DME Bread
Posted: Thu Nov 04, 2010 8:57 am
by 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.
Re: DME Bread
Posted: Thu Nov 04, 2010 12:49 pm
by 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
Re: DME Bread
Posted: Thu Nov 04, 2010 2:46 pm
by 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)?
Re: DME Bread
Posted: Sat Nov 06, 2010 7:02 am
by Bugeater
spiderwrangler wrote: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