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Malt is widely used in cooking, brewing, and non-alcoholic beverages. It is prepared from a variety of grains by sprouting and fermentation. This is not the most common product, and if it is in the recipe, you will have to think about how to replace the malt. You can cook it yourself or take more affordable products with similar properties.
For baking rye and other dark custard types of bread, different flavoring and aromatic additives are used. They give the finished products a characteristic sourness, pleasant smell and allow you to get maximum benefit. You can replace malt in bread by adding yeast and synthetic flavor. But the benefits of such a loaf will be questionable.
Try organic foods like:
- liquid chicory;
- some dark unfiltered beer;
- Mix strong tea leaves and apple cider vinegar;
- dry kvass;
- a mixture of rye flour and ground cumin;
- rye sourdough.
All of these ingredients have a similar aroma and can be substituted for malt when baking. They are natural, safe and much more affordable than malt. Or you can try to cook it yourself. This is not as difficult as it might seem at first glance.
This process consists of several stages:
- Procurement of raw materials. Take last year’s rye seed. These grains are well ripe and ready for further fermentation.
- Soak. Pour the grain into a ceramic bowl to the middle of the volume, fill it with water and put it in a cool place. The temperature should be around 15 ° C. It will take a little more than a day to soak.
- Germination. Put the grains in a large container, the layer should be no more than 3 cm. Keep them at a temperature of 15-17 ° C for about 4 days. Rinse and moisturize daily.
- Fermentation. The most difficult process. To do this, you need an oven that can maintain a constant temperature of no more than 3 ° C for 50 days. Wrap the sprouts in foil and place in a warm place. Stir regularly and remove mold.
- Drying. Spread the fermented sprouts in a thin layer on a baking sheet and keep them in the oven for 8-9 hours at 70 ° C.
- Grinding. Dry grains are cleaned of sprouts, roots and grind. A coffee grinder is suitable for this purpose.
- Storage. After grinding, the malt should be left to rest for 4-6 weeks. Place it in regular jars with lids. After 1,5 months, start making bread.
Be patient, and there will always be aromatic bread on the table.
Now you know how to replace malt when baking bread if you can’t buy it. Try foods with similar flavors or make your own malt.
You can replace malt when baking rye bread with:
| What can replace malt | Description |
| Chicory | Chicory root has a bittersweet taste. In liquid form, it easily replaces coffee . Liquid chicory can replace rye malt in bread baking. |
| Beer | A dark beer would be an ideal substitute. It is denser, full-bodied with a sweetish aftertaste of roasted barley.Beer is widely used in cooking for the preparation of various dishes. It can be used with vegetables, meat, bread, sauces. |
| Tea brew with apple cider vinegar | These products are widely used in cooking for the preparation of various dishes. If you need to find a substitute for malt, you can use a combination of strong tea leaves and apple cider vinegar. |
| Kvass | This drink goes well with vegetables and root crops, various herbs, cereals and berries. It can be added to meat dishes, and also used to make bread. Also, kvass has a wide list of useful properties. |
| Rye flour with ground cumin | Rye flour is the perfect substitute for wheat flour. It is used for making dough, it absorbs moisture well.Ground cumin is a common spice in cooking. It can often be found in rice dishes. The combination of rye flour and cumin can be a good alternative to malt. |
| Rye sourdough | It will take 5 days to prepare. Based on it, you can make delicious wheat-rye bread.The starter needs to be fed once a day and wait until it is ready. This is probably the best malt substitute. |
Malt is a common product in cooking and brewing. It is obtained by fermentation and germination of various grain crops. If you didn’t have malt when baking your bread, there is no need to panic, because there are other options that will be just as effective.
In addition, such analogues can favorably affect the taste and aromatic qualities of the dish.
Chicory
Chicory is widely used to make a drink that replaces coffee, but is not able to have the same exciting effect on the nervous and cardiovascular systems. It can also be used to obtain fructose for dough.
Chicory is used in salads, stews and baked dishes. It can act as a base for sauces, it will be an excellent addition to citrus fruits, berries and fruits. If you need to find a substitute for malt, use liquid chicory.
Beer
It’s not just an alcoholic drink. It can be used in cooking to prepare a variety of dishes. Dark varieties can be a good alternative to malt when baking bread.
Each type of beer is distinguished by its unique taste, aroma and is able to add a special zest to the dish.
Strong tea brew with apple cider vinegar
Apple cider vinegar can be used in puff pastry. It improves the taste of desserts, extinguishes excessive sweetness. Tea can act not only as a popular drink.
It is often included in various dishes. When mixed with apple cider vinegar, it makes a good malt substitute for bread.
Kvass
A dry concentrate is suitable for replacing malt. It has a crumbly texture, brown color, aroma similar to malt.
Dry kvass is of two types:
- semi-finished bread;
- dry semi-finished product.
Either option can be a good alternative to regular malt.
A mixture of rye flour and ground cumin
Cumin is often used for cooking meat, as well as in cosmetology. This spice improves the taste of the dish. By mixing the spice with rye flour, you get a composition that can easily replace malt when baking bread.
Rye sourdough
To obtain a starter, you need 0.4 liters of water and 0.4 kg of rye flour. The ingredients must be mixed and removed for 5 days to infuse. Then the finished sourdough can be used for baking.
The options presented are suitable for replacing malt in bread baking . They have similar characteristics to it. Such analogues will not harm the taste and aroma of the finished dish.