The Fresh Loaf

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What is a "byggmaltekstrakt" ("lys" and "mørk") ?

wendyrug's picture
wendyrug

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.

Many thanks!

(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/ )

GaryBishop's picture
GaryBishop

https://digitaltmuseum-no.translate.goog/011022548989/brodpose?_x_tr_sl=no&_x_tr_tl=en&_x_tr_hl=en-US&_x_tr_pto=sc

The above page seems to have both ingredients on a bread label. Google translates it for me.

light barley malt extract and dark barley malt extract.

wendyrug's picture
wendyrug

What's the old adage? "It's a small world"?

Grin: That is the very bread I'm trying to recreate!

Per the label, there aren't any sugars or spices - which is why my formula doesn't use any/is different than a Borodinsky. Other than that, the loaf is similar.

As HappyCat pointed out, there is a wide range of malts when dealing with this type of rye. I suspect what I need to do is a series of loaves where I test out the options (the Fawcett, Ukraine solod, and a few Briess caramel malts for good measure). At the moment I'm really close, so it's a fun/interesting task.

Thanks to all.

GaryBishop's picture
GaryBishop

That was literally the first page I got from my search! I'm amazed that someone thought to archive it but the internet is crazy that way.

When you work it out I'd love to try your formula.

happycat's picture
happycat

Use Google translate with Norwegian setting

You get: light barley malt extract and dark barley malt extract (the words are almost readable for malt extract)

Guessing based on my own rye malt making at home,

Light may be diastatic (enzyme rich, will break down starches into sugars, make bread sweeter, browner, and more food for yeast to puff up)

Dark may be non diastatic (toasted to denature enzymes, used for flavour and colour)

I have made rye versions (pale malt vs red malt) and a fermented version (solod)

Note, unless your malt is fermented, it is not solod and will be missing a key flavour!

wendyrug's picture
wendyrug

I have ordered some solod via Ebay - so that might be the missing flavor. Tnx for the reply.

I've also found this: https://blog.benchandbowl.com/2019/09/04/rye-malt/

happycat's picture
happycat
  • non-roasted and non-fermented (raw) - as a source of an enzyme called amylase; = PALE, diastatic
  • roasted and non-fermented - as a flavouring agent with a low maltose content; = RED non diastatic
  • roasted and fermented - as a flavouring agent with a medium maltose content. = SOLOD

I added translations to terms I was using for rye malts

I've made all three. Easy to do but takes time.

jl's picture
jl

used something like this. Widely available throughout the Nordics.

alcophile's picture
alcophile

I put the Norwegian Wikipedia page for malt through a translator. The output I got is light and dark barley extract. You could either use light and dark malt barley malt grains or get the malt extracts. Both of these can be purchased at home brew stores or online. The malt extracts can be had as powders or as liquids. The extracts are just what the name implies: malt that has been extracted with water and either spray-dried or concentrated to a thicker liquid. Lighter malts will have diastatic power so that could affect the dough behavior.

I have purchased many malt grains (barley, rye, and wheat) at a home brew store. Small amounts of the malt can be ground in a blade coffee mill and then sifted (barley) or used directly (rye, wheat). I have used the ground malt in bread but not the extracts (yet).

mariana's picture
mariana

These two ingredients are light and dark malt syrups. In the US, dark malt syrup is sold everywhere as barley malt syrup. Extra dark barley syrup is also available. Light malt syrup is sold as rice malt syrup or sorghum syrup. Wheat malt extract is also a syrup that is fairly light in color. You can find it in beer making supplies stores.

They are sweeteners, crumb softeners, help bread stay fresh longer, and dark malt syrup also adds to the color and aroma of the bread crumb. Both are non-diastatic and have nothing in common with Crystal Rye malt and/or especially red solod.