The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Laurel's Diastatic Malt Flour (dimalt)

Rosalie's picture

Laurel's Diastatic Malt Flour (dimalt)

I've been reading Laurel's Kitchen Bread Book through, recipes and all.  I have all these great bread books, and the way to learn is to read them instead of just grabbing for a recipe.  So I've started with Laurel's book because it is whole grains.  Lots of interesting stuff in there.

Starting on page 274 (1984 edition, in case it's different in the more recent one) are instructions on making and using malt, which you can make from wheat or barley, other grains too.  Basically, "sprout the grain, dry it out, grind it up, and voila!" It is called "a great boon to people who want to get away from the use of refined sugar."  It is recommended that you add no more than 1/4 teaspoon per loaf to give sweetness equivalent to 1-2 tsps honey.  "We do not recommend dimalt for extremely long-rising doughs."

Or you can put 1/4 cup undried sprouts in a blender and puree with some of the liquid from a 2-loaf recipe.

Has anyone tried this?  What has been your experience?


danabanana's picture

I have made and used my own diastatic malt.  When I used it I produced bread with very good texture and flavor.   I liked that it was not sharp,yeasty tasting.  I think I get that over-yeasty taste when using sugar sometimes.  I'm still a novice at bread baking, and I like to experiment, so not always sure why some things turn out the way they do!

I've only done the method of sprouting,drying, and grinding. I used hard white wheat.  I was amazed how little malt  is needed.  Try it you'll like it!