Blend the yeast with the sugar and a
little of the warm water and leave in a warm place until frothy. Mix
together the flour and salt, then blend in the yeast mixture, the
remaining warm water and the malt extract. Knead on a lightly floured
surface until smooth and elastic. Place in an oiled bowl, cover with
oiled clingfilm (plastic wrap) and leave in a warm place for about 1
hour until doubled in size.
Knead lightly, then shape into rolls and place on a greased baking
(cookie) sheet. Brush with water and sprinkle with cracked wheat.
Cover with oiled clingfilm and leave in a warm place for about 40
minutes until doubled in size.
Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 10–15 minutes
until hollow-sounding when tapped on the base.