I grabbed the wrong jar and accidentally dumped 2 tablespoons of barley malt flour in a 4-1/2 cup flour dough recipe. Is it going to do anything weird to my dough?
There is barley flour, barley malt, and then there is diastatic barley malt. Do you have more specifics? If it is regular barley malt flour it will just give your bread a nutty taste. If it was diastatic barley malt then your dough is going to be crazy with 2 Tbl in it.
I don't know...
Ingredients: Malted barley flour, dextrose and wheat flour
If it is diastatic malt flour/powder, that much may make the cooked bread gummy on the interior. Make sure you cook it to the proper temp. If the bread turns out to be gummy, it was the (diastatic)malt.
ps: Any usage directions on the package? That may give clue to whether or not it is diastatic.
ps: Let us know how it turns out? I've been experimenting with my diastatic malt and added maybe a scant less than 2 teaspoons to Rose Levy B.'s cracked wheat loaf. Seemed to have a slightly rubbery texture to the crumb.
I guess we will find out in a couple of hours.
I was making some cinnamon rolls... I can't get bread flour in this little backwater town I live in and so I add gluten to my AP flour. I have a case of cranial rectumitis this afternoon and grabbed the wrong jar. I'm going to have to put that jar in a different place.
I edited my comment.
I'll post the results...keeping my fingers crossed that it works.
I had to eat two just to make sure they weren't poison or anything. The Malted Barley Flour didn't seem to do any damage.
They look absolutely delicious. Maybe the malt flour helped.
Did you happen to notice if the malt package had any usage directions or tips?
The texture looks just perfect, I've tried googling cinnamon roll images but can find none better.
Initially I arrived here while exploring uses for malted flours.
Please ... any chance you could post the recipe?
I got the original recipe off Allrecipes.com but I have changed it up so much it would be unrecognizable compared to the original...I use my bread machine to knead the dough. I've also added a Praline Sticky Bun recipe that's really good. It's a changed up version of an old recipe I got out of a 1930's cook book that my Mom has.
Praline Sticky Buns
1-1/4 cups warm tap water
3 tablespoons white sugar
3 tablespoons powdered milk
3 tablespoons sour cream
1 teaspoons salt
2 tablespoons vegetable oil
3-3/4 cup bread flour
2 teaspoons instant yeast
Place ingredients into bread machine in the order listed and select the dough cycle.
Prepare the pan:
1/2 stick butter, melted
1/2-cup light brown sugar
1/3-cup light corn syrup
1/2 cup chopped pecans
Spray a 9”x13” baking pan very well with non-stick cooking spray then pour in the melted butter and tilt the pan to spread the butter all over the pan. Sprinkle the pan evenly with the brown sugar and cinnamon; then drizzle the corn syrup evenly all over the pan. Sprinkle evenly with the chopped pecans.
Prepare the dough:
1/2 stick of butter, melted
1/3-cup light corn syrup
When the dough has risen to the top of the pan in the bread machine turn it out on a well-floured counter and roll it out to a thickness of 1/4 inch. Spread the melted butter and the rest of the ingredients evenly over the dough. Roll the dough and pinch to seal the edges. Cut the dough into 12 equal pieces and lay them cut side up into the prepared pan. Allow the dough to rise until almost double and bake in a 325° oven for 40 minutes or until it reaches an internal temperature of 190°. Allow the buns to cool in the pan for 5 minutes then turn them out into a larger foil covered pan. Cool and cover with foil.
Yes, the package says 1 to 2 teaspoons per loaf of bread but it doesn't say how many cups of flour they consider a loaf of bread so I'm guessing it would be 3 cups of flour.
You are right about the slightly gummy texture of the cooked bread. I think it worked out ok because the dough was used for cinnamon rolls and a slightly gooy texture is a good thing, but I think if I had tried to use the dough to make a loaf of bread I would have been in trouble.
Yeah, that sounds about right. Probably best not to use more than a teaspoon per 3 to 4 cups flour. At least on a preliminary basis.
Thanks for your help...
Thanks, cinammon rolls recipe a big hit with everyone.
Just added raisins to filling and used different recipe for glaze using butter.
nb The amount of cream cheese for glaze is not on ingredients list - and I didn't have this anyway.
Sorry about that...when I copied the recipe I changed the ingredients and most of the instructions but forgot to remove the part with the cream cheese in it. I like the sugar and water frosting because it sets up really well and it makes it easy to put the rolls into lunches without making a big mess.