Baked malt - simply make it yourself
Today I have a new basic recipe for you: Homemade baking malt. I've been doing this myself for a long time (at the beginning after this recipe). Very often I am asked about my recipes whether you can omit the baking malt or what it is and why enzyme-active baking malt is not suitable for longer dough processing. That is why I would like to go into this briefly at this point.
Baked malt is used to bake bread and rolls. It can be in enzyme active and enzyme-inactive baking malt can be distinguished and it is usually offered in powder form. But there is also syrupy, active barley malt as well as liquid / syrupy, inactive barley malt (e.g. from Arche in organic or natural food stores or here*). (active baking malt = enzyme active = diastatic / inactive baking malt = enzyme inactive = adiastatic)
It consists of germinated, dried and possibly roasted grain (e.g. wheat, barley or rye). Of course you can use enzyminActive baking malt can also be bought ready-made, but it is very easy to make yourself and much cheaper than bought-in. Baked malt is usually made from barley. Sometimes there is also dark colored or roasted malt to buy, which then often consists of rye. I usually make my homemade baking malt from wheat grains and usually prepare it with 250g grains. You can of course take more or less, but the amount will fit perfectly on a deep baking sheet (or a large oven wizard) later when drying and roasting.
“The addition of baking malt to the dough provides the yeast with easily usable nutrients, including sugar and amino acids. The aim is to accelerate fermentation (improve the driving force) and improve the quality of the dough. " (Source: Wikipedia)
Inactive baking malt can be made by germinating grains and then drying, roasting and grinding them. During this process, the natural enzymes die from the heat. This baking malt is therefore not enzyme-active and therefore well suited for very long walking times, such as overnight cooking. Inactive baking malt provides the yeast in the dough with easily usable nutrients, such as (malt) sugar and amino acids that were created during germination. This can improve the oven shoot, taste and crispness. A little sugar, honey or syrup is in principle also food for the yeast cultures in the dough, but is still not a real substitute for baking malt. With my root buns (Recipe here) I used my homemade baking malt, for example.
Enzyme-active baking malt In addition to malt sugar, it also contains amylases (enzymes) which break down the starch in the flour into sugar (= yeast food). It is useful because of this starch breakdown not for long dough processing. It is usually used for bread with a rather high proportion of wheat or spelled. In the case of rye bread (with predominantly rye flour) the addition of active baking malt makes no sense, since rye is naturally quite rich in enzymes and the addition would be counterproductive. (Rye flour must therefore also be “acidified”, for example with sourdough.) Enzyme-active baking malt must be used very sparingly and is not suitable for longer dough processing, such as overnight cooking. By the way, I get my powdered, enzyme-active baking malt here in organic quality *without any additives.
- 250 g Wheat, rye or barley, if possible, in organic quality
- a bowl is best not transparent
- a sieve
STEP 1: GRAIN THE GRAIN
- Rinse the cereal grains well with water in a sieve.
- Leave the grains in the sieve and place in a bowl. Then fill up with water until the grains are well covered. Cover loosely with a lid or something similar (kitchen towel is also possible) and let stand for about 12 hours.
- After about 12 hours, rinse the grains thoroughly, let them drip off a little and place them back in the bowl with the sieve, this time without additional water! Let stand for another 12 hours.
- You repeat this process for about 2 to a maximum of 3 days until the grains have properly sprouted. (So just rinse well every 12 hours.)
- When the grains have visibly sprouted (see picture), they are ready and can be dried and roasted. However, the seedlings should NOT turn green! Then they sprouted too long.
STEP 2: DRY AND TOAST THE SPROUTED GRAIN
- Drying: Spread the sprouted cereal grains on a baking sheet lined with baking paper or on a large oven wizard. (I like to spread the moist cereal grains on two layers of kitchen towels beforehand so that they dry off a bit.)
- Heat the oven to around 60 ° C hot air (otherwise 70 ° C upper-lower heat) and let the germinated cereal grains dry in it for about an hour.
- With older ovens, it is best to clamp a wooden spoon in the door so that the excess moisture can escape. Some (modern) ovens also have a function for reducing moisture (for example for drying), which I call the “crisp function”. I also use this for drying the grains.
- It is best to stir the grains occasionally while drying so that they can dry evenly.
- Roasting: After drying, the grains are roasted at around 150 ° C hot air (alternatively upper-lower heat at 170 ° C) for about 30 minutes.
- When they look golden brown and have a slightly malty odor, you're done.
- Please make sure again that they are really completely dry, otherwise just leave them in the oven for a few minutes longer.
STEP 3: FINISHING / GRINDING
- The cooled grains are now finely ground. You can do this in a flour mill, a powerful mixer or in the Thermomix (for 1 min./h 10).
- The finished baking malt should be packed airtight and stored in a dry place.