“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!”
“I finally found roasted barley malt to purchase and used a small quantity recently for baking rye bread. Boy did that turn out well! The bread is now really dark and tastes delicious. This is a must if you want to bake real dark rye bread with a rich flavour.”
“I finally found roasted barley malt to purchase and used a small quantity recently for baking rye bread. Boy did that turn out well! The bread is now really dark and tastes delicious. This is a must if you want to bake real dark rye bread with a rich flavour.”
