I'm missing a malty flavor in my bread.
I've been using brown sugar, which is fine for the dough...but, I'm not sure about flavor.
I used non-diastatic malt in last weekend's bake and I couldn't really taste a malt flavor.
Its been suggested that I try barley malt syrup or molasses...but I'm concerned about cost.
If you were picking a sweenter to really enhance the maltiness of your bread...which would you choose?