Improving keeping quality
I plan to make Floyd's/Jeffrey Hamelman's Cinnamon Raisin Oatmeal Bread tomorrow to send to a relative. It will reach her late Friday or early Saturday. I'd like to tweak the recipe just a bit to improve the keeping quality. This will be the first time I'm making this bread, so don't want to make many changes. Maybe it keeps so long, I don't need to worry about this, but I can't tell from reading the recipe!
I thought I would add 2 Tbsp. of granular lecithin and 1 teaspoon of diastatic malt powder to the recipe. I just got these ingredients from King Arthur, and haven't used them at all. Do they affect the flavor?
What do you think?