Breaking new ground with "mash breads"?
Ok, so I've seen alot of info online about "mash breads" with different flours, and "spent grain breads", but I'm wondering if there has been more experimentation with "mash" breads using roughly milled, MALTED grains such as barley, rye and wheat. Not flour. Heating them up to ~150 for about an hour or longer, in order to bring out the maximum amount of sugars from the grain. In reading about how to make whole grain breads taste good, this seems the optimal route, both health wise, and taste wise. I haven't seen much info on this, other than with spent grains (in which most of the sugars have already been lost), and methods using diastatic malt powder, or just wheat flour, which just seems to be less interesting,and also less practical and healthful. Any info out there on this?