Diastatic malt timelapse | What does it do for your rise? | Foodgeek
Let's see what adding diastatic malt powder does for the rise of your dough. I will add different amounts if diastatic malt powder to 4 starters (plus one control without any) and we'll see how high and how fast they will grow. Is is the magic ingredient that it's made out to be?
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How is malt loaf made? | Inside the Factory - BBC
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Watch the BBC first on iPlayer ???? Gregg Wallace takes a tour around a factory to find out how malt loaf is made.
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MALT loaf classic BRITISH sweet bread
Malt loaf is a classic British sweet bread known for its rich, sticky texture and malty flavor. The history of malt loaf dates back to the early 20th century in the United Kingdom. The recipe was popularized in the 1930s by a company called Soreen and is now synonymous with malt loaf in the UK.
The key ingredient in malt loaf is malt extract derived from barley. Malt extract provides the loaf's distinctive flavor and contributes to its moist, dense texture. Making malt involves soaking barley grains in water to start germination and then drying them to stop the process. This process develops enzymes that convert the grains' starches into sugars extracted as malt.
Malt loaf is often made with dried fruits like sultanas, raisins, or dates, which add sweetness and texture. The inclusion of black tea in the recipe helps to plump up the dried fruits and add a subtle depth of flavor. Other ingredients like black treacle or molasses and dark brown sugar enhance the rich, caramel-like taste of the loaf.
Traditionally, malt loaf is served sliced, with a spread of butter, often as a tea-time snack. Over the years, it has remained a beloved treat in the UK, with its recipe passed down through generations. It's known for being a filling, energy-packed snack, sometimes enjoyed by athletes and outdoor enthusiasts.
The popularity of malt loaf has spread beyond the UK, with recipe variations appearing in other countries. However, with its distinctive stickiness and malty flavour, the classic British version remains the most iconic.
???? RECIPE BELOW
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Ingredients:
1 cup (250ml) hot, strong black tea (without milk or sugar)
1 cup (175g) sultanas
1 cup (175g) raisins, prunes or chopped dates
7 tablespoons (130ml) malt extract, plus extra for glazing
2 tablespoons (30ml) black treacle or molasses
1/4 cup (50g) dark brown sugar
2 cups (225g) self-raising flour
1 teaspoon baking powder - optional
½ teaspoon baking soda
2 beaten egg
oven cook - 150C - 300F 25 - 30 mins
I cooked in a HYSapientia air fryer 140C - 280F 33 mins
I use is a HYSapientia 24L Air fryer oven
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Good Old Fashioned Malt Loaf...
Here is another classic tea loaf. This one is beautifully soft and sticky and is gorgeous with plenty of Kerrigold butter slathered over the top.
It used to be one of our lunchtime treats as children just before we were sent back off to school for the afternoon session.
I have made this from the original recipe which takes an overnight soak for the dried fruit but just look at the ingredients for the liquor, can you imagine the fab flavours the fruit will be lapping up! Well worth the wait I believe …and if you can wait for 2 days for the loaf to mature, then you will find the perfect Malt Loaf with that wonderfully sticky consistency…
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Ingredients:
120g sultanas
90g chopped dried prunes
90g chopped dried figs
180ml freshly brewed strong tea (I used 3 PG Tips tea bags)
100g soft dark brown sugar
100g malt extract (plus more to glaze the loaf with when cooked)
50g treacle
260g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 eggs
Method:
The day before baking:
1) In a medium bowl, pop 120g sultanas, 90g chopped dried figs and 90g chopped dried prunes.
2) Pour in 180ml freshly brewed strong tea (I used 3 PG Tips tea bags,) 100g dark soft dark brown sugar, 100g malt extract and 50g treacle.
3) Cover with cling film and pop into the fridge overnight
The next day:
4) Preheat oven Gas 4/ 180’C or 350’F
5) Line a 2LB loaf tin with baking paper
6) Pop the fruit and all of the juices into a large mixing bowl and add 260g plain flour, 1 tsp baking powder and 1 tsp bicarbonate of soda. Stir well to combine
7) Add 2 eggs and mix until well incorporated
8) Pop into the loaf tin, level the top and bake for 1 hour. Remove from the oven
9) While still warm, brush the top generously with more malt extract
10) Leave in the tin to cool completely then remove from the tin but leave the baking paper on and wrap well in tinfoil.
11) Leave to mature for 2 day then slice thickly and add plenty of butter to serve with a hot cup of tea
12) Malt loaf keeps well wrapped in baking paper and foil in an air-tight tin for 7-8 days at room temperature. If you want to keep it longer, it can be frozen
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How to Make Fermented Red Rye Malt at home Tutorial | for Bread, Beverages and Cooking | Rye Avenue
Video tutorial on how to make fermented red rye malt at home | for bread, beverages, and cooking |.
Fermented rye malt could be added to your bread recipe (30-60g per loaf ) to your morning cereal, soups, salads, vegetarian, or meat stews.
You can find more information here:
Fermented red rye malt strengthens the immune system, increases resistance to harmful environmental factors, cleanses the body of radionuclides, normalizes blood composition, and improves digestion. It is useful to use for anemia, postoperative recovery, and high physical exertion. The active components of the product inhibit the absorption of carbohydrates and control the production of insulin, stabilizing blood glucose levels, which makes it a valuable product for diabetics. The composition of malt includes a diverse range of biologically active components that give it unique beneficial properties: a complex of amino acids - needed for muscle growth and tissue renewal; oligopeptides - are involved in maintaining the constancy of the internal environment; simple sugars - improve the functioning of the digestive system, are a source of energy; omega-3 and -6 fatty acids - optimize metabolism, suppress inflammation; minerals - are involved in many biochemical processes; vitamins A, C, H, E, F, group B - regulate all chemical reactions; phospholipids - needed for the construction of cell membranes; enzymes - catalyze the breakdown of carbohydrates, proteins and fats from food; phytohormones - slow down aging.
The recommended amount is from one to three tablespoons a day.
Not recommend for people with acute gastritis, gastric and duodenal ulcers, and pancreatitis. It should also be avoided by people with severe gluten intolerance.
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Darnitsky Rye Bread Recipe:
0:00 What fermented red rye malt does
0:23 Soaking process and tips
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1:54 Fermentation process, temperatures, and duration
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3:12 Preparing for storage
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How To Flavour Boost Your Seeded Bread With An Overnight Sponge and Barley Malt Extract
This is a really light and soft loaf for a seeded bread. The barley malt extract and the overnight sponge produce a loaf that’s packed with flavour and has a great texture. The crust is thin and crackly and the the crumb contrasts perfectly.
As ever if you give this a go then let me know what you think!
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