DME Bread

[Lennybuzz]

Not the most gormet thing and I am sure many of you have tried this. I have a simple bread recipe that I like. Sugar, water, salt, flour and eggs. This time I replaced all the sugar with some extra light DME I had in the cabinet. It turned out great. You can really taste that malt but its not over powering. Thought I would share this info with the army.

[Bugeater]

I do a bunch of baking with rye flour. This particular flour is made from malted rye. Has a much nicer flavor than bread made with flour from unmalted grains. There seems to be a bit of enzymatic action during the rising process that adds some sweetness and helps with rising such a heavy bread.

Malt extract is great stuff to add to lots of foods. Try it in some oatmeal cookies. Put a couple tablespoons of it in the blender with some ice cream and a little milk for a great malt just like you used to be able to get at the neighborhood soda fountain.


Wayne

[spiderwrangler]

I'm sure I could google this, but wasn't malt extract for bread baking and the like how a number of breweries made it through the dark ages (Prohibition)?

[Bugeater]

I'm sure I could google this, but wasn't malt extract for bread baking and the like how a number of breweries made it through the dark ages (Prohibition)?

That is what it said on the can of Blue Ribbon Malt that I used for my first brew back in 1972 before homebrewing was legal.

Wayne