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Author Topic: Malted Grain Bread  (Read 2297 times)

Offline Richard

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Malted Grain Bread
« on: December 10, 2012, 05:53:37 PM »
Been experimenting a bit with bread lately. Throwing a half-cup of fine-ground (blender + malt) beer grain into long-proof bread seems to improve the taste + rising rather a lot. Probably unhealthy or something (extra sugars instead of starch), but healthy isn't always the goal ;)

I figure it's doing a bit of a mash on the flour carbs - the smell from the oven is closer to your mash-tun than it is a normal loaf.
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Offline Kyle

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Re: Malted Grain Bread
« Reply #1 on: December 10, 2012, 09:43:21 PM »
My favourite addition along these lines so far is: 1/4 cup rye and 1/4 cup CaraMunich II in a standard 2 cup recipe
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