Date: Sun, 2 Nov 2014 08:42:16 GMT -------------- BEGIN bread-bakers.v114.n043 -------------- 001 - Cheryl Guss Subject: source for barley malt Date: Sun, 26 Oct 2014 18:04:58 -0700 I have been using brown rice malt for many years as sweetener in cracked wheat bread and slow rise breads requiring small amounts of sugar, brown sugar, or honey to get things started. It is available from Mitoku Macrobiotic. An 8oz jar lasts me about two years and keeps without molding in the refrigerator. Cheryl Hart Guss --------------- MESSAGE bread-bakers.v114.n043.2 --------------- From: Reggie Dwork Subject: Cinnamon Sugar Pretzel Knots Date: Tue, 28 Oct 2014 11:24:29 -0700 * Exported from MasterCook * Bread, Cinnamon Sugar Pretzel Knots Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pretzels: 1 1/2 cups warm water -- about 85F 1 1/4 teaspoons active dry yeast 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1 teaspoon salt 2 cups bread flour 1 cup all-purpose flour -- to 2C Water Bath: 2 cups warm water -- about 85F 2 tablespoons baking soda Topping: 1/4 cup butter 1 cup granulated sugar 1 tablespoon ground cinnamon Pretzels are best eaten the day they are made. You can cover and chill the dough after it has risen. Can be refrigerated for up to 2 days after made. Make sure you leave extra room in your container because the dough will continue to rise. There is no butter or oil in the dough. The pretzels are still really soft, and it means that you can save the butter for the outside. These pretzels are dipped in the water bath, not boiled. The dipping method leaves the outside to have a little chew but still be fairly soft. When pretzels are boiled the crust is harder then with dipping them as in this recipe. In the bowl of a stand mixer fitted with a paddle attachment (or in a lg bowl if mixing by hand), stir together warm water, yeast, and brown sugar. Let yeast mixture stand for 5-20 min or until foamy. Once the yeast is foamy, stir in cinnamon, salt, and bread flour. Stir in all-purpose flour 1/2C at a time until dough comes together. Dough will be a little sticky. If you touch the dough, it should pull with your finger but shouldn't come off on your finger. Cover the dough with plastic wrap, and let it rise for about 1 1/2 hr or until doubled. Toward the end of the rising time, preheaat oven to 425F. Line baking sheets with parchment paper or silicone baking mats and spray with nonstick cooking spray. To prepare the water bath, stir together remaining 2C warm water and 2T of baking soda in a med bowl. Shape dough into knots, bites, or other desired shape. Submerge dough in waterbath, and then place dough on prepared baking sheets. Bake for 8-10 min for a 2" knot. Toward the end of the baking time, melt butter in a small dish. In a separate small dish, stir together sugar and cinnamon. Remove pretzels from oven. Immediately dip pretzels in melted butter and then into cinnamon sugar mixture. Place on wire rack to cool. Description: "These cinnamon sugar pretzels are pretty much amazing. They're bread dipped in butter and rolled in cinnamon sugar." Source: "Ihearteating.com" S(Internet address): "ihearteating.com/2013/04/24/cinnamon-sugar-pretzel-knots/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 3g Fat (17.1% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 680mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n043.3 --------------- From: Lars Forss Subject: Barley malt Date: Sat, 25 Oct 2014 08:23:18 -0700 I got barley malt via Amazon a couple of years ago. Lars Forss --------------- MESSAGE bread-bakers.v114.n043.4 --------------- From: Cheryl Cox Subject: Barley Malt Date: Sat, 25 Oct 2014 05:56:23 -0500 Art asked where one could find barley malt in non-commercial quantities. I saw the powdered form as well as syrup on Amazon. --------------- MESSAGE bread-bakers.v114.n043.5 --------------- From: jon silveira Subject: Re: Barley Malt Date: Sat, 25 Oct 2014 11:21:30 -0500 I buy it regularly on amazon. The brand is Hoosier I believe. --------------- MESSAGE bread-bakers.v114.n043.6 --------------- From: Fred Smith Subject: Re: Barley Malt Date: Sat, 25 Oct 2014 12:54:57 -0400 You can buy it