The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Malt Syrup? Substitute?

luc's picture

Malt Syrup? Substitute?

I will attempt the new flax seed loaf recipe I saw on the starting page of this site tommorrow... but I can't remember if I have a jar of malt syrup or extract down in hot kitchen (I'm not their now otherwise I'd check and know for sure).

But can anyone shed some light on this...

Can I substitute something else for the malt in case I get to the kitchen tommorow and find out I haven't got malt?
Perhaps brown sugar or mollasses? Or does malt contribute something all together different to the recipe?

Will the recipe work well with a substitution? Or does it support or cause certain chemical reactions that are vital to the bread turning out properly?

Thanks in advance for any knowledge shared.


KazaKhan's picture

I'm not sure about substituting, however I'm about to shape some dough in which I replaced the sugar with an equal amount of malt extract. I also started a starter yesterday to which I added some malt extract in the hope accelerating the yeast activity, I think it's worked as I have a few bubbles already. My guess would be you can substitute sugar, molasses and malt etc which should result in subtle differences in flavour between them but I'm no expert so I could be wrong...
I love malt and eat the extract or powder straight from the tin, so of course I like to have malt in just about everything ;-)

Floydm's picture

Yes, you can sub in molasses, brown sugar, or white sugar for the malt powder. Heck, there is so little malt in that recipe that I bet you could completely leave it out and still end up with reasonable approximation.

I agree with KazaKhan that malt is excellent. It is a handy thing for a baker to have around, and not terribly expensive or hard to find.

luc's picture

Thank you very much KazaKhan and Floyddm for the information.
I am off now to bake that bread and see how it turns out. If I have the malt then with malt it is... if not... then I'll have to use unsulphured molasses. Thanks again.

Best regards,