February 19, 2015 - 2:32pm
Malted Bread Flour
Hi all... I am very new to this bread baking thing.
I came across a recipe yesterday (in a British bread book) that has "malted bread flour" as an ingredient. I can't find it in the US. I checked my local store and online. What is it? Is there a substitute?
Thanks
The Complete Noob - Morag
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I have tried to find malted flour here but to no avail. Someone very kindly sent me some from England once and I made beautiful Hovis with it, along with other malted breads. The only thing I can think of that might work is to buy malted wheat flakes (King Arthur might have them.) and put them into a food processor to grind them into a flour, the way you would when making oat flour.
Try here: http://www.kingarthurflour.com/shop/items/diastatic-malt-powder-16-oz
Wild-Yeast
is the more common name for it. Mills each produce their own variety, however note that 'Granary' is a trademark of Hovis.
It's a light brown flour (ie. has some bran in it) with either malted grains, or flour made from ground malted grains (or both) and often has added seeds, etc. in it.
This is the stuff I use:
http://www.shipton-mill.com/flour-direct/organic-light-malthouse-flour-301.htm
Obviously a UK source, but it might give you an idea of what might be in it.
-Gordon
Much of the AP flour in the US is malted. Rarely is it called "malted flour" but if you look at the ingredients you will see malt listed.
For example here is the ingredient list from Pillsbury AP flour:
BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR (IMPROVES YEAST BAKING), NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Jeff
Thanks all. Jeff, I had never thought to check the ingredients on the regular bag of flour. Who knew? (Besides you of course). I will try it with "regular" bread flour and see if it works. Otherwise I did finally find some online.
http://giustos.com/home_baker/flours/bread-flours/artisan-unbleached-malted-bread-flour.html
Has anyone tried this company?
Morag
Giusto's makes a fine product.
malted barley flour added in very small amounts to US flours (.6 of 1% or so) is the same as the Malted Flour in the UK. Malted barley s sprouted for 4-5 days until the shoot (not the roots) is at least the length of then seed itself, then it is dried at a low temperature and ground into a flour. Barley has much more diastatic power than wheat to begin with and this power is compounded by the 4-5 day sprouting process.
Sprouted grain flour in the US, which i think is probably the same as malted flour in the UK, is only sprouted for 1 day where the roots (not the shoot) just starts to breaks the seed skin, what is called 'chitting' . This grain is then dried at a low temperature and then ground into flour. Since grains other than barley have less diastatic power to start with the short sprouting time vs malting lessens the diastatic power further this flour makes for some fine tasting bread.
If you tried to make a bread with malted barley ( all diastatic malt), instead of sprouted wheat, (shat they make beer with by the way) you would end up with goo. I'm pretty sure that the malted flour in the UK they use for bread is like the US sprouted grain flour that is the current basis of Peter Reinhart's book the Bread Revolution.
Once again we seem to be separated by a common language:-)
Happy Sprouting!
Well I bit the bullet and bought the stuff online from Giustos. Painful though the shipping is, I wanted to make sure I got it right. Thank you all for your help. :0)
Sorry to bring a thread back from the dead but...
I'm a home brewer and a frequently will grind a cup of malted two-row barley into flour and sub it for a cup of flour in my bread. Works well.
You can find this at any home-brew shop, b&m or on-line.
Is available through Paul at Pane e Formaggio in Vancouver, Canada. It is a mix of flour and flakes and grains and very malty and makes the closest thing I've found to English granary bread. It doesn't seem to have any diastatic action. P&F make & sell granary bread made with this .