The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Has anyone milled these for bread?

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Toad.de.b's picture
Toad.de.b

Has anyone milled these for bread?

I was amazed to encounter this richly diverse offering of whole grains for brewing on a trip to Silicon Valley this week.  This is the WFM on Stevens Creek in Cupertino CA.  What a selection!

Each bin suggests what this or that particular grain will add to a brew.  Now, I'm not a brewer and I do wonder how many of these subtleties, while relished by beverage alchemists, vanish at baking temperatures.  

A few grams of the "Black Malt" or "Midnight Wheat" would certainly contribute some novel notes to the weekly bake.

Cheers,

Tom

golgi70's picture
golgi70

That there is a hell of a bulk "beer grain" section. 

I've used Chocolate malt in Rye Bread.  It added some nice flavor and serious color to the loaf.  

Good luck on which to start with 

Josh

varda's picture
varda

Rye malt is a key ingredient in Borodinsky.   I use chocolate rye malt which turns the bread a deep brown.   Don't see it there but maybe they have it. 

cerevisiae's picture
cerevisiae

I've never used these before, but now I want to.

Janetcook's picture
Janetcook

I buy malted grains at a local brew shop.  I use the red rye malt in the Russian loaf that Varda mentioned above and I also have the chocolate malt -  prefer the red though due to the aroma - not as 'harsh' - not the right word but I can't come up with a better one at the moment.

I also use a couple of other sweeter grains that are malted barley - crystal malts, honey malt and a chateau.  To me they lend a more natural way to add sweetness to a loaf and they complement the  honey I use as sweetener.

All fun stuff to play around with.  Just don't add to much or you get a gummy crumb.

Have Fun,

Janet

Toad.de.b's picture
Toad.de.b

Good deal that you can find this variety of interesting grains locally.  Not where we live.  Lots of possibilities there, but absolutely:  these are in the 5-7% of total grains in the dough category, lest texture suffers.

Speaking of texture:  Our bay area junket took us to SF today and more or less straight to the home office:  Tartine, for the 4:30 daily bake roll-out.  Wow.  This bread is anything but over-rated.  Texturally a different beast from anything I've ever eaten or baked.  Country loaf is open, soft, cakey, spongy and uniquely flavored, interior glistening with gelated carbs.  Oatmeal porridge bread superb too.  I gotta work on this more at home.  Clearly very high hydration and perfect control of fermentation to give such a phenomenal crumb.  Crust no slouch either.

And CR himself was there overseeing the busy goings on.  A bit starstruck, I was.

Tom