- Heat the oven to 425°F. Take a bowl and put salt, flour and butter then mix them properly. In another bowl mix yeast and warm water and set aside for about 10 minutes then mix malt syrup with water as well. Stir in with yeast and flour then mix to make dough. Knead dough for 8 to 10 minutes till it becomes soft and stretchy. Put it in a bowl, and then cover it using a damp cloth and set aside in a warm area for almost 2 hours till it rises and increases in size.
- After 2 hours take the dough and knead for a few minutes, distribute in 4 portions and put in 1lb loaf tins or clay flower pots that have been already brushed. Spread a few drops of water on top, and then put cracked wheat. Wrap and set it aside in a warm place for about 30 minutes till dough rises till the tin’s level. Place in oven and bake for 30 to 40 minutes, then let it cool by placing on a wire rack.