Malt is not an obligatory component in the process of baking bread, but it is impossible to achieve the preparation of some varieties of rye bread without its participation. Only 30 grams of red malt will give the bread a natural shade, a special aroma and saturate it with all the beneficial properties of sprouted grains.
As the introduction of miniature bread makers for the home, many housewives began to think about the quality and variety of baked bread for their family, because the store version is often far from ideal. It makes the process of baking homemade bread easier and the fact that all the necessary ingredients can be purchased today. Although the most traditional ingredients are used for the bread: flour, water, yeast and salt, you can try making healthier rye bread with malt as well.
What is malt and why is it needed
Malt is obtained by grinding sprouted cereal grains. Most often made from rye and barley. Barley is used for making beer, and rye is used for baking bread. Rye malt is available in fermented and unfermented varieties. The first is distinguished by a red tint, and the second is light yellow. To obtain both, the grain is simmered in water for 4 to 6 days, after which it is either immediately dried and ground (unfermented), or it is still warmed up at a temperature of 50 ° C for several days, and then it is also dried and crushed. The result is a dark brown fermented malt.
It is this dark malt that is present in all traditional recipes for making rye and rye-wheat bread. It gives the bread a natural dark color and a specific flavor. Pale malt is also used in bakery. It is used for saccharification of the brew, which improves the quality of the flour. Malt activates the fermentation process, gives the dough fluffiness, elasticity and increases the shelf life of the finished product. An attractive golden brown crust with a "live" shine is also a merit of the malt. In addition, it has all the nutritional qualities of sprouted grains, and, therefore, is useful for the human body.
How to properly use malt for baking bread
Malt is available in syrup and powder form. Fermented rye malt is added at the rate of 30-35 grams per 700 grams of flour as part of other ingredients in dry form. However, you can use another way of using it - pre-brewing. To do this, pour the specified amount of malt with boiling water, wait for it to cool down to room temperature, and only then pour the contents into a container for a bread machine.
For baking Borodino bread, amateur, custard, red fermented malt is used. It is also listed in the recipe for wheat varieties: tea, Karelian-Finnish. Light malt is used to make bread from Riga. In large cities, you can find ready-made malt flour on sale. Using malt at home to bake bread does not require any special skills, but not every flour responds properly to its addition. As a result, a very coarse crumb can be obtained by changing the gelatinization of the soft gluten flour.
Durum wheat flour requires an increase in the amount of malt. Typically, recipes that come with a bread maker indicate the amount of malt required to bake a particular type of bread. On average, the recommended rate ranges from 1.5–2% of the flour volume. You can use 1–3% liquid malt concentrate. True, there is difficulty in acquiring it, since it is a seasonal product (summer). But you can stock up for future use, because the shelf life is 1 year. If the recipe calls for a liquid extract, it can be replaced with dry malt, but brew it first.
