Malt Crunch Malted Bread Flour 16kg

Consistent quality, great taste and a great loaf maker.

Super tasty mix. Produces nice, fluffy sourdough loaves. Only downside is it's already with added salt

I buy big 16kg bags of flour all the time as I make my own bread to avoid all the additives they add to the shop bought stuff. Discovered Heygates in 2020 when it was difficult to get flour. I've tried the baker's green, Norfolk Crunch and now this. I have to say, this Malted stuff is the best I've tasted. I love the elasticity of the bread and the maltiness is just right. Divine. I would definitely recommend this flour. Comes packed in a paper bag, followed by a thick plastic one over the top to protect from moisture.

This makes an extraordinarily good loaf of bread in my breadmaker. 500 g of flour, no need for salt as its already added. I warm the tap water because cold water will interfere with the yeast. You will need 290ml of water and I use 3 table spoons of olive oil, I add 1 and a quarter tea spoons of dried active yeast and I give it a good stir before the breadmaker starts with a wooden handle. I set the machine to multi grain. Its crunchy and delicious!. If you boil water and put 50 ml of this and top up to 290ml, this is warm enough.

This is the first time I've used this flour .I've been baking bread for more years than I want to admit to and have tried flour from many mills, shops and even hand milled straight after harvesting. This is very good and the ONLY reason I'm not giving it 5 stars is because I'm used to my recipe so made it and added salt. Completely forgot this has salt added! WHY? ....But ....apart from that.... It's got great texture and, under the salty overtones, there's a lovely flavour

Great flour for baking bread.

I bought this because I could no longer get the brand that I use to get and considering how good this flour is, I'll probably never go back to the other brand. Even if they are "resurrected". As there is nothing on the bag to indicate what yeast & water requirements are, Heygates were very helpful in telling me what was required and the amounts, albeit as a guide, as, unlike previous brand it is not a case of "bunging it into the bread maker and adding water!". So for you dear reader, allow me to elucidate. Please Note SALT has already been added by the company. The amount of yeast you'll require is 3% of the weight of flour you'll be using, e.g. 500g x 3% = 15g. This will make a 900g loaf - about the average size of what a Bread Machine will make. Water required is about 55-56% of the weight of flour you'll be using, e.g. 500g x 55% = 275ml (x 56% = 280ml) Although I'm using a Von Chef Bread maker, the above will be the same if making by hand - probably ;-) If however, like me, you're using a Bread Maker you might be interested in what I do, with consistent results - just like I used to get with previous brand. I have tried various measures but have found the following to give very consistent results;- The water, 280-300ml I "warm up" in a 650w microwave at 1'20" - I do this as my water is filtered and sits in a fridge, this also helps the yeast to get started. I weigh out 16g of yeast and 500g of flour, mixing them well in a large bowl. Then I put 3Tsp's (That's TEASPOONS, NOT as some people think Tablespoons Tbsp!) of Olive oil into the mixer, pour in the warmish water and then add the Flour/Yeast mix. I set the Bread maker on the No.1 Basic setting. This takes 3Hrs and leave it for another 1/2hr 45mins before removing and placing the loaf in a cotton/hessian bag to cool off and absorb excess moisture. This makes for a nice crunchy-ish crust. My only gripe is, 16Kg is one heck of a big bag, but it would be nice if they produced smaller bags of a more manageable size for us home bread makers. I worked out that this bag will probably last me until March/April 2021, let's hope it doesn't go "off" before then. Enjoy.

Makes amazing, delicious bread. Took me a couple of loaves to realise it already contains salt. I do 50/50 manitoba mix and have had the best results ever with my bread making...and I make a lot, 2-3 times a week for last 2 years. I use my kitchenaid mixer to knead, then prove etc and shape loaves by hand. Perfect results everytime. Am going to try the Norfolk crunch next time as it doesn't have added salt.