February 13, 2024 - 2:55pm
rye malt incorporation
bought myself 3 different rye malts to try in my multigrain loaf bread.
caramel rye, plain rye & chocolate rye.
any thoughts on methods to use?
Kind of thinking alternative to Solod.
In the past I have used Briess Chocolate Malt by grinding it to flour-ish consistency and putting in with other flours.
Any other methods to try? Soak it then add ... ?
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Rye malt flour is usually scalded before adding to the final loaf. Look through recipes on theryebaker.com for method.
just a reminder that they serve different purposes.
Caramel & choco are roasted to give them color & therefore non-diastatic. They add hue & raise sweetness a bit.
plain is diastatic & therefore a scald should not be scalding: 65 C maximum temp to release its fabulous action. You only need maybe 1-2% to achieve liftoff.
Enjoy!
Rob
thanks. I did not know caramel & choc were hue and sweet only.
when using rye & hard winter berries & farro in my multigrain loaf, I normally cook the whole berries for 45 mins or so, til med soft. Would I be better off mixing them in as uncooked ground flour?
I assume the plain rye malt should be ground to flour for the scald?
Grind to a flour before scalding. And 65C is the optimal temperature even though it's called a scald. It's often, if not always, scalded in addition of some other flour.
Diastatic is normally just added to the final dough as is. It's the non diastatic that is normally scalded. I believe.
Hmmm. I always understood I had to scald diastatic malt -- indeed I have made several recipes from theRyeBaker that insist on it. Anyone else here care to straighten me out?
Does the rye baker have one scald diastatic malt?
http://theryebaker.com/latgalian-rye/
http://theryebaker.com/vitebsk-rye/
Now for the really interesting stuff: the first sponge-scald ripens at 130°F/55°C, which is the borderline temperature at which its resident microorganisms die...
Second one is 65C and perhaps its not being used for diastatic purposes even though pale rye malt might be diastatic. Could be for flavour only.
We need confirmation. If anyone here knows.
I've made both the Latgalian Rye and the Palanga Rye from theryebaker.com. Both have a diastatic rye malt scald at 65 °C. In both recipes, the rye flour mixture thins considerably from the enzymatic activity of the rye malt.
I want to mention that Ginsberg's interpretation of the Latgalian Rye strays some from the original Latvian SSR recipe from 1978 that I found on Sergey's blog:
https://registrr.livejournal.com/68788.html
In the original, the scald is only for 3 h at 65 °C and in the sour-scald ("fermented tea leaves"), the sourdough is submerged in the scald at 55 °C but not mixed, and then maintained at 28–32 °C. The sourdough is only mixed in after 3 h of cooling.
Both of these breads have a fantastic flavor and are worth the extra effort..
errr, I think I'm confused now ...........
me too. sorry. I'm sure Abe & others who know more than me will clarify.
R
From the webpage: https://www.sourdoughbreadrecipe.com.au/ingredients/malt-flour-for-sourdough-diastatic-or-non-diastatic/
A good read.
So scalding at 65°C will not deactivate the enzymes of diastatic malt. So you were right squattercity.
In a regular wheat bread it's normally just added as a flour at 1-2%. In a rye bread I believe it can be increased up to 5% and it can be included as a flour in a scald done at 65°C.
a further discussion with some good comments from mariana --
https://www.thefreshloaf.com/node/70229/barley-malt-rye-baker
yeow! great read indeed. I will have to consider some in pizza dough.
In any case, just made my usual multigrain loaf and added a tbsp each of rye malt and Carlson Dark Choc as powder/malt (ground with a blade grinder). The Carlson I've been using for some time and it adds a nice hue and sweet to the loaf. It was good as whole "grain" but better as powder.
The rye malt has added a very nice aroma. Looking forward to a slice.
I just posted about a store that sells the real Russian malt. Just ordered some. No need for substitutes.
https://gastronomusa.com
cool. walking distance to ATL terminal.
Is more than just a flavor additive, it also adds acidity and very little in the way of sugars.