I have been listening to Stella Culinary/Free Culinary School podcast for quite a while now. I am really enjoying all the videos being produced currently. I haven't posted in the forum much so I might as well introduce myself. I am a mechanical engineering student at the South Dakota School of Mines and Technology. I am currently in AZ doing an internship for this semester and summer. I didn't start cooking until I started college. I reallized that I wanted to eat good food but I didn't want to go to resturants all the time so I decided to learn how to cook. I quickly became very passionate about cooking and I really like experimenting and trying new things. My "go to" tecniques are sauce making, braising and deep frying.
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.