Very few Home Bakers have heard of diastatic malt. Malt has a sweetening effect in bread. It can be used as the sweetening agent so other sugars, honey and molasses can be eliminated from your yeast bread recipes.
Diastatic Malt is made from whole wheat berries or whole barley but I have only made and used the malt from wheat. Malt acts as the sweetener for the yeast plus it is a dough conditioner for better bread texture.
WHAT IS HOMEMADE DIASTATIC MALT?
Diastatic malt powder is the “secret ingredient” savvy bread bakers use to promote a strongrise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours.From wikipedia.com
Purchase: Diastatic Malt Powder – 16 oz.
- Soak 2 cups of Whole Wheat Berries overnight in 4 cups of warm water
- Drain off all water and rinse the wheat berries several times
Soak Overnight in Water
I use a wide-mouth quart canning jar to soak my wheat berries. Then use a small mesh strainer to rinse them.
- Allow the berries to sit on the counter for 24 hours. Leave the jar on its side as the berries will begin to swell and sprout.
- Rinse the wheat berries at least 2+ times each day. This keeps them fresh and well hydrated.
- You will see the wheat berries begin to sprout ~ watch carefully as the berries should only just barely sprout with about 1/4 inch of sprout showing
- When you see this initial sprouting with about 3 little roots coming out, it is time to begin drying the sprouted wheat.
Note: the little sprouting roots and any tip of the leaves should be white. You do not want to let them go further and start to turn green. We are after just the very initial sprouting.
Sprouting activates enzymatic activity in the wheat plus added nutrients which will increase the overall nutrition of each slice of your Homemade Bread!
Drying the sprouted wheat:
- Completely drain the sprouted wheat berries
- Spread on a parchment-lined cookie sheet for drying (you may also spread your cookies sheet with paper towels)
- Place in a warm location for approximately 2 days -or- dry in your food dehydrator -or- in your oven on very low until dry
- The drying temperature should never go over 104 degrees as anything over this will kill the enzymes in the sprouted wheat
- Stir occasionally to make sure all wheat berry sprouts are totally dry
- They should be rock hard just like the original wheat berry before sprouting
- Remove the parchment or paper towels for the last 12 hours or so, to make sure every sprouted wheat berry is totally dry
Quick Tip: Buy Diastatic Barley Malt if you do not wish to make your own.
Grinding the Dried Sprouted Wheat Berries:
- It is now time to grind the sprouted wheat berries into flour
- I use my Vitamix with the Dry Container but you can use any type of home grinder including a coffee grinder, just make sure all the coffee has been cleaned out
- Place approximately 1/2 cup of dried sprouted wheat berries in the container
- I grind on high-high for about 1 minute in my Vitamix
- Sift the ground sprouted wheat berry flour through a mesh sifter into a separate bowl. This step removes any un-ground berries. Put those back into the grinder to be re-ground.
- Once all your wheat berries have been ground, store in a glass jar in the refrigerator
- Interestingly enough: Diastatic Malt smells just like Malted Milk Balls that some of us ate as kids!!!
Ground Diastatic Malt
How to Use Diastatic Malt Powder:
- Add approximately 2 teaspoons of your Diastatic Malt Powder for each loaf of bread to be made
- Next, add 1 teaspoon when proofing your yeast
- Then, add an additional 1 teaspoon of Diastatic Malt Powder when kneading the dough
- Bake as usual per your recipe
Related Post: How to Make Basic French Bread
Learn How to Use Diastatic Malt was first posted on Original Homesteading.com.