Instructions: Pour the 2 cups of water into a mixing bowl. Stir in the barley malt, wheat flakes and wheat flour. Mix in the yeast and allow this sponge to work for 15 to 20 minutes.

Stir in the butter or oil, salt and about 2-1/2 cups of the unbleached flour. Add flour slowly until you have a shaggy mass that begins to hold together and pull away from the sides of the bowl.

Turn the dough out onto a floured kneading surface and knead until its cohesive. Give it a rest while you clean out and lightly oil the bowl. Continue kneading for several minutes, adding only enough flour to keep the dough from sticking to you or the board.

Return the dough to the bowl, turning it so the top of the dough has a thin film of oil on it. Cover with a damp towel or plastic wrap...and let the dough rise until it has doubled in bulk... Punch the dough down, cut it in half and shape it to fit two 8-1/2 by 4-1/2-inch bread pans. Allow to rise until the dough is about 3/4 risen, full but so a fingerprint still bounces back.

Bake the bread in a preheated 350F oven for 35 to 40 minutes, or till it tests done. Remove and cool on a rack.

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