We've sourced this malted rye after receiving a couple requests from customers who love rye. Grain is malted by first germinating the grain by soaking in water and is then halted from germinating further by drying with hot air. This of course boosts nutrition while adding fantastic texture and taste to your baked products.
This malt is non-diastatic as it was roasted to the point where the enzymes are no longer active but there is great depth of flavour and aroma - so use this to flavour and colour your bread.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.