Mark Kraft on Nostr: nprofile1q…c7dzf I haven't had a malt loaf, but here is a history to them, that ...
nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqk6hs8ly9yftxmvdj04z5fcus684nydgn7t8hqkw7ncwlkdaxzcsqmc7dzf (nprofile…7dzf) I haven't had a malt loaf, but here is a history to them, that might help...
Apparently, the bread is made of:
Whole Wheat Flour, Water, Molasses, Dextrose, Whole Grain Rye Flour, Whey, Degerminated Yellow Corn Meal, Baking Soda, Buttermilk*, Salt, Corn Oil*.
Plus raisins, for that variety, of course. So it's sweet and kind of sticky, like a British pudding.
I'm a big fan of rye as well as molasses, so it's no wonder I like it so much.
https://www.thetakeout.com/1643163/history-canned-bread-explained/
Apparently, the bread is made of:
Whole Wheat Flour, Water, Molasses, Dextrose, Whole Grain Rye Flour, Whey, Degerminated Yellow Corn Meal, Baking Soda, Buttermilk*, Salt, Corn Oil*.
Plus raisins, for that variety, of course. So it's sweet and kind of sticky, like a British pudding.
I'm a big fan of rye as well as molasses, so it's no wonder I like it so much.
https://www.thetakeout.com/1643163/history-canned-bread-explained/