As many have said, a lot of flour has a little malt in it as a
conditioner. But I add malt sometimes for flavor. I buy malted grain at
the brew store (Moris Offer is my favorite) and grind it in my coffee
grinder; to me malt syrup doesn't taste as good. I add lots (up to 3T
per loaf) and haven't found it harms the texture as some claim. But
most recipes don't taste that great with malt. I love it with whole
wheat cranberry and walnut bread--rounds out the flavor. I also add
lots to Borodinsky rye, it's part of the "scalded porridge" flavor.