A while ago I made malt from spelt grains. I happen to have a bag of wheat grains which i'm thinking of malting to use in rye breads. Guess I can't go wrong if I just stick to the same amount using wheat malt instead.
As @mariana stated, pale rye and wheat malts have about the same diastatic power (≈100–120 °Lintner). Not surprisingly, the rye malt has twice the α-amylase power (40 vs 20) than the wheat malt.
If diastatic, then it makes no difference.
Non-diastatic is for flavor (and color), big difference. As big as in wheat or rye malt extracts in beers.
I suppose if non diastatic is called for it'll alter the flavour profile but will still be tasty.
Is pale rye malt diastatic or non diastatic?
Abe, if it's Weyermann pale rye malt, then it is diastatic, usually used up to 2% in wheat and up to 5% in pure rye doughs.
Here, they tell us that its diastatic activity is 'high':
https://www.weyermann.de/en-us/product/weyermann-rye-malt-pale-2/
A while ago I made malt from spelt grains. I happen to have a bag of wheat grains which i'm thinking of malting to use in rye breads. Guess I can't go wrong if I just stick to the same amount using wheat malt instead.
As @mariana stated, pale rye and wheat malts have about the same diastatic power (≈100–120 °Lintner). Not surprisingly, the rye malt has twice the α-amylase power (40 vs 20) than the wheat malt.
Better that war around so if I do substitute then I can't overdo it.