The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dabrownman's picture

I took 60 g of rye berries and soaked them for 5 hours in water.  Then, taking a metal sheet tray, I moistened a paper towel and placed it on the tray and spread the berries over the paper towel.  I then took two paper towels, moistened them, placed them over the berries, covered the sheet pan with plastic wrap and covered the whole shebang with a kitchen towel.. Every day I would move the berries around and spray the top of the paper towels a little water to keep them moist - not wet.  After 96 hours from start to finish the berries were ready to dry and looked like this.

The tray looked like this.

I then dried the berries in my table top Cuisinart convection oven.  The berries were stirred and the pan was rotated 18o degrees every 15 minutes.  I used a drying schedule of 30 minutes each at 175 F (convection), 225 F, 275 F and then 20 minutes at 325 F and they were done. Here are pictures at the end of each time and temperature.

175 F

225 F

275 F

325 F

After grinding the original 60 g of berries, it made 32 G of Red Rye Malt Powder.  The powder looked like this.


amy bassett's picture
amy bassett

Ok, so here are my bagels, not my first time making them.  I've actually been making bagels for several years now.  I haven't had any complaints about them, in fact, many people say they really like them!  However, I was on a quest to see if I could get more out of my bagels, see if I could make them better.  So, I tried Peter Reinhart's recipe, minus the baking soda in the water on most of the bagels. I did do 2 bagels in the baking soda.  I always thought that having baking soda in the water would make it taste a lot like a pretzel and I don't think that's how a bagel should taste!  Well, I was wrong, well according to my husband :)  Definitely a little tougher crust, in a good way and the malt adds a little but more flavor!  Other than that, they taste just like the bagels I've been making for years. 

But.....I'm not sure that the process I went through makes this bagel any better than the way I've been doing them.  I've been following a very simple recipe, flour, water, yeast, salt and sugar. Let is rise until double, divide into 4 oz pieces, shape, let rest for 20 minutes, boil for a minute each side and bake for 15-20 minutes at 400-425.  If I left the bagels to rise overnight in the fridge, they would turn out the same.  I just don't know if the retarding process is really necessary.  What do you think?


bshuval's picture

Approximating malted wheat flakes

September 30, 2011 - 11:51am -- bshuval

Hi all,

I have recently taken a liking to malt. I decided to try my hand at making a granary-style loaf. However, I don't have access to granary flour or malted wheat flakes. I can get wheat flakes, and I can get malt syrup, so I thought that maybe a combination of the two might be useful (perhaps toasting the wheat flakes and adding some malt?!). Since I have never tasted granary bread, I don't know what I am looking for... (Another option I've been thinking about is simply using coarsely ground caramel malt). 

dablues's picture

AB&P Pizza Dough Recipe Question

June 29, 2011 - 11:23am -- dablues

Has anyone made the pizza dough recipe from AB&P.  The formula calls for malt.  I can't seem to find out what type of malt they use.  Is it the non-diatastic malt powder, or diatastic malt powder.  I tried finding the answer in the book, but didn't come up with anything, unless I missed it.  Thank you

overnight baker's picture

What sort of malt?

June 19, 2010 - 5:14am -- overnight baker

I am trying to follow a bagel recipe and it asks for 1 tbs of "Diastic malt, either liquid or dry" and "Malt syrup, honey or sugar for boiling.

So I've scoured my local shops and I've managed to find a product called spraymalt in a brewing supplies store and malt extract from a health food shop (more detail below).

breadbakingbassplayer's picture

Hey All,

Just wanted to share with you a potentially successful bake.  This is my variation of Eric Kayser’s Tourte de Meule.  I was inspired by Don D’s bake here:

I will post a crumb shot tomorrow.


300g WW

130g AP

50g Malted Barley Flour

350g Water

12g Kosher Salt

1/8 tsp ADY

962g Total Dough Yield


9:00am – Mix all ingredients in large mixing bowl, autolyse covered for 30 minutes.

9:30am – Knead 3 minutes in bowl with wet hands.  Do not add any extra flour.  Rest 30 mins.

10:00am – Knead 1 minute, rest for 1 hr.

11:00am – Turn dough, rest 1 hr.

12:00pm – Shape dough into boule, place in floured linen lined banneton/basket, proof for 2 hrs.

1:00pm – Arrange baking stone and steam pan in oven.  Preheat 550F.

2:00pm – Turn dough out onto lightly floured peel, slash as desired, place in oven directly on stone, pour 1 1/2 cups water into steam tray.  Bake 15 mins at 450F.  Rotate, bake for another 40 minutes at 425F.  Loaf is done when internal temp reaches 210F.  Cool completely before cutting.


jennyloh's picture

Need Help - Diastatic Malt Powder - Replacement?

April 27, 2010 - 6:10am -- jennyloh

I'd like to attempt the Jeffrey Hamelman's bagels which Lindy did a great job a few weeks ago.  However, I can't seem to find diastatic malt powder in the supermarket here (in China) :(.

I'd really love to do the bagels,  can anyone suggest an alternative that I can use? or if I exclude it,  will it make a difference?


JoPi's picture

Malt Flour

October 16, 2009 - 5:24am -- JoPi

I purchased some Malt Powder at an Indian Market at our local Farmers Market.  Is there a difference between Malt Flour and Malt Powder. The Malt Powder has some bits of the hull in it.  It also doesn't say whether it is diastatic or non-diastatic.  I have used it in my bagel recipe (Montreal Bagels from TFL). They are most delicious.  

Glass-Weaver's picture

Which malt to buy at home-brew store?

September 3, 2009 - 11:04am -- Glass-Weaver

The malt shelf in the home-brew aisle of a local hardware store holds a bewildering parade of exotic titles, none of which say, "Best for Bread"!  I was reluctant to spend $20 on the wrong thing, so I slunk away malt-free.  The clerk seems clueless about beer-making, much less bread-baking.  Is anyone familiar with the typical malt offerings, and which one would be most appropriate?  (I know that I could order from an online bread supplier, but I'd rather spend the money on malt than shipping.) 




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