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    You are in: Home / Community Forums / Breads & Baking / malted barley flour
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    malted barley flour

    adopt a greyhound
    Fri Apr 11, 2014 1:47 pm Groupie
    I would like to make Seeduction Bread (Copykat - Whole Foods Recipe) but don't have or have seen the malted barley flour.
    Is there a substitute or can I leave it out?

    Any help would be appreciated.
    Red Apple Guy
    Fri Apr 11, 2014 3:56 pm
    Forum Host
    I stand totally confused by the variety of names for barley malt. Malted barley is barley that has sprouted. Most often I see barley malt powder in two forms, diastatic and non-diastatic. Diastatic malt powder is a dough enhancer as it contains enzymes that act on flour to make sugars. Non-diastatic is a weak sweetener that feeds yeast.

    I found this I think it is sprouted barley that has been ground. Malted barley in various roasts is available in stores catering to home brewing beer.

    The amount is small enough that you could leave it out or add a small amount of sugar as a substitute.
    adopt a greyhound
    Fri Apr 11, 2014 7:11 pm Groupie
    Thanks Red for the information. I will try it tomorrow or Sun.
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