from King Arthur, here: http://www.kingarthurflour.com/shop/items/organic-barley-malt-syrup-16-oz --------------- MESSAGE bread-bakers.v114.n043.7 --------------- From: Will Waller Subject: Re: Barley Malt Date: Sat, 25 Oct 2014 12:08:42 -0500 It's not hard to malt barley. Get hulled, not pearled, barley (local coop, Whole Foods etc). Soak in water until you see a germ bump, dry, grind in spice mill. You need very small amounts so malting 4-5 tablespoons at a time will do and cover several bakes. An alternative that I use regularly: crack barley (hulled or pearled) in a spice mill and add to your liquid when you refresh your starter before mixing dough. Give it an overnight soak. In general, I find that adding small amounts of cracked grain: rye, oats, barley, etc to my initial starter refreshment adds vigor and flavor to the finished bread. Very small quantities work 2-3 tablespoons of cracked grain is sufficient and will not affect the crumb. Will --------------- MESSAGE bread-bakers.v114.n043.8 --------------- From: Haack Carolyn Subject: barley malt and more Date: Sat, 25 Oct 2014 13:14:46 -0700 King Arthur will come to your rescue! Barley malt powdered They do also offer the liquid, as well as rolled barley flakes (a different thing altogether, but fun in bread) Totally unrelated to barley, I have been enjoying making sourdough following Ken Forkish's Flour Water Salt Yeast... and KA has the "first clear" flour that brings out the tang delightfully. While shipping dry ingredients can get costly, they've recently established a riff on Amazon Prime, where you get free shipping for a reasonable annual membership fee ... and they send you a little kitchen gift for your birthday! As for Forkish, his coaching allowed me to establish my own starter from scratch, which has maintained nicely for a couple of years now. My only complaint is that he wants me to toss out an unholy amount of perfectly usable starter, so I've used a lot for very tasty crackers (Thanks to KA and their now-discontinued Baking Sheet) and come to realize you can toss the starter into almost any yeast-bread recipe and come up with something good. I've even picked up a recipe for sourdough scones, though that's a bit of an acquired taste. What I've found interesting is that his baking method is very similar to the "no-knead" idea that went viral a couple years back, EXCEPT that the dough -- and therefore the FLAVOR -- develops over a couple of days. I often found the "no-knead" to be passable but bland ... give those yeasts some running room and you come up with a really deep, bold flavor. So, not that anyone asked for this advice, but even if you're just making a couple loaves of "regular" yeast bread ... if you can take the time for one additional rise, you may well find that it's the best bread you've made in a while! --------------- MESSAGE bread-bakers.v114.n043.9 --------------- From: "Yvonne & Gerald" Subject: Re: Malt Date: Sun, 26 Oct 2014 10:56:22 +0200 Hi Art. This is not going to help you much. I manufacture Diastatic malt powder for my own use and for those bakers who appreciate the stuff. But here's the kicker, I live in South Africa. However, if you're interested in making your own I would gladly send you a guideline. In the meanwhile, be careful that you buy the right stuff. The malt power (or liquid) that the brewers and biscuit bakers use is non-diastatic and is for flavor only. It no longer contains any viable enzymes (diastase), the little critters that bread bakers use. The enzymes break out the simple sugars buried within the flour which feed the yeasts who can't use complex sugar like sucrose. This results in a better rise and better flavor through more complete breakdown of the proteins. It will also result in a better crust color by improving the caramelization of the extra maltose being released from the flour starches. I believe a lot of the bread flour available in the USA already have Diastatic malt powder added. Better check with your supplier or get hold of King Arthur Flours. Cheers Gerald Hayward South Africa --------------- END bread-bakers.v114.n043 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved