Although I am baking my way through the new HB in 5 book, there are still a lot of recipes from the original AB in 5 that I enjoy. Since a had a bit of a breather between assignments in the Challenge, I decided to make a batch of the English Granary Bread.
The recipe calls for wheat flakes, which the book indicated were available through King Arthur Flour. But the wheat flakes were no longer available, at least when I tried to order them. I posed the question of a substitute to King Arthur, and they suggested Maltex cereal, which I ordered online.
I used the dough to make a free form loaf. It seems to me that the loaf takes longer to bake than the recipe indicates. I used an instant read thermometer to check for doneness, shooting for 200-205 degrees.
The cereal in the dough makes for a kind of craggy crust and yields a somewhat damper crumb. It has a nice, nutty flavor and produces a bread we enjoy very much.