For 2 breads put in a big bowl :
1000 gr of white flour
8 gr dry yeast dissolved in 100 ml water (20 C) or 25 gr fresh yeast
20 gr butter
20 gr salt (don’t let it make contact with yeast solution)
20 gr sugar
450 ml H2O
100 gr of malted barley (Vienna / Special B / …)
crush 1/2 of the malted grains and leave the rest as whole grains
Mix the yeast solution in a puddle with the flour with the cold water … leave the salt on the side
of the bowl until all the water is mixed with the flour.
For at least 10’ mix the ingredients with your kitchen robot or manual labour. The dough is elastic
and not sticky to your hands
Put the dough in a warm environement (oven 30 C) and let it rise to double of it’s volume.
Knead again an devide into 2 equal parts …best into bakeforms. Let it all rest for at least 30’
Oven pre heated at 250 C and bake for 30’ (spray with water if needed)
Just before end of the baking time … open the oven door sligthly and let most of the heat out during 10’
remove bread from the oven (be safe HOT). If you can drum on the back of the bread … you are good 
Let cool down on a grill
Done !
