Malt Syrup? Substitute?
I will attempt the new flax seed loaf recipe I saw on the starting page of this site tommorrow... but I can't remember if I have a jar of malt syrup or extract down in hot kitchen (I'm not their now otherwise I'd check and know for sure).
But can anyone shed some light on this...
Can I substitute something else for the malt in case I get to the kitchen tommorow and find out I haven't got malt?
Perhaps brown sugar or mollasses? Or does malt contribute something all together different to the recipe?
Will the recipe work well with a substitution? Or does it support or cause certain chemical reactions that are vital to the bread turning out properly?
Thanks in advance for any knowledge shared.