A couple of us use the whole malted grain (barley or rye), and grind
it in a food processor or coffee mill. I like rye malt or matis
offer. It works great for Borodinsky. Worst case scenario, just buy
anything that's malt flavored and use some of that.

On Nov 7, 1:15 pm, Felix Karpfen > wrote:
> After baking (my version of) rye bread successfully for the past 18
> months, I have now reached the point at which I stand an even chance of
> making an edible Borodinsky bread.
>
> The details of how that is done were posted to this NG several years ago
> and contained the following advice:
>
> | Add to the mixture 50g of ground rye malt and 3g freshly ground
> | coriander. Rye malt is sold as a grain at homebrew stores. Ask not to
> | crush: it is better to coarsely grind it before adding to flour-water
> | mix.
>
> Translating this advice to the local (Australian) scene is beyond my
> abilities.
>
> "rye malt" is not available.
>
> "Malted barley" comes in two versions:
>
> 1. The whole grain, used by expert beer-brewers in the mashes from which
> they extract a brown liquid that turns into beer after fermentation;
>
> and
>
> 2. malt concentrate (in cans) which amateur beer-brewers mix with sugar
> water and yeast and then ferment into a drinkable brew.
>
> Neither of these sound remotely like the "rye malt" sold in (US) homebrew
> stores.
>
> All <advice | comments> will be gratefully received.
>
> Felix Karpfen
>
> --
> Felix Karpfen
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