Ingredients:
750 g (1.65 lb) flour
100 g (3.5 oz) wheat bran
1 tbs olive oil
1 tbs barley malt
1/2 package dry active yeast
1 tbs white vinegar
1 tbs salt

Preparation:

1. Combine flour and wheat bran into large bowl. Make a “well” in flour mixture. Add malt, vinegar and yeast. Add water, stirring, until you get a stiff dough. After 10 minutes add salt. Cover, let rise for 2 hours.
2. Put into greased pans, let rise for 2 hours.
3. Bake at 245 C (470 F) for about 20 minutes. Turn temperature to 220 C (425 F) and bake for 20 more minutes. Remove from oven and let cool.

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