Bob’s Red Mill Malted Barley Flour, 20-Ounce Packages

May be used in place of, or in addition to, other sweeteners to feed the yeast in your dough. One teaspoon per loaf will give you bread that is bigger, tastier, and more finely textured than usual. Malted Barley Flour is simply barley that has been sprouted, dried and ground into flour. You can see our quality. All natural. 100% whole grain, excellent source. Manufactured in a facility that uses tree nuts and soy

Quick facts

  • Case of four 20-ounce packages (80 total ounces)
  • Made from 100% all-natural malted barley
  • An excellent source of protein and fiber
  • Use to add a unique sweet flavor to any bread
  • Packaged in Milwaukie, Oregon

Top reviews

too much!

Well, I thought I had done my research. I am not new to bread making, but was wanting to add that malty taste to some of my loaves. The four smelled good when I opened it, and used 1/4 of the total amount of the flour called for in the recipe with this malted barley flour…as a bread book told me I could! I have since seen that info on line as well! OMG! The loaf never baked and stayed completely gummy.I’ve never seen the like. Upon further research, this flour is not what I had thought it was. The info out there and in baking books on barley flour is not complete and very misleading. Now I have 4 bags of this stuff. I wasted a lot of money for something you don’t even need to make a good loaf of bread. I think what I need for my malt flavor is simply Malt Extract. I should have figured that out since my husband brews beer. I didn’t think this WAS Malt extract, but I thought it was going to be the thing to use in breads! As it turns out this is diastatic malt and breaks down the starches in the flour. Why would you need that when white flour is already a refined starch? I MIGHT add a teaspoon or two of this to a 100% whole grain loaf, but what to do with 4 bags? You better own a bakery when ordering this bulk product and you better be baking a lot of 100% whole grain breads!…I think adding some vital gluten and starting the whole grain bread with an 8-12 hour sponge makes more sense than using this product though.
AlishaBuckeye, WV

Flour, as stated, not powder

Searching the internet may tell you that malt flour is sometimes called malt powder. This may lead you to believe that this is a malt powder, such as you might use for making beer or a killer malted milkshake. Although this product is visually indistinguishable from such malt powder, it tastes like flour, and cannot be used for these purposes unless you like four in your milkshake. It does make for really good pancakes, as long as you don’t add too much. I would go no more than 1/4 malt flour to 3/4 regular flour, and possibly less.
KateMemphis, TX

sprouts or malt?

I know growing malt is difficult, but this is to much. Bobs red mill needs better quality control. The flour is tart with a touch of bitter. Without even a touch of sweetness to the flour, it is not a malt, as malting was developed to bring out the sugars naturally found in the 1 to 3 day old sproutlings. With this “malt” not being sweet I can only suggest the sprouts have been overgrown.

Update: I have now received my second order (1/17/2012) of bob’s red mill’s malted barley flour and am very pleased. The flour is slightly sweet. On this batch they must have given the seedlings 5 hours of maturation, after soaking for sprouting, instead of immediately drying after soaking as may have been the case. Correction; in my above statment of “…can only suggest the sprouts have been overgrown.”, I could have also suggested the sprouts were dryed to soon! My rating has gone up to 3 stars.

SharolynMorrill, NE

Too Much of a “Not So Good Thing”

I wish I had not ordered in bulk. The recipe (for cornbread) came out bitter-tasting, and the only “new” ingredient was the flour, so I assumed that was the cause. I’m not sure, and I hate to “blame” this product, but I am hesitant to use it again and I have SO MUCH of it! It would be great if we could get “trial” sample or variety packs of some of these products!
MalenaLemon Cove, CA

Bob’s Red Mill

I’m familiar with Bob’s Red Mill products and I consider them to be the top commercial mill. After my purchase I still do.
Please don’t mistake my enthusiasm for comparing them with an Artisan product.
MargetMadison, OH

Lost art of malt baking

Malt flavoring in baking (or other culinary delights) is a lost art.

My Mom owned a bake shop until she was about 75 years old and knew many of the secrets of great baking.

Malted flour was one of them.

I use this primarily for baking light rye bread, and, for waffles. It is not possible to find a substitute.

This is great for honey whole wheat. Honey is a great flavor additive, but, it addition to being a sweetener for the yeast, honey is also a natural antiseptic, so, it tends to retard the yeast. A tablespoon or a couple of ounces of this stuff helps keep the yeast at its proper activity level in honey whole wheat bread.

