I purchased excessive quantity of malted coarsely-chopped wheat grains in brewery supplier’s shop.

After milling this grain in flour it was not clear how one can use these quantities (1 kg) since we add only 1% of diastatic malt to dough.

After searching and thinking I created a recipe by myself, receiving golden, crispy and very healthy crackers. It’s wonderful to eat with home-made cheese, cream cheese, salty dip or jam.

Ingredients:

This quantity is enough for 9 big crackers.

 100g malted flour

100 g bread flour

1 tsp of guar gum (you can find it on a shelf with non-gluten baking products)

1/8 tsp of salt

1 Tbsp of DME

30g of soft butter (optionally)

½ tsp of baking powder

¼ tsp of fresh granulated yeast

100 ml of buttermilk /yoghurt (I used very thick home-made buttermilk), non-sweetened

1 egg (room temp.)

Heat the oven to 200-210 C.

Mix all the "dry" components. Beat butter and egg in a bowl for a short time.

Arrange together - dry mix, egg-butter mix and the buttermilk to sticky dough.

With wet hands make small circles, pierced with a fork and put them on a baking sheet at a small distance from each other – about 3-4 cm.

Crackers should be ready after 15 min.

Hi from Montreal, I've been calling baking shops around the city looking for diastatic malt flour. The only

thing close I've come to is Malt flour. How would I know if it's diastatic or non. This is for a panttone recipe.

Thanks for your help, Roberto

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.