To take a baking-pan of 25x10 centimeters, to anoint and to flour it. Once to put again 2 spoons of extract of malt. All the other ingredients are go mixed together and versed in a greasy baking-pan. To level the surface. In a very wide casserole to put the baking-pan and to pour some hot water externally, up to arrive to around half baking-pan. To remember to cover the baking-pan with an aluminum sheet.Covered the casserole with a cover, to bring the flame to middle fire and to let simmer. Bread must be cooked for about 2 hours to let become it bulgy and solid. To this point to let rest the bread for 10 minutes. Ended the cooking, to brush abundantly with the malt and to leave to rest up to it has not become cold.