Homemade Baking Malt

Baking malt

• Weigh out wheat grains and pour into a bowl. Pour the filtered water (or normals) over them. Now let it stand for about 12 hours. Please do not move back and forth if possible. After the many hours, drain into a colander and rinse with fresh filtered water (or normals).
• Now the whole thing has to be left standing again. This time the time is 24 hours. Do not move back and forth here either. Repeat the process with rinsing two more times in a row as shown here. During this time you can see how the wheat grains become seedlings.
• In order to be able to process the whole thing further, you put what was previously covered with baking paper on a baking sheet. Spread evenly. Before doing this, preheat the oven to 170 degrees circulating air. Then slide in the baking sheet. It is roasted in it for about 10 minutes. You can recognize it by the beautiful scent.
• Then switch down to 150 degrees. The oven door will open a crack as it is now being dried. This takes about 20 minutes. Please note that this will be different for every oven. When it is completely dry, remove the baking sheet and let it cool down completely so that you can use it further.
• There are several ways to grind it in order to process it further. You can use a coffee grinder or various machines for this. B. Mr. Magic or how I design my Thermomix for it. You can grind it finely or coarsely as you think.
• After grinding, put it in a screw-top jar with a cap!
• A little information on top of that! Baked malt is a malt that can be homemade from many different grains, e.g. B from barley, sprout-grain barley, rye, spelled, buckwheat, 5- or 6-grain mixtures. This baking malt is used as an additive for bread or rolls, baguette dough where the yeast with easily usable nutrients, etc. Sugar & Amino Acids Are Provided! It aims for speeding up fermentation!
• Use: For every 500 grams of flour you take about 20 grams of the homemade baking malt. For one kilo that would be 40 grams.