How to Use Barley Malt in Making Whole Wheat Bread

Barley malt is a thick syrup or a powder that acts as a fermenting agent in baking and brewing. In baking, barley malt feeds the yeast which then releases gasses into the bread dough. It also provides an earthy, nutty flavor to the bread. The gasses make the dough lighter and airier, which is essential in heavier breads, such as those made with whole-wheat and whole-grain flours. You can find barley malt powder and syrup in stores that specialize in brewing supplies or through online retailers.

Things You'll Need

• 3/4 cups warm water
• 1 tsp. active dry yeast
• 2 tbsp. barley malt syrup or 3 tbsp. barley malt powder
• Small mixing bowl
• Large mixing bowl
• 1 1/2 cup whole-wheat flour
• 1 1/2 cups all-purpose flour
• 1/4 cup room temperature milk
• 1 tbsp. olive oil
• 1 tsp. salt
• Spatula
• Damp cloth(s)
• Loaf pans
• Basting brush
• 1 beaten egg
• Cooling rack

Instructions

1. Combine the water, barley malt powder and yeast in the large bowl. Gently stir until thoroughly mixed and let the mixture sit for 10 minutes. This will activate the yeast and initiate the fermentation process.

2. Add all of the whole-wheat flour and a 1/2 cup of the all-purpose flour to the large mixing bowl. Use a fork to sift the flours together.

3. Make a well in the center of the flour mix and add the yeast, milk, olive oil and salt. Blend the wet and dry ingredients until they form a paste.

4. Add the rest of the all-purpose flour a little at a time until the dough thickens enough that it sticks together in one mass. The dough should be elastic and a little sticky, and you should have some all-purpose flour left over.

5. Spread the remaining all-purpose flour onto a clean kneading surface. Pour the dough out onto the floured surface. Use a spatula to remove all the dough from the bowl.

6. Rinse and dry the bowl and add 1 tbsp. of olive oil to the bowl.

7. Knead the dough for approximately 10 minutes, until the dough has absorbed the flour and is no longer sticky.

8. Put the kneaded dough back in the bowl with the olive oil. Turn the dough to coat it evenly with the oil.

9. Cover the bowl with a damp cloth and set it aside to rise for one hour. Wash off your kneading surface.

10. Grease the bread pans with olive oil, or non-stick cooking spray.

11. Turn the dough out onto the clean kneading surface. Divide the dough into two loaves.

12. Put the dough in the loaf pans and cover both pans with a damp cloth. Set your oven to 400 degrees Fahrenheit and let it preheat for 40 minutes while the loaves rise in the pans.

13. Brush the loaves with the beaten egg and bake at 400 degrees Fahrenheit for 30 minutes.

14. Remove the loaves from the oven, let the pans cool then turn the loaves out onto a baker's rack to finish cooling.

References

• "The Bread Book"; Linda Collister et al; July 2002
• "The Tassajara Bread Book"; Edward Espe Brown; February 2011