- 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
Flour, as stated, not powder
sprouts or malt?
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.
Too Much of a “Not So Good Thing”
Bob’s Red Mill
Please don’t mistake my enthusiasm for comparing them with an Artisan product.
Lost art of malt baking
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.
For baking only!
Great for honey beer bread
Looking forward to trying it out for other breads/bagels/etc.
Use as a dough improver
Good quality at a great price
A must for bagels
Authentic German soft pretzels
Wanna buy some Barley Malt flour?