Baking Bread with malted Barley flour

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floydmeddler
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Re: Baking Bread with malted Barley flour

Post by floydmeddler » Thu Sep 26, 2013 9:11 pm

Sounds lush! I'm in the mood to experiment again...

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soupdragon
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Re: Baking Bread with malted Barley flour

Post by soupdragon » Sat Sep 22, 2018 11:10 am

Really old thread revival here

Has anyone tried using good old plain pale malt in bread making? Not even whizzed up, just chucked in when the beepy addition noise goes off on the bread maker.

Cheers. Tom

Digby
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Re: Baking Bread with malted Barley flour

Post by Digby » Sun Sep 23, 2018 11:59 am

soupdragon wrote:Really old thread revival here

Has anyone tried using good old plain pale malt in bread making? Not even whizzed up, just chucked in when the beepy addition noise goes off on the bread maker.

Cheers. Tom
Using crushed malt is great in bread. I have also used spent grain and harvested yeast from my brewing in bread recipes and that has worked very well. I have frozen some bags of spent grain on brew day so I can use it a week or so later once I have harvested the yeast from the same batch.

The only thing I tend to be wary of if using spent grain is the moisture content, so hold back on the water in the recipe until you have added the grain to avoid sloppy dough!

Matt

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soupdragon
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Re: Baking Bread with malted Barley flour

Post by soupdragon » Sun Sep 23, 2018 5:24 pm

Will be using fresh grain to start with. Was thinking about 5%, how does that sound?
Got plenty of other malts to play with depending how this goes

Cheers. Tom

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