Red Rye Malt
I've bought some Red Rye Malt and ready to make some Borodinsky bread. In The Rye Baker's recipe Stanley recommends to toast the rye malt till it turns a "deep rose pink" and then grind them to make a flour. I bought these malted rye berries from a brewer's store and they look already toasted to me. When ground they do have a dark red colour. Do they look toasted to you and ready to be ground without having to toast them myself?
Sorry the photo isn't very clear but you can see they certainly don't look un-toasted.
I bought two kinds but I think it's the same thing. Stanley recommends Fawcett's Crystal Rye Malt but I also bought Simpson's because it actually says Red Rye Malt. I just think it's down to differences in terminology and not product. Fawcett's Crystal Rye Malt is also a deep red colour when ground. They look very similar to me. I bought 500g of each (it was very cheap so I bought a lot to make the postage worthwhile). Since one only uses about 25-50g per bread this is going to last me a very long time. Anyone in London who wants some it'll be my pleasure.