Customer Reviews

Bob's Red Mill Malted Barley Flour, 20-Ounce Packages (Pack of 4)

5 star:		(8)
4 star:		(2)
3 star:		(2)
2 star:		(1)
1 star:		(1)

 

 

Malt flavoring in baking (or other culinary delights) is a lost art.

My Mom owned a bake shop until she was about 75 years old and knew many of the secrets of great baking.

Malted flour was one of them.

I use this primarily for baking light rye bread, and, for waffles. It is not possible to find a substitute.

This is great for honey whole wheat. Honey is a great flavor additive, but, it addition to being a sweetener for the yeast, honey is also a natural antiseptic, so, it tends to retard the yeast. A tablespoon or a couple of ounces of this stuff helps keep the yeast at its proper activity level in honey whole wheat bread.

When you are baking, you can adjust your leavening because the natural sugars in this ingredient will accelerate both yeast and baking powder or soda.

This is an excellent quality product and empowers to home chef to make delights from a bygone era. A small amount of malted barley will enhance the flavor of many bakery items that need a little bit of a sweetener and which can benefit from a whisper of an exotic taste.

Here is an excellent recipe for Norwegian waffles:

2 fresh organic free-roaming eggs
1 cup of organic all-purpose unbleached flour Flour, All Purpose, Unbleached, 5 lb.
1 cup of organic whole wheat flour Whole Wheat Bread Flour, 1 lb.
1/2 cup of olive oil (EVO) (you can substitue melted butter if you like)
1-3/4 cups of buttermilk
1 tablespoon of brown sugar
2 tablespoons of malted barley flour
4 teaspoons baking powder
1/4 teaspoon salt

Pour into the center of the iron, immediately pour in some chopped pecans.

When done (about 5 minutes or until tops steam) cover with shaved Norwegian (Viking) brown cheese (Ekte Gjetost) Ekte Gjetost (1.1 pound) by [...] . . . TO DIE FOR!

Quick Tips for Master Baking:

Start your yeast with some malted barley flour. This works especially well for heavy breads like honey whole wheat and rye. Take about three or four ounces of your water. Make sure it is about body temperature (about 100 degrees F). Add a few tablespoons of malted barley flour. Add the yeast. This will accelerate the yeast's activity and you need to get it into your mix after about a minute or two. What you add to the water while starting your yeast often subtley determines the flavor of your bread or raised product.

Searching the internet may tell you that malt flour is sometimes called malt powder. This may lead you to believe that this is a malt powder, such as you might use for making beer or a killer malted milkshake. Although this product is visually indistinguishable from such malt powder, it tastes like flour, and cannot be used for these purposes unless you like four in your milkshake. It does make for really good pancakes, as long as you don't add too much. I would go no more than 1/4 malt flour to 3/4 regular flour, and possibly less.

Great for adding a little to bread when baking, but tried to bake a loaf with just this and, well kids, don't try that at home. we always have a bit of barley on hand, but this will last us forever. anyone need a bag of barley???

I was looking for this flour, tried so many groccery stores but couldn't find it. Finally, I bought from Amazon. It was deliverd in 5 days (free delievary) with really good price. I am very happy and satisfied with product and service.

Thanks Amazon!

The malt is great but a package of 20 oz bags doesnt make sense and is a waste. You use the malt 1 teaspoon at a time so one 20 oz package is a lifetime supply.

I'm familiar with Bob's Red Mill products and I consider them to be the top commercial mill. After my purchase I still do.
Please don't mistake my enthusiasm for comparing them with an Artisan product.

I bought this to better the "chew" of my homemade breads. It works very well and a little goes a long way.

Makes all the difference when you are making heavy breads such as cracked wheat or pumpernickel. Wouldn't think of making bagels without malt. Great flavor and better rise to the dough.

Addition of 1/4 cup of the flour to 2 - 3 cups of regular flour makes a very tasty pretzel. I think it is the difference between ho hum and great pretzels. However, I had to buy 4 of these 1 lb. bags! Very, very few recipes call for barley malt flour in any quantity that I know of, but I am not much of a baker. One cup of this flour was too much in the above recipe, I experimented to get the right amount - 1/4 cup.
Wanna buy some Barley Malt flour?

I wish I had not ordered in bulk. The recipe (for cornbread) came out bitter-tasting, and the only "new" ingredient was the flour, so I assumed that was the cause. I'm not sure, and I hate to "blame" this product, but I am hesitant to use it again and I have SO MUCH of it! It would be great if we could get "trial" sample or variety packs of some of these products!