“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.”
“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”
“I love love love the flour I ordered and am super delighted and amazed that you posted it so quickly and efficiently all the way to Australia. Bakery Bits, my new favourite thing. :)))”
“This is essential for some German breads. Used in small quantities, it really adds that little something to sour dough rye breads. Best with dark spray dried malt.”
“This is essential for some German breads. Used in small quantities, it really adds that little something to sour dough rye breads. Best with dark spray dried malt.”
