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