I found it easier to make my own - but use wheat instead as finding malted or worse, finding barley that can sprout without having a hull is virtually impossible.

I sprout it in the oven with the lamp on (78 degrees, perfect temp) for 2-3 days until the sprout is the length of the original berry, then dry out using by pointing a heat lamp at the tray for a day or two.  When dry, I grind in my whisper mill, which is what I use to mill my flour.  The result is a fine powder that is sweet and can be substituted for malted barley.  cheaper and easier if you can do the grinding.  I add 1 tsp per loaf, and a touch of honey, works out well...

Not sure if you've got any King Aurthur Flour in your area or not but they claim that all of their flour has malted barley as an additive -- found a comment from them claiming that on Google.. 

Contact these folks: Central Milling

They'll send you some. 

Thank you evrybody!

Have you tried Central Market in Shoreline or the Ballard Market?  I'm pretty sure I got malted barley flour at Central Market in their excellent bulf foods section. 

What I'm having trouble finding is malt syrup in Seattle - any suggestions there?

If you have a Whole Foods or a natural foods coop- I have found jars of the syrup there. Good luck! -jill

Malted Barley Flour

I bough nondiastitic malted barly flour in a korean food store, and our naturale food store ordered diastitic malted barly flour and added it to their regular bakinge supplaies. KA carries both kindes of malted barly flour.

P.S. diastitic flour is made of germinated grains and dried at low tempreture to retain the enzymatic activity of the germinated seeds. It is used in small amount tosgers that enhance the fermentation process . The no diastitic malted barly is used in bread and beer to add sugers and provide caremalization that gives a rich taste and color..