The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Malted Flour

PiPs's picture

It is 4:45am on a quiet and cool Sunday morning.  I am taking my time … a cup of tea while listening to the birds. I can smell mangos on the table next to me.

Nat and I packed a lot of effort into yesterday. The yard work is done, and in between all the mowing and trimming necessary after summer rain I managed to put a few loaves of bread through the oven.

Have you ever stopped to think about a grain of wheat? I am slowly learning the scientific terms and descriptions … but my brain is not really wired that way. What I am slowly starting to appreciate is that these little grains are really packets of life. I don’t stop and take the time to think about this enough. They hold all that is required to germinate … just needed is the right balance of moisture and warmth.

For the baking this weekend I wanted to take a step beyond sprouting into the world of malting. During the week I sprouted wheat, rye and barley grains. After drying (kilning), I gently roasted the grains in search of flavour and colouring, not diastatic power or enzyme content. The house smelt amazing during this process …

… I now wanted to try them freshly milled in bread … and it turned out Nat’s parents were staying with us – to offer them bread is the perfect excuse to bake.

I decided upon the sourdough formula from Richard Bertinets book Crust. This formula was probably the first I knew off the top of my head. I have made it so many times in all sorts of weather with every flour combination imaginable. It is a 75% hydration dough with 25% of the total flour being pre-fermented in a stiff levain. With this amount of pre-fermented flour you need to pay attention to the ripeness of the levain builds as they have a big impact on the final dough.

Included in this I combined roasted wheat and barley malt flour at 5% of the total flour. I have been racking my thoughts on a way to best describe the aroma and taste of the roasted malt flours. I can’t. There is malt flavour in the roasted barley but also stronger rich dark toasted overtones, especially when combined with the malted wheat.

The difference was apparent as soon as I combined the ingredients. You could smell the malted flours and see them streaked throughout the autolysing dough.

On Saturday morning I took the risen bread from the fridge and allowed it to come to room temperature before filling the waking house with the aromas of fresh bread.

In the end I think the roasted malt flours did more for the colouring than flavour. The blistered crust is packed with colour and caramelized flavour while the crumb is a little darker but I find it hard to pick a noticeable difference in the overall flavour. I thought this strange after the difference I had sensed in the mixing stages but with a crumb so soft that we struggled to cut it without serious squashing and squeezing – it was deemed a delicious success.


Sunflower and Sesame wholesome wholemeal

I have noticed how much I missed using the mill after last weeks bake of ciabattas and brioche. I somehow felt disconnected from the bread I was making. It all tasted great but it wasn’t ‘wriggling with life’. I missed the planning and preparation, the smell of freshly milled grains … oh and the eventual endless cleaning I seemingly produced. The vacuum and I are getting very well acquainted.

I pictured bread with freshly milled grains and roasted malt flour packed with seeds. Instead of an endless variety of seeds I paired two - sesame and sunflower. The aromas of these lightly toasted seeds complimented the roasted malt wheat flour bringing a richness and depth to this wholesome bread.





Total dough weight (minus mix-ins)



Total flour



Total water



Total salt



Prefermented flour



Desired dough temperature 24°C






Levain build – 8 hrs 18-20°C



Starter (not included in final dough)



Flour (I use a flour mix of 70% AP flour, 18% fresh milled wheat, 9% fresh milled spelt and 3% fresh milled rye)









Final dough






Freshly milled wheat flour (Four Leaf biodynamic grains)



Roasted malted wheat flour












Sesame seeds lightly toasted



Sunflower seeds lightly toasted



+ Sunflower seeds for coating





  1. Autolyse flour and for one hour. (hold back 50 grams of water)
  2. Meanwhile lightly toast sunflower and sesame seeds until golden and allow to cool.
  3. Add levain to autolyse then knead (French fold) 5 mins. Return the dough to a bowl and add salt and 50 grams of water and squeeze through bread to incorporate (dough will separate then come back together smoothly) then knead a further 10 mins.
  4. Gently mix in seeds until combined.
  5. Bulk ferment two hours with one stretch-and-fold after the first hour.
  6. Preshape. Bench rest 20 mins. Shape. Spray the outside lightly with water and roll in untoasted sunflower seeds.
  7. Final proof was one hour at room temperature (25°).
  8. Bake in dutch oven for 10 mins at 250°C then 10 mins at 200°C. Remove loaf from dutch oven and bake a further 20 mins at 200°C.



After a day of mowing and raking, it was magic to stop and savor a slice of this while still warm. To top it off ­– a scraping butter. Sigh …

The Four Leaf milling grains lend their typical golden hue to a soft crumb packed with seeds. The sesame is subtle and appears in the background on occasions to remind you of their presence while sunflower seeds are the champions – from the tender bite in the crumb to the roasted crunch on the crust to the final enjoyment of picking at fallen seeds on the plate.

All the best,

beeman1's picture

Malted Flour

June 9, 2008 - 12:42pm -- beeman1

I recently ordered some flour from my local health food store. What I ended up with was "unbleached malted all purpose flour". That was not what I really ordered, Is a malted flour suitable for bread? Any information anyone has would be appreciated. 

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