The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Diastatic Malt Flour

leostrog's picture

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.




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.

moreyello's picture

Malt flour

November 21, 2009 - 7:11am -- moreyello

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

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