The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rosemary Spelt Bread & Diastatic Malt

London Andrew's picture
London Andrew

Rosemary Spelt Bread & Diastatic Malt

I am in the mood to bake some rosemary/spelt bread.


I normally use 59% hydration with 60% White and 40% spelt, 

I make roughly 2 one kg loaves at a time

Now I have been reading that I should add some olive oil, how much do you think for a 1kg loaf...

And how many grams of rosemary...should I chop it fine?

Also I am trying this Diastatic Malt flour for the first time. Any tips on that?


I promise to stay in touch and let you know the results

aroma's picture

Hi,  I've been waiting for the experts to contribute to the subject but no one has so here's my take on it.  I hunted down a source of Diastatic Malt as I was under the impression that it improved the ability of the sourdough culture to ferment more of the flour - particularly during long fermentation periods and gave a better oven spring.  Improved oven spring was the reason for me trying this.  I gather that the dosing rate is about 0.5% of the flour - anyway, that's what I used (2 to 3 g in 600 g flour).  TBH, I didn't notice any real difference and finally discovered that using a 'stronger' flour produced the oven spring I was looking for.  So, I have a kilo of Diastatic Malt and I'm not sure what to do with it!!  I would be very interested to hear other people's views though.


cerevisiae's picture

Hmm. I'd never thought of diastatic malt as contributing to oven spring. I suppose it could, indirectly.

The main thing diastatic malt does is inject a bunch of enzymes into the mix, which break down some of the starches into sugars that the yeast can eat. There's usually some amount of this going on in most flour, either because the flour had enough activity upon milling, or because some enzymes were added by the manufacturer (probably in the form of malted barley flour).

The advantage to having these enzymes present is that they help increase the availability of food for the yeast (which can be commercial yeast or sourdough), which means there is less danger of it eating up all it's supplies and losing viability when set up for a longer proof. Another effect is that it helps improve browning when baking, since there will still be sugars left to caramelize once the dough goes in the oven.

The downside of this is that if too much is used or it's left for too long, it may contribute to the dough breaking down and losing structure. I haven't seen this happen, but as I recall, it is a risk.

I suppose that this could help improve oven spring by ensuring yeast viability, but that's not something I've really heard discussed.

I mostly use diastatic malt when making bagels, so if you want to try doing that, there's one use for it.

London Andrew's picture
London Andrew

Hey well I have added 13grms to my 2 x 1 KG loafs.

I just bought 250 my cupboard is not so full.

I was just reading about it and thought I would give it a go.

I don't really have a starting comparison, with this batch as it will be the first time I have tried it and this type of bread as well.

But I will keep you posted.

Baking this evening Rosemary and Sage spelt bread....lets see..I am a little optimistic looking at the bannatons at the moment...but who knows


cerevisiae's picture

13 grams does sound like a bit much for 2 kilos of dough - how much flour did you use?

If it looks good, then awesome. But I'd recommend baking them sooner rather than later. Let us know how they come out.