The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chocolate malt

metropical's picture
metropical

chocolate malt

has anyone used this in a multigrain type sandwich loaf or any other for that matter?


Pre-boiled or other?

DerekL's picture
DerekL

Chocolate malt as in malted grain?  You do know the name refers to the color, and not the taste...  In fact, Chocolate malt is what gives Stout (beer) its distinctive color and part of it signature bitterness.


I don't think it would make a good bread at all.

metropical's picture
metropical

yes, I have some from beer making.  That's why I ask.

KazaKhan's picture
KazaKhan

I use it when making grain bread. Soaked overnight in boiling water with the rest of the grains. It adds a very earthy taste to the bread ;-)

metropical's picture
metropical

how much do you use for how much?

KazaKhan's picture
KazaKhan

It's been a while since I've baked. The sale of my house was delayed and I still haven't unpacked all my gear so I'll have to find the formula I was using. But if I recall correctly the total grain was about 20-30% of the flour weight and the chocolate malted grain was about 15-20% of the total grain.
I'll add the formula when I find it...

Darth Lefty's picture
Darth Lefty

Have you considered steeping the choc. malt and using the result as the water in your bread?  Add 170F water at 1 qt per lb of grain, wait 30 min, strain.  Or use a grain bag.


If you add it direct you'd be eating barley husks.  That doesn't sound appealing to me, but ymmv.