The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Barley Malt Flour Question

BettyR's picture
BettyR

Barley Malt Flour Question

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?

milwaukeecooking's picture
milwaukeecooking

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.   

 

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BettyR's picture
BettyR

I don't know...

Ingredients: Malted barley flour, dextrose and wheat flour

mrfrost's picture
mrfrost

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.

http://www.bobsredmill.com/malted-barley-flour.html

Malted Barley Flour
Malted Barley Flour, also known as Diastatic Malt, improves the flavor and appearance of yeast breads. Add 1/2 to 1 teaspoon for every 3 cups of flour in your favorite bread recipe to give the loaves a slightly sweet flavor and moist texture. Malted Barley Flour also prolongs the shelf life of baked goods.

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.

 

BettyR's picture
BettyR

Thank you...

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.

mrfrost's picture
mrfrost

I edited my comment.

BettyR's picture
BettyR

I'll post the results...keeping my fingers crossed that it works.

BettyR's picture
BettyR

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.

 

 

mrfrost's picture
mrfrost

They look absolutely delicious. Maybe the malt flour helped.

Did you happen to notice if the malt package had any usage directions or tips?

BettyR's picture
BettyR

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.

mrfrost's picture
mrfrost

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.

BettyR's picture
BettyR

Thanks for your help...

Betty