“Made some yeasted rolls with this, 80% wheat, 20% wholemeal rye. Very wet and sticky dough that had me worried, but for no reason in the end. A close bubbled, soft crumbed, sweet malted flavour. Very popular! Just in the middle of a repeat bake but sourdough this time to see what happens. Highly recommended, but a bit niche I suspect.”
“Open the packet and it looks like a cross between cocoa and soot. I used it in my version of granary bread and it gave a very dark, soft, slightly sweet crumb and a crunchy crust. I took the bread to a farmers' Market with samples and sold the lot. At £8.01 a kilo (post & pack) it seems very expensive but you only need to use a little so it probably will work out to be quite reasonable. Roy, The Old Kitchen”
“Made some yeasted rolls with this, 80% wheat, 20% wholemeal rye. Very wet and sticky dough that had me worried, but for no reason in the end. A close bubbled, soft crumbed, sweet malted flavour. Very popular! Just in the middle of a repeat bake but sourdough this time to see what happens. Highly recommended, but a bit niche I suspect.”
“I wanted to try using barley malt, but maybe I should have started with a lighter one, this makes my bakes look like chocolate bread (which confuses the palate, as it obviously doesn't taste of chocolate). I will need to keep experimenting. But good to have the opportunity, thanks Bakery Bits!”
