March 16, 2015 - 1:10pm
Bread with Malt??
I heard from the historian Carroll Quigley that bread was traditionally made from malt, (like, maybe 1,000 years ago).
I want to know if anybody knows what happens if you use 100% Malted Wheat in baking a bread? It might handle quite differently from the dough we know, but I wonder if anyone knows of this fabled tradition.
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IF you sprout the grains for 24 hours until they just just chit, dry then at 105 F and mill them into flour then there is no problem other than things will happen much faster. If you actually malt the grain for 5 days t the point where the shoot (not the 3 rootlets) s a long as the seed itself then dry them at 105 F and miill them into flour this is real malt. IF you bread with this high powered diastatic malt the dough will be goo. Millers usually only put about .6 of 1% of malt in their milled white flour to give it the enzymes the flour needs.
I've made bread with all malt flour for Hovis and it's beautiful. Trouble is, I can only get the malt flour if someone sends it to me from England.
Hovis own the trademark to the name: "Granary" - I'm suspecting that's the flour you got. Most mills do their own version, but can't call it Granary, so one I get is called "Three Malts with Sunflower seeds" - which is a blend of regular wheat flour and malted grains - along with various seeds. Makes a very nice loaf.
http://www.shipton-mill.com/our-flours/three-malts-and-sunflower-organic-brown-flour
They have a lighter version which they sell in 16Kg sacks which is what I get.
-Gordon