Description
Malt — soaked and germinated seeds of grains: mostly barley, less — rye, wheat, corn, triticale. The germination of cereal crops allows you to start the fermentation process. To stop further fermentation and removal of excess moisture germinated seeds are dried with hot air.
Ingredients
-
Grain
300 g
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Water
1.5 l
Cooking
The recipe is from a German website. Rye grain put in a sieve, rinse well. A sieve with grains to put in a bowl and pour just enough water that the grains were covered with water by 1 or 2 cm.
Leave on for 12 hours at room temperature without a lid. After 12 hours rinse the grain under running water.
Leave in the sieve. To put the sieve in a bowl. Water does not pour! Leave at room temperature (not in the sun) is approximately (depends on the grains, temperature and humidity) for 36-48 hours.
At the same time every 8-12 hours, rinse the grain under running water!!!
As soon as the white sprouts, grain finished.
It is important to control the grain not to have a green shoots. If they were - a malt will not work. Sprouted grain with white shoots are evenly distributed on the baking sheet, covered with baking paper.
Put in oven for 1 hour at 70 degrees to dry. In order to expel extra moisture, the oven door leave open. You can put a wooden spoon between oven and door. After an hour exhibit temperature 170 degrees without convection and leave in the oven for 30 min. after 30 min try one grain, if you will feel the taste of rye bread, it is done. If not, leave for another 10 min in the oven.
Here are the finished grain. Now grains need to cool and then grind in a coffee grinder or Thermomix the mill for flour. Who that is. Our rye malt ready! I poured it into a glass jar with a twisting lid. So it can be stored for several months. Can be stored on the shelf next to the flour. Good luck to you in the preparation of rye malt and rye bread baking.
Note. 300 g of raw rye grain I got 280 g rye malt (and I always thought it was a must) Is much faster than read.
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