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.
