Why add malt to bread?
Malt syrups and powders come in two forms, Diastatic and Non-Diastatic. The Non-Diastatic kind is just sugar, and is only useful for adding a little sweetness and flavor.
Diastatic Malt Syrups and Powders are made by taking grain (usually barley, but others can be used, like rye), allowing it to sprout, then toasting it lightly to halt the sprouting process. The little roots and stuff are rubbed off, and the grain is ground into a powder, or soaked into a syrup. This is very similar to the process used to convert grains for beer-making.
The syrup is rich in enzymes that are created by the sprouting grain, for the purpose of converting the seed's starch reserves into sugar for the young plant. Non-Diastatic versions have these enzymes deactivated by heat, leaving the syrup "inert".
The enzymes and sugars do three important things
- Provide nutrients for yeast.
- Facilitate the conversion of starch into sugar, making bread more flavorful.
- The little shot of extra sugar also gives yeast an initial boost.
Here is an article on malt syrups and powders and how to make them yourself:http://artisanbreadbaking.com/flour/malts/
And King Arthur Flour sells a version of the powder, along with some recipe examples:http://www.kingarthurflour.com/shop/items/diastatic-malt-powder-16-oz
Diastatic Malt Powder from King Arthur flourDiastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, 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.
What you get
active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Add only a small amount, ½ to 1 teaspoon per 3 cups of flour. 1-pound package.
Dietary information
- Kosher.