When you are baking, you can adjust your leavening because the natural sugars in this ingredient will accelerate both yeast and baking powder or soda.

This is an excellent quality product and empowers to home chef to make delights from a bygone era. A small amount of malted barley will enhance the flavor of many bakery items that need a little bit of a sweetener and which can benefit from a whisper of an exotic taste.

Here is an excellent recipe for Norwegian waffles:

2 fresh organic free-roaming eggs
1 cup of organic all-purpose unbleached flour Flour, All Purpose, Unbleached, 5 lb.
1 cup of organic whole wheat flour Whole Wheat Bread Flour, 1 lb.
1/2 cup of olive oil (EVO) (you can substitue melted butter if you like)
1-3/4 cups of buttermilk
1 tablespoon of brown sugar
2 tablespoons of malted barley flour
4 teaspoons baking powder
1/4 teaspoon salt

Pour into the center of the iron, immediately pour in some chopped pecans.

When done (about 5 minutes or until tops steam) cover with shaved Norwegian (Viking) brown cheese (Ekte Gjetost) Ekte Gjetost (1.1 pound) by […] . . . TO DIE FOR!

Quick Tips for Master Baking:

Start your yeast with some malted barley flour. This works especially well for heavy breads like honey whole wheat and rye. Take about three or four ounces of your water. Make sure it is about body temperature (about 100 degrees F). Add a few tablespoons of malted barley flour. Add the yeast. This will accelerate the yeast’s activity and you need to get it into your mix after about a minute or two. What you add to the water while starting your yeast often subtley determines the flavor of your bread or raised product.

GabrielaMoline, MI

good stuff….

Great for adding a little to bread when baking, but tried to bake a loaf with just this and, well kids, don’t try that at home. we always have a bit of barley on hand, but this will last us forever. anyone need a bag of barley???
XiomaraWilsie, WV

For baking only!

This malted barley flour seems to be only partially fermented, so it is less sweet than others available here. If you try to use it in a chocolate malted drink, you will get a lot of raw flour taste along with its modest sweetness. It is really good, however, for putting in cakes and bread, adding a nice touch of sweetness and it really kickes the yeast into gear for light baked goods. The milling and packaging is of good quality with this product.
ColeneGranger, WY

Great for honey beer bread

Use a tiny bit of this in my honey beer bread. It takes great. Only a little bummed that I had to buy 4 packages when I only use a few grams a loaf…guess I will be giving them out to a few people who have an interest in bread making.
Looking forward to trying it out for other breads/bagels/etc.
TinyRice, VA

Use as a dough improver

The reason for using the malted barley flour is to introduce the enzyme amylase into your yeast dough. Amylase is used in breadmaking to break down complex sugars, such as the starch found in flour, into simple sugars. Yeast then feeds on these simple sugars and converts it into alcohol and CO2. This imparts flavour and causes the bread to rise. While amylases are found naturally in yeast cells, it takes time for the yeast to produce enough of these enzymes to break down significant quantities of starch in the bread. This is the reason for long fermented doughs such as sour dough. Modern breadmaking techniques have included amylases (often in the form of malted barley) into bread improver, thereby making the process faster. So you really want to use just a little of the malted barley flour. You can also use the more concentrated diastatic malt powder. (or a bread improver that includes either one) (mostly from Wikipedia)
ShaniquaErie, PA

Two many

The malt is great but a package of 20 oz bags doesnt make sense and is a waste. You use the malt 1 teaspoon at a time so one 20 oz package is a lifetime supply.
AndreasFrenchton, WV

Good quality at a great price

I bought this to better the “chew” of my homemade breads. It works very well and a little goes a long way.
KarolineYukon, OK

A must for bagels

Makes all the difference when you are making heavy breads such as cracked wheat or pumpernickel. Wouldn’t think of making bagels without malt. Great flavor and better rise to the dough.
MitchJellico, TN

Authentic German soft pretzels

Addition of 1/4 cup of the flour to 2 – 3 cups of regular flour makes a very tasty pretzel. I think it is the difference between ho hum and great pretzels. However, I had to buy 4 of these 1 lb. bags! Very, very few recipes call for barley malt flour in any quantity that I know of, but I am not much of a baker. One cup of this flour was too much in the above recipe, I experimented to get the right amount – 1/4 cup.
Wanna buy some Barley Malt flour?
EmeldaMidway Park, NC