Greetings from Spokane
Although new to this forum, I'm not new to home bread making as I have been doing it on and off for a good number of years. I'm an ex-patriot "Brit" and I've gone back to making my own bread as I find most commercial American breads are either too sweet or too flavorless or just plain bad. I will say a good word for the La Brae bakery however as their artisan breads are generally very good. Coming from the UK I do miss "Hovis" bread which is or was a type of semi whole wheat bread which I grew up eating. It is next to impossible to find "Hovis" flour in the US. At the moment I'm using a mix of 350 grams of strong white flour to 150 grams of whole wheat, plus the usual salt, water and yeast ( I also add about 2 tablespoons of light olive oil).. This gives me about the color of "Hovis" and nearly but not quite the taste. I understand some people have added malt extract to get a "Hovis" type loaf. However I understand that the orginal bread did not contain this. Has anyone else tried to make this?