Baking Bread with malted Barley flour

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floydmeddler
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Baking Bread with malted Barley flour

Post by floydmeddler » Tue Apr 23, 2013 8:08 pm

I'm thinking about whizzing up some crystal malt in my coffee grinder to make a 'flour' and using it to make bread. Won't be 100% crystal malt bread - maybe around 100g in a 2lb loaf.

Has anyone done this before?

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jmc
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Re: Baking Bread with malted Barley flour

Post by jmc » Tue Apr 23, 2013 9:47 pm

My local baker makes malt loaf and I think they use a blend with some 'malt loaf flour' like the stuff below
Image



see also http://bakingjames.co.uk/wessex-mill-flour-malty-loaf/

I think you'll get away with lots of crystal as if you look at the BBC malt-loaf recipe, the % of LME is very high.
Image

bob3000

Re: Baking Bread with malted Barley flour

Post by bob3000 » Tue Apr 23, 2013 10:02 pm

Have you tried using a little wort and spent grain? makes a nice sticky loaf.

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floydmeddler
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Re: Baking Bread with malted Barley flour

Post by floydmeddler » Wed Apr 24, 2013 7:26 pm

jmc wrote:My local baker makes malt loaf and I think they use a blend with some 'malt loaf flour' like the stuff below
Image



see also http://bakingjames.co.uk/wessex-mill-flour-malty-loaf/

I think you'll get away with lots of crystal as if you look at the BBC malt-loaf recipe, the % of LME is very high.
Image
Yes, I'll add some malt extract too I reckon. I'm just going to experiment. Watch this space!

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floydmeddler
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Re: Baking Bread with malted Barley flour

Post by floydmeddler » Wed Apr 24, 2013 7:27 pm

bob3000 wrote:Have you tried using a little wort and spent grain? makes a nice sticky loaf.
Have done spent grain. Not wort though. Interesting idea! Hopped bread!! :-)

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floydmeddler
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Re: Baking Bread with malted Barley flour

Post by floydmeddler » Sun Apr 28, 2013 10:36 am

Ok... I did this. Whizzed up 100g of crystal and added it to white flour, wholemeal and a touch of rye. Really hearty bread. Deep and dark flavours. It was really nice toasted - got a bit much after a while though. Next time I'll whizz up around 20g and try that.

Got me thinking about all the other grains I can 'mill'. Might try Munich next. ;-)

Give it a try if you can. Good fun!

cellone

Re: Baking Bread with malted Barley flour

Post by cellone » Mon Aug 12, 2013 12:02 am

This is tempting Floyd.

What type flavour did it add? Don't say malty :lol: .

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floydmeddler
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Re: Baking Bread with malted Barley flour

Post by floydmeddler » Mon Aug 12, 2013 9:59 pm

Erm... maltish?

No, seriously, it was malty and very hearty indeed. Can't really describe it in any other way. Give it a go and report back here. :-)

cellone

Re: Baking Bread with malted Barley flour

Post by cellone » Tue Aug 13, 2013 10:39 pm

I need to find a grinder first but thinking of-
440g white.
40g rye.
20g crystal.
1tsp salt.
1tsp caster sugar.
320ml warm water.
25g fresh yeast.

Was it bitter maltish or sweet maltish?

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floydmeddler
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Re: Baking Bread with malted Barley flour

Post by floydmeddler » Thu Aug 22, 2013 7:53 pm

I'd say sweet maltish.

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jmc
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Re: Baking Bread with malted Barley flour

Post by jmc » Thu Aug 22, 2013 8:48 pm

cellone wrote:I need to find a grinder first but thinking of-
440g white.
40g rye.
20g crystal.
1tsp salt.
1tsp caster sugar.
320ml warm water.
25g fresh yeast.

Was it bitter maltish or sweet maltish?
Would a coffee grinder be Ok for the 60g of grain you're using?

cellone

Re: Baking Bread with malted Barley flour

Post by cellone » Fri Aug 23, 2013 8:41 pm

The rye is bread flour so only need to mill the crystal.

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floydmeddler
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Re: Baking Bread with malted Barley flour

Post by floydmeddler » Fri Aug 30, 2013 10:40 pm

Did you give it a go?

cellone

Re: Baking Bread with malted Barley flour

Post by cellone » Sat Sep 14, 2013 1:52 pm

Haven't yet Floyd. I'll post when I do.

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DeGarre
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Re: Baking Bread with malted Barley flour

Post by DeGarre » Mon Sep 23, 2013 6:41 am

I just used a pestle and mortar for a handful of Crystal 150ebc per 1 medium loaf. And I replaced the water with home brewed porter. Turned out very tasty, malty and the crystal gave a nice red colour and some caramel in the taste.

Butter on top and mature cheddar. Washed down with a bitter.

(yes, I am on a diet and very hungry)

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