This malted barley tastes like the drink Horlicks (also made from malted barley and wheat) - a wonderful aromatic nutty caramel malt that imparts flavour and colour in your bread. We like to add this to our Bread Republic brioche burger buns.
This malt is non-diastatic as it was roasted to the point where the enzymes are no longer active but there is great depth of flavour and aroma - so use this to flavour and colour your bread.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.
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.
It feel, smell and look fresh. Gives a really nice taste and color to my bread. I add a little bit to any savory baked goods I make.
I find that the malt berries add a lovely depth of flavour to my sourdough bread, and also give a better caramelisation and lovely dark colour to the crust. I highly recommend trying these for a change of flavour.