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This malt is non-diastatic as it was roasted to the point where the enzymes are no longer active but there is great depth of flavour and aroma - so use this to flavour and colour your bread.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.
Customer ReviewsWrite a review
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.