bermaline bread

Anyone have any experience of this bread?

It was very popular in the past. I recall, it was very moist, had a rich though delicate, dense texture and was very slightly sweet.

(Addition. I've also just remembered. The crust was firm but not crunchy and the loaf itself was quite heavy, perhaps equvalent to what you might expect two to weigh.)

It could be eaten without any butter at all, but was amazing with a good quality one.

I know it was made with whole meal flour (ie wheat germ) and included some malt syrup and milk.

It was supposed to be quite difficult to make, only the very best bakers could manage it. It was generally baked in a special tin. 

I've Googled for recipes and found a few with vague or no instructions. 

BERMALINE BREAD

1½ cups lukewarm water
4 tsp malt syrup (or 2 tsp malt and 2 tsp golden syrup or treacle)
1½ tsp brown sugar
1 tsp salt
2 Tbsp skim milk/ soy milk powder
2 Tbsp oil or soy lecithin
2 cups strong bread flour (high grade flour)
1¾ cups wholemeal or whole wheat flour 
3 tsp Surebake yeast 

1 breakfast Cup of flour
1      "            "       wholemeal (? I assume flour?)
1      "            "       Bran
3 moderate teaspoons Baking powder
1/2 teaspoon salt
2 Tablespoons Golden syrup
1 Tablespoon butter 
about 1 1/4 breakfast Cups Milk or Milk and water

Sift flour; add wholemeal, bran, salt and bp. Dissolve Golden syrup and butter in warm milk and mix into dry ingredients. Bake in greased loar tin 45mins to an hour at 400F

I last had this bread in the late 70s in Edinburgh. The fellow running the shop was a very talented though nervious type and apparently disappeared suddenly one day!

Anyway. If anyone has any information on Bermaline and especially, experience in baking it, it will be appreciated. It;s such a great bread, it shouldn't be allowed to simply disappear.