How Do You Make Old World Whole Wheat Bread Malt?
Whole wheat bread malt, also called diastatic malt, is a well-kept secret of traditional European bread makers. Diastatic malt is rich with minerals and enzymes that act as natural preservatives and boost the nutritional value of homemade breads. Further, the chemical reaction of the malt with yeast and flour enhances the texture, size, appearance and taste of your bread. It takes a few days to make diastatic malt, but because you need to add just a small amount to each recipe, you’ll have enough malt for approximately 150 loaves of fresh bread. Place 1 cup of whole wheat berries in a large glass jar. Pour 4 cups of lukewarm water over the berries. Cover the jar opening with a piece of cheesecloth and secure it with a rubber band. Allow the berries to soak for 12 hours. Drain the water out of the jar. Pour more lukewarm water into the jar–just enough to cover the berries. Shake the jar gently to rinse the berries. Drain the water from the jar. Repeat the rinsing, shaking and draining
