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Sprouted Barley Malt Powder or Diastatic Malt Powder



Matthais Reissner is an engineer and a passionate baker. This recipe is one of the necessary components for his famous dark German Rye Bread.
Course Seasoning
Cuisine German Canadian
Prep Time 5 minutes
Cook Time 3 days
Total Time 3 days 5 minutes
Servings 200 g
Author Valerie Lugonja via Matthais Reissner

Ingredients

  • 200 g organic hulled barley seed
  • water

Instructions

  1. Place 200 grams organic barley in small, flat container; cover with water
  2. Place a mesh screen or weight over barley to ensure grain remains underwater; soak for 12 hours, or overnight
  3. Strain water from barley; allow 12 hours rest covered with plastic wrap, or lid, at room temperature on counter (you will repeat this process 2 more times)
  4. Rinse grain with water; again allow 12 hours rest covered with plastic wrap, or lid, at room temperature on the counter
  5. Again, rinse grain with water; allow 12 hours rest covered with plastic wrap, or lid, at room temperature on the counter
  6. Barley will begin to sprout; distribute in single layer on parchment paper covered baking tray (barley cannot be covering one another)
  7. Dry at room temperature, turning every 6 hours or so, until rock hard once again (see notes for additional drying options)
  8. Place dried barley in TM5 bowl for 1 minute at speed 10; store in seal-able glass container in the refrigerator (will keep well for several months)
  9. Congratulations! You have made your own organic diastatic malt powder ready for use!

Recipe Notes

Do not heat above 40 ºC or 104 ºF or the enzymes may be damaged or destroyed
If you choose to dry at room temperature, turn every 6 hours so the bottom of all grains are evenly dried; this can take up to 2 days
If you have a food dehydrator or oven which can be set to 40 ºC or 104 ºF, you can put the baking sheet in the preheated oven 3 to 4 hours
This will store for several weeks, well sealed, in the fridge
It’s easy, fast to process and inexpensive; the perfect condiment for bread baking
Matthias won’t do his bread without it anymore