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In a large mixing bowl, stir together water, yeast and sugar. Let stand for 5 minutes. Stir inoil malt and one cup of flour. Add salt, then enough flour o make stiff dough. On a lightly floured surface, knead for 10-12 minutes cover with a floured dish towel and allow dough to rest on lightly floured surface for about 15 minutes. Divide dough into 8 sections and form each section into 10 inch long strips. Roll the ends together, seal, and form a ring. Place on a lightly floured surface, cover, and let rest 15-20 minutes, rising about halfwaya nd becoming slightly puffy. Meanwhile, fill a large cooking pot three quarters full with water. Add malt syrup and salt. Bring water to boil.
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