Make your own baking malt

Ingredients for 1 servings:

• 200 g grains (wheat grains or similar)
• 800 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 1 day 15 hours 40 minutes

Weigh the wheat kernels and place them in a bowl. Pour filtered (or regular) water over the kernels. Let them stand for about 12 hours. Avoid moving them around if possible. Drain the kernels in a sieve and rinse them with fresh filtered (or regular) water. Let everything stand again. This time, let it stand for 24 hours. Avoid moving them around. Repeat the rinsing process twice more, as described here. During this time, you will see the wheat kernels develop into sprouts. Spread the sprouts evenly on a baking tray lined with baking paper so that you can further process the kernels. Preheat the oven to 170°C (fan oven). Then place the baking tray in the oven. Roast the kernels for about 10 minutes; you will notice the pleasant aroma. Then reduce the temperature to 150°C (fan oven). Open the oven door a crack to allow the grains to dry. This will take about 20 minutes. Please note that this will be different for each oven. When all the grains are completely dry, remove the baking tray and allow the malt to cool completely so that you can process it further. There are several ways to grind it. You can use a coffee grinder or various machines, such as Mr. Magic or, like me, a Thermomix, which is designed for this purpose. You can grind it finely or coarsely, whichever you prefer. After grinding, put the malt in a screw-top jar with a lid! A little information! Baking malt is malt that can be made at home from many different grains, e.g. barley, sprouted barley, rye, spelt, buckwheat, 5- or 6-grain mixes. This baking malt serves as an additive for bread, rolls, or baguette dough, providing the yeast with readily available nutrients, including sugars and amino acids! The goal is to accelerate fermentation. Use: For every 500 grams of flour, use approximately 20 grams of homemade baking malt. For one kilo, that would be 40 grams.