Average Reviews:
(More customer reviews)Malt flavoring in baking (or other culinary delights) is a lost art.
My Mom owned a bake shop until she was about 75 years old and knew many of the secrets of great baking.
Malted flour was one of them.
I use this primarily for baking light rye bread, and, for waffles. It is not possible to find a substitute.
This is great for honey whole wheat. Honey is a great flavor additive, but, it addition to being a sweetener for the yeast, honey is also a natural antiseptic, so, it tends to retard the yeast. A tablespoon or a couple of ounces of this stuff helps keep the yeast at its proper activity level in honey whole wheat bread.
When you are baking, you can adjust your leavening because the natural sugars in this ingredient will accelerate both yeast and baking powder or soda.
This is an excellent quality product and empowers to home chef to make delights from a bygone era. A small amount of malted barley will enhance the flavor of many bakery items that need a little bit of a sweetener and which can benefit from a whisper of an exotic taste.
Here is an excellent recipe for Norwegian waffles:
2 fresh organic free-roaming eggs
1 cup of organic all-purpose unbleached flour Flour, All Purpose, Unbleached, 5 lb.
1 cup of organic whole wheat flour Whole Wheat Bread Flour, 1 lb.
1/2 cup of olive oil (EVO) (you can substitue melted butter if you like)
1-3/4 cups of buttermilk
1 tablespoon of brown sugar
2 tablespoons of malted barley flour
4 teaspoons baking powder
1/4 teaspoon salt
Pour into the center of the iron, immediately pour in some chopped pecans.
When done (about 5 minutes or until tops steam) cover with shaved Norwegian (Viking) brown cheese (Ekte Gjetost) Ekte Gjetost (1.1 pound) by [...] . . . TO DIE FOR!
Quick Tips for Master Baking:
Start your yeast with some malted barley flour. This works especially well for heavy breads like honey whole wheat and rye. Take about three or four ounces of your water. Make sure it is about body temperature (about 100 degrees F). Add a few tablespoons of malted barley flour. Add the yeast. This will accelerate the yeast's activity and you need to get it into your mix after about a minute or two. What you add to the water while starting your yeast often subtley determines the flavor of your bread or raised product.
Click Here to see more reviews about: Bob's Red Mill Malted Barley Flour, 20-Ounce Packages (Pack of 4)
May be used in place of, or in addition to, other sweeteners to feed the yeast in your dough. One teaspoon per loaf will give you bread that is bigger, tastier, and more finely textured than usual. Malted Barley Flour is simply barley that has been sprouted, dried and ground into flour. You can see our quality. All natural. 100% whole grain, excellent source.
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