The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making Malt. Red Malt

dabrownman's picture

We were out of red and white rye malt when we made out last batch of SD multi-grain bagels with sprouts.  Since our multi-grain bakes that we like the best have been a combination of spelt, rye and whole wheat we decided to make a batch of red and white  multi-grain malt using these 3 grains.

First soak the berries in water for 3 hours and then sprout them for 3-4 days between two layers of damp kitchen towels covered in plastic.  I re-dampen the towels ever 24 hours so they don't dry out.  When they look like this:

Then dry them in the oven on a rimmed cookie sheet.  Start out at 150 F, no higher in order to make diastatic white malt.  Any higher temperature and you will kill the enzymes you just made by malting.  Once dry,  about an hour or so,  take half the berries and grind them into white malt. 

Take the other half of the berries and continue to bake them starting at 200 F and raising the temperature 25 F every 5 minutes until you get to 350 F.  Watch them carefully so they don't burn.  Grind them into red non diastatic malt when they are cool.  Red malt adds flavor and color to any bread.  You should get red and white malts that looks like this:

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