Mike Dilger > wrote in message >...
> I've read on this newsgroup that enzymes will mess up rye bread,
> and that acid and salt are needed to make it work.
>
> I was wondering if malt could be added to rye bread. I love the malt
> flavor, and I think it would go well with rye.
>
> But malt is high in enzymes. At least many brewing malts are. I'm
> wondering if I roast sprouted barley at a high enough temperature if
> the malt will die and thus be usable in rye.
>
> -Mike

Hello Mike,
Rye flour usually has a high diastatic activity and there is less
need to enhance its amylase activity.If you want to add malt to the
rye bread mix you have to select the non diastatic type that is
roasted as that will provide your be best flavor you need for your
bread.
Indeed there are malts that are high in enzymes but there are also
malt vareities that are very low to no enzymatic activity.
When I was formulating a German type Kraftkorn Brot premixes
previously, I used a powdered dark malt flour made from rye and
wheat.I also add varying amounts of dark malt to the Roggen,Volkorn
and GoldKorn mixes.
And the flavor was really nice...
Unfortunately from how I see it such material, it is a specialist
item and it was bought in ton quantities by my employer together with
the high diastatic type malt flour.
But do not dispair try paying your home brewery shop a visit they may
have it in stock...The colour can range from light brown ,reddish,to
almost black.I used to blend different colours of malt to attain the
desired flavor profile for my breads as dictated by sensory panel
feedback.
BTW, there are three dark malts I used before in European type bread
mixes with different color grades;it is made from wheat, rye and
barley.
Roy