHCZ]

The fat is just there to improve the longevity of the bread.

I think the brown treacle would be malt extract.

[21TonyK]

No baker myself but malt extract sounds likely. I had a chef who made the most amazing wholemeal bread with malt extract, honey and dates.

[Sparkysea]

Thanks Guys ... when I follow basic recipe I find the bread tasteless. I'm not looking to jazz it up with different flavours just want a nice wholemeal loaf

[AndyHCZ]

What recipe are you using?

Bakerybits has some good recipes on their blog, like this one - http://bakerybits.co.uk/resources/an-english-twist...

[Sparkysea]

Thanks Andy
I was using the one on the back of Duchy's wholemeal flour...flour milk, water, dried yeast and salt - ok but bland
Maybe the recipe you suggest will be better, but I think it might also be nicer with some fat (of some description)

[AndyHCZ]

Check the amount of salt also. In most breads, the salt should be around 2% of the weight of flour used.