Black malt is malted barley that's been roasted until very dark imparting a more smokey, roasted flavour and aroma than other malts, but also carries dark chocolate and a little acidity. It is used in making dark beers like stout but can be used in bread making to add flavour and colour. We use black malt in our black malt batards and baguettes in combination with activated carbon to colour the bread black.
This malt is non-diastaticas it was roasted to the point where the enzymes are no longer active but there is great depth of flavour and aroma - so use this to flavour and colour your bread. Use between 1-10% of the flour amount depending in how much flavour you'd like to add - we suggest starting at 2%.
Malt can be added whole or ground to your dough - please select which you prefer before adding to cart. We would suggest soaking the malt in some lukewarm water (ideal would be 60 degrees C initially) for a couple hours before incorporating into the dough. Although this isn't strictly necessary it helps soften the fibre which helps protect the gluten network in your dough.