What is a "byggmaltekstrakt" ("lys" and "mørk") ?
I'm trying to reconstruct a bread I loved while in Norway. I would appreciate some help.
The loaf was 1/2 Borodinsky (no coriander/caraway, mostly whole rye but w/some wheat), 1/2 Danish rye (it had included rye berries, plus a sunflower seed topping).
I've managed to get pretty close, but something feels off with the Borodinsky flavoring malt I'm using (Fawcett English Crystal Rye Malt).
The store's ingredient label listed "lys byggmaltekstrakt" and "mørk byggmaltetstrakt". Does anyone here speak Norwegian? Have an idea of what those ingredients might be?
Any ideas/suggestions are very much appreciated.
(Should anyone wonder - I've based my formula on the following. The changes have been to drop the coriander/caraway, molasses and sugar & I've been using Fawcett for the solod. https://www.beetsandbones.com/russian-sourdough-borodinsky-bread-rye-coriander/ )