| | |  | Barley Flour | Home » » » » Bob's Red Mill Malted Barley Flour, 20-Ounce Packages (Pack of 4) | | | | | | | Description: | | May be used in place of, or in addition to, other sweeteners to feed the yeast in your dough. One teaspoon per loaf will give you bread that is bigger, tastier, and more finely textured than usual. Malted Barley Flour is simply barley that has been sprouted, dried and ground into flour. You can see our quality. All natural. 100% whole grain, excellent source. | | | Features: | |
• Case of four 20-ounce packages (80 total ounces)
• Made from 100% all-natural malted barley
• An excellent source of protein and fiber
• Use to add a unique sweet flavor to any bread
• Packaged in Milwaukie, Oregon
| | | Product Details: | | | Product Weight:
| 80.0 Ounces | | Package Length:
| 9.5 inches | | Package Width:
| 8.5 inches | | Package Height:
| 3.9 inches | | Package Weight:
| 5.5 pounds | | Average Customer Rating:
|  based on 15 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 15 customer reviews )
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Most Helpful Customer Reviews
30 of 31 found the following review helpful:
 Lost art of malt bakingJan 11, 2009
By J. Preston
Malt flavoring in baking (or other culinary delights) is a lost art.
My Mom owned a bake shop until she was about 75 years old and knew many of the secrets of great baking.
Malted flour was one of them.
I use this primarily for baking light rye bread, and, for waffles. It is not possible to find a substitute.
This is great for honey whole wheat. Honey is a great flavor additive, but, it addition to being a sweetener for the yeast, honey is also a natural antiseptic, so, it tends to retard the yeast. A tablespoon or a couple of ounces of this stuff helps keep the yeast at its proper activity level in honey whole wheat bread.
When you are baking, you can adjust your leavening because the natural sugars in this ingredient will accelerate both yeast and baking powder or soda.
This is an excellent quality product and empowers to home chef to make delights from a bygone era. A small amount of malted barley will enhance the flavor of many bakery items that need a little bit of a sweetener and which can benefit from a whisper of an exotic taste.
Here is an excellent recipe for Norwegian waffles:
2 fresh organic free-roaming eggs
1 cup of organic all-purpose unbleached flour Flour, All Purpose, Unbleached, 5 lb.
1 cup of organic whole wheat flour Whole Wheat Bread Flour, 1 lb.
1/2 cup of olive oil (EVO) (you can substitue melted butter if you like)
1-3/4 cups of buttermilk
1 tablespoon of brown sugar
2 tablespoons of malted barley flour
4 teaspoons baking powder
1/4 teaspoon salt
Pour into the center of the iron, immediately pour in some chopped pecans.
When done (about 5 minutes or until tops steam) cover with shaved Norwegian (Viking) brown cheese (Ekte Gjetost) Ekte Gjetost (1.1 pound) by [...] . . . TO DIE FOR!
Quick Tips for Master Baking:
Start your yeast with some malted barley flour. This works especially well for heavy breads like honey whole wheat and rye. Take about three or four ounces of your water. Make sure it is about body temperature (about 100 degrees F). Add a few tablespoons of malted barley flour. Add the yeast. This will accelerate the yeast's activity and you need to get it into your mix after about a minute or two. What you add to the water while starting your yeast often subtley determines the flavor of your bread or raised product.
17 of 20 found the following review helpful:
 Flour, as stated, not powderJun 07, 2010
By J. Rich
Searching the internet may tell you that malt flour is sometimes called malt powder. This may lead you to believe that this is a malt powder, such as you might use for making beer or a killer malted milkshake. Although this product is visually indistinguishable from such malt powder, it tastes like flour, and cannot be used for these purposes unless you like four in your milkshake. It does make for really good pancakes, as long as you don't add too much. I would go no more than 1/4 malt flour to 3/4 regular flour, and possibly less.
4 of 5 found the following review helpful:
good stuff....Mar 24, 2010
By Claudia Bell
Great for adding a little to bread when baking, but tried to bake a loaf with just this and, well kids, don't try that at home. we always have a bit of barley on hand, but this will last us forever. anyone need a bag of barley???
5 of 7 found the following review helpful:
Very satisfied with product and serviceDec 12, 2008
By Umesh D. Patel
I was looking for this flour, tried so many groccery stores but couldn't find it. Finally, I bought from Amazon. It was deliverd in 5 days (free delievary) with really good price. I am very happy and satisfied with product and service.
Thanks Amazon!
Use as a dough improverFeb 20, 2012
By robit
The reason for using the malted barley flour is to introduce the enzyme amylase into your yeast dough. Amylase is used in breadmaking to break down complex sugars, such as the starch found in flour, into simple sugars. Yeast then feeds on these simple sugars and converts it into alcohol and CO2. This imparts flavour and causes the bread to rise. While amylases are found naturally in yeast cells, it takes time for the yeast to produce enough of these enzymes to break down significant quantities of starch in the bread. This is the reason for long fermented doughs such as sour dough. Modern breadmaking techniques have included amylases (often in the form of malted barley) into bread improver, thereby making the process faster. So you really want to use just a little of the malted barley flour. You can also use the more concentrated diastatic malt powder. (or a bread improver that includes either one) (mostly from Wikipedia)
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