Malt consists of dried and milled grains. The main raw material for its preparation is rye. On a malt basis, bread is made, which after baking takes on an original color and taste.
It is necessary
-
- 1 kilogram of rye;
- water.
Instructions
Step 1
Start your malt preparation by preparing the grain. In order to select raw materials with a high percentage of germination, place them in water. Those seeds that float are not good. Remove them, and at the same time clean the raw materials from impurities.
Step 2
Take a large saucepan and add 1 kilogram of rye to it. Pour three liters of water over the beans. Pass the used water through a filter and cool to 10 degrees Celsius. Every 6 hours, the water must be changed and the floating grains must be removed from the surface. The steeping process is complete when the grain can be easily bent or pierced with a needle. This usually takes at least a day.
Step 3
Transfer the beans to a deep baking sheet. To remove excess moisture, wrap it in a cotton cloth. From this moment, the germination stage will begin. Stir the beans twice a day and open the edge of the fabric so that air can flow freely into the baking sheet. Sprinkle fresh water over the grains overnight. Make sure that the temperature in the room does not exceed 15 degrees Celsius. Once the size of the sprouts is equal to the length of the grain, germination is complete.
Step 4
Wrap a baking sheet with grains in a plastic bag and place on the battery. Punch a hole in the bag to help you control the moisture level. From time to time, the grains must be mixed so that they do not dry out. The process of simmering and fermentation takes three days, after which remove the baking sheet from the bag and separate any lumps that have formed with your hands.
Step 5
Go to the drying phase. To do this, place the grains on a baking sheet and dry in an oven heated to 70 degrees Celsius for ten hours. Every half hour, the raw materials must be mixed and separated from the stuck together grains. After drying, put the baking sheet in the refrigerator for a day.
Step 6
Before proceeding to the grinding process, separate all the sprouts from the grains. Then grind them into flour with a coffee grinder. Store cooked malt in an open container.
