The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

barley malt syrup

dhyoung's picture

Non-diastatic versus Diastatic Matled Barley Syrup?

November 9, 2011 - 4:30pm -- dhyoung

Hello -

I have taken an interest in bread making and I've been doing a lot of research prior to getting started.  I recently obtained a book called "Artisan Breads" written by Eric W. Kastel from a series called, "At Home with The Culinary Institute of America."  It is very informative from beginner to experienced baker.  The issue I'm running into is an inconsistency with the book and some research I've been doing online (including this site.)

Librarian's picture



I came across this recipe in paper and thought it was worth a try, all the ingredients make this one a pocket full of flavour, which I am sure you will enjoy.

I try my best to explain where and why I deviated from the original recipe with bold and italic letters...


Time to bake: ~ 1h15

Fermentation time: 18 hours sponge ( original )  // 13-14h my way

20 min , another 40 min ( original )   // 30 min autolyse / 1h / 1h

for the final dough.

Makes 2 loaves







500g bread flour

250g semolina

150ml(g) milk lukewarm

150ml(g) water lukewarm x2 = 300 ml

60g butter

50g Wheat germs  

20g Malt               // I used 30g barley malt syrup

10g live yeast = 3.3g dry yeast = 1.1 instant active dry yeast ( If I am correct, please recheck to be sure , i only use live yeast )

some olive oil



The sponge:

Combine 250g bread flour, 5g of the yeast an 150ml of water to a smooth, pliable dough The recipe didnt specify, I mixed 10 min with my Kitchen Aid on setting 3. I knew in advance that 18h  just would not work for me, so I added a teaspoon of sugar to accelerate the process a tiny bit and got away with around 14h. This is a rather small ammount of yeast, the time letting the sponge rest so long is well invested. It should double. I left it in a sealed plastic dough container at room temperature.



The dough:
Mix the sponge with the rest of the bread flour, the semolina the wheat germ, the malt, the rest of the yeast with the milk and melted butter and salt. I melted the butter and added cold milk from the fridge which made the whole thing lukewarm. The recipe states to mix all the ingredients stated above and THEN add another 150ml of water after that, I thought that was rather silly, it is always harder to incorporate liquid into a dough later on than the other way around so I added the warm water with the milk and butter right away.


Knead the dough 10-12 minutes forceful with your hands on a counter well dusted with flour. This is a VERY sticky dough.


The original recipe states to oil up the dough and then let rest for only 20 min at a higher temperature in the oven. Being I worked with semolina before I knew it would take more time to absorb the water so I decided to let the dough autolyse for 30 min. Furthermore it makes it easier to shape the bread and gives more structure.


Much better after 30 min and still slightly sticky, but thats ok. knead again for 2,3 minutes. Instead of 20 min at higher temperature I decided to put oil on the surface as stated, but let the dough rest at room temperature for an hour

Divide the dough in 2 and roll it up on the counter, I am sure you can do better than I did.

Roll over the short edge into loafs:

Let the end be on top like in the picture this way you have the flour on the upside later on. The original states 20 min proofing time. I gave it another hour, covered with a moist towel

The bread will rise a decent ammount, at this point I thought I should maybe have rolled it up much flatter...maybe next time.


Bake for 10 minutes at 250Celsius/485 Fahrenheit thend turn down to 190/375. Depending on your oven you might want to keep it open for a few seconds,

250 is rather hot and the bread turned dark very quickly.

I cheated with the flour afterwards abit. I didnt have enough down on the counter when rolling up, I always find it hard to make make rolled up bread like that stick together if you use to much flour, I forgot to add on top before putting it into the oven :(

Here the crust/crumb shot while still cooling off:



I will definilty be making this again, the long fermentation adds suprising taste for "just" a yeast bread. The wheat germ adds a slightly nutty taste along with the texture of the semolina this is a very good bread. When I had a taste while it still was a bit warm it almost tasted a bit like a panini. I have seen much more ammount of enrichments in other breads, with quite less taste. I do hope, that if you try this you will enjoy every bite of it.

Submitted to YeastSpotting



robadar's picture

Non-diastatic malt

March 21, 2010 - 3:17pm -- robadar

I have some "Aunt Patty's barley malt extract" syrup.  I need to know if it is or is not diastatic, for a Maggie Glezer recipe that specifies non-diastatic.   An internet search has left me confused and my question unanswered as has a quick search of this website.  Anybody know the answer?  I'm going to make Glezer's "Thom Leonards  country bread"  or her "Essentials Columbia Country" bread.  Any thoughs on these?  Thanks.



jonqisu's picture

Making barley syrup from powder

January 10, 2009 - 9:39am -- jonqisu

Does anyone know if there is a conversion/recipe to replace or make barley syrup from malt powder? If I've understood what I've read elsewhere, then theoretically malt powder was at one point a syrup, so it should just be a matter of reversing the process. I've done searches here and the rest of the net, but haven't found anything that might suggest how to convert from powder to syrup. I know that you can just buy the syrup, but I thought that it might be nice to be able to convert the powder in a pinch.

ehanner's picture

Malted Barley Syrup

July 23, 2007 - 12:22pm -- ehanner

I'm about to put together a formula of Mountaindog's version of Thom Leonards country french. I was wondering if anyone has had luck with using Malted Barley Syrup to make a more interesting flavor? I have used this in the past but I've never been sure it really matters much to the flavor. I do know the bacteria likes the extra food that the syrup provides. Any thoughts? Mountaindog?


david t's picture


July 7, 2007 - 4:22pm -- david t

I've lurking for the past month or so and thought I should introduce myself.
First off this site has a tremendous amount of material, ideas, and wholesomeness.  It is good to visit often.
I've been making bread for home for about two years now.  I've learned quite a bit, like now most of the time my loaves turn out okay.

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