Malt is not an obligatory component in the process of baking bread, but it is impossible to obtain some varieties of rye bread without its participation. Only 30 grams of red malt will give the bread a natural shade, a special aroma and saturate it with all the useful properties of the sprouted grain.
Pick your recipe
With the introduction of miniature bread machines for the home, many housewives thought about the quality and variety of baked bread for their family, because the store version is often far from ideal. Facilitates the process of baking homemade bread and the fact that all the necessary ingredients can be purchased today. Although the most traditional products are used for bread: flour, water, yeast and salt, you can try to cook more healthy rye bread with malt.
What is malt and why is it needed
Malt is obtained by grinding germinated cereal grains. Most often from rye and barley. Barley is used to make beer, and rye is used for baking bread. Rye malt is fermented and non-fermented. The first is distinguished by a red tint, and the second is light yellow. To get one and the other, the grain languishes in water from 4 to 6 days, after which it is either immediately dried and grinded (unfermented), or else heated at a temperature of 50 oC for several days, and then it is also dried and crushed. The result is a dark brown fermented malt.
Such dark malt is present in all traditional recipes for making rye and rye-wheat bread. It gives the bread a natural dark color and a specific flavor. Light malt is also used in baking. It is used for saccharification of tea leaves, which improves the quality of flour. Malt activates the fermentation process, gives the dough splendor, elasticity and increases the shelf life of the finished product. Attractive rosy crust with a "lively" shine is also a merit of malt. In addition, it has all the nutritional qualities of sprouted grain, and, therefore, is useful for the human body.