Substitute for Baking Malt: 3 Good Alternatives

We present three alternatives as a substitute for baking malt. You can use these products when the recipe calls for baking malt but you don’t have any at home or couldn’t find it in the store.

Honey as a substitute for baking malt

Baking malt appears in some bread and pastry recipes. It is dried, roasted, and ground grain. It is intended to support the yeast and thus speed up fermentation. It also serves to improve the texture of the dough. However, it also gives the pastry a light malty aroma and ensures a brown crust.

  • If you don’t have baking malt at home, you can replace it with the following alternatives, which have a similar effect on your dough:
  • Honey: You can replace it with honey, especially if recipes call for liquid baking malt. You can swap honey and baking malt one for one. That is, use the same amount of honey that the recipe says for the malt.
  • The sugar in the honey offers optimal conditions for the yeast and thus supports the fermentation, just like the malt. The crust probably won’t get the same nice brown color though.

Malt coffee and malt beer as possible alternatives for baking

Baking malt (grain) or malt extract (a syrup that is also used for baking) are different substances and cannot be completely replaced with all their properties. But you can at least come close to it and still enjoy delicious, home-baked bread, for example.

  • Malt coffee – Another alternative is malt coffee. Here you should make sure that you choose a variety that consists of 100% malt and contains no other additives. Malt coffee has the advantage that you give your dough the typical light malt aroma.
  • Use about 1/5 of the specified amount of ground coffee for the baking malt. For example, about 3 g of malt coffee instead of 15 g of baking malt for 500 g of flour.
  • Malt beer – This can also be a substitute for baking malt. In this case, the liquid that is added to the dough should be replaced with a third of malt beer.
  • Another option is to omit the baking malt altogether. Your dough will still rise and taste good, but you have to make small compromises in the result.

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