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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Malted rye?
Another, and hopefully last, set of questions about malted rye.
When the Russian recipes call for malted rye, are they calling for the grain or an extract? If the grain, how is it prepared for use in bread making? Thanks, Mike |
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The books I own specify the grain. The most common recipe for
Borodinsky bread specifies 80% whole rye flour, 5% "red" rye malt, and 15% wheat flour. That's the extent of the flour and it includes the malt. "Red" refers to fermented, or toasted rye malt, which loses its diastatic properties due to the heat treatment. The untoasted malt is called "white," and can be either rye or barley malt. Different breads call for one or the other. Borodinsky calls for fermented "red" rye malt, while Riga bread takes unfermented "white" malt. The malting procedure is not usually described in Russian bread books. I have a very detailed description in a book about kvas production (Proizvodstvo kvasa, V.V. Rudol'f, 1982, p. 56), since kvas relies on rye malt of either the "red" or "white" type. Rather than translate the long chapter on malting, I can tell you that it comes down to soaking the grain, sprouting it, and stopping the procedure at the right time. In the case of red malt, a heat treatment is given at the end of the procedure and loses most or all of its diastatic properties. White malt is simply dried. I have made my own rye malt and used it to flavor bread. You just soak, sprout, and toast at around 55-60 C. They describe a huge industrial quantity, so the toasting goes on for days, but I do a tiny household amount (maybe one pound), so my toasting goes quickly. I aim for non-diastatic red rye malt by holding it at 60 C. or above. It conforms to the recipe and does not pose a danger of converting too much dough starch to sugar. Actually, the ground red rye malt that I make smells a lot like Grape Nuts cereal. If you want an easy way out, I guess you could grind Grape Nuts to equal the 5% of the malt in the Borodinsky recipe. But it's more fun to sprout your own. It makes your house smell like a brewery. Ron |
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I use maris otter 2 fow barley for borodinsky--it too smells and tastes
like grape nuts. (I wonder if it's "red" or "white"?) I tried some wheat malt, which smelled more grape-nutty--but the flavor wasn't as pronounced after scalding. Ron wrote: > Actually, the ground red rye malt that I make smells a lot like Grape > Nuts cereal. If you want an easy way out, I guess you could grind Grape > Nuts to equal the 5% of the malt in the Borodinsky recipe. But it's > more fun to sprout your own. It makes your house smell like a brewery. |
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"Ron" > wrote in message oups.com... .... > > Actually, the ground red rye malt that I make smells a lot like Grape > Nuts cereal. If you want an easy way out, I guess you could grind Grape > Nuts to equal the 5% of the malt in the Borodinsky recipe. But it's > more fun to sprout your own. It makes your house smell like a brewery. I'd love to malt any grain but didn't know it was possible in a domestic situation. Can you givemore details on how you do it, please? In the meantime I'll try some Grape Nuts, I havea good stock of those for breakfast! Mary > > Ron > |
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I start by buying the whole grain, but be prepared for the volume to
swell at least 5 times or more, so don't place the grain up to the top in a container--leave lots of room. What you essentially are doing is starting the root of a seed, as would be the case for any seed you'd plant in your garden. But, instead of soil, you're doing it only with water. The rye, wheat, or barley sprout is just the root of the plant. I start by soaking the grain with room temperature water (cold from the tap) for several hours (up to 8 or so). Strain off the water through a sieve, colander, etc. and let the sprouts remain in a covered container. Temperature controls the rate of growth, but I'm not fussy about that and just use room temperature. Twice a day I rinse the sprouts with cold water from the tap. I let the water cover them for a minute or so and then strain it off, as in the first step.You want to make sure that they always are moist, but that there is not a pool of water at the bottom. When the root is of the size you want (I can't say exactly--maybe 1/2 inch), rinse, drain and toast in the oven at around 150 F. They create several layers in my oven pan and the top layer dries out first, so you have to stir them to make sure that the middle and lower layers also dry out. When they're completely dry, cool at room temperature. When cool, you can store them in a container. Eventually, you grind them like any grain for use. You could add this flour to bread dough, use in a scald (=zavarka), or make it into a kind of cookie, which will give you home-made Grape Nuts when broken into bits. You can find many internet websites for sprouting. Just search for "sprouting" in Google. Here is one such example from: http://chetday.com/sprouts.html, that will work for wheat, rye, etc. "Wheat, including Kamut and Spelt: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Hard Winter wheat better than soft Spring wheat. Wheat can get excessively sweet at 2+ days of sprouting. Spelt has nice texture, but spelt and kamut are more expensive than ordinary wheat. Wheat, rye, kamut, spelt, triticale can be used for grass also." Ron |
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"Ron" > wrote in message ups.com... >I start by buying the whole grain, but be prepared for the volume to > swell at least 5 times or more, so don't place the grain up to the top > in a container--leave lots of room. > > What you essentially are doing is starting the root of a seed, as would > be the case for any seed you'd plant in your garden. But, instead of > soil, you're doing it only with water. The rye, wheat, or barley sprout > is just the root of the plant. > > I start by soaking the grain with room temperature water (cold from the > tap) for several hours (up to 8 or so). Strain off the water through a > sieve, colander, etc. and let the sprouts remain in a covered > container. Temperature controls the rate of growth, but I'm not fussy > about that and just use room temperature. Twice a day I rinse the > sprouts with cold water from the tap. I let the water cover them for a > minute or so and then strain it off, as in the first step.You want to > make sure that they always are moist, but that there is not a pool of > water at the bottom. > > When the root is of the size you want (I can't say exactly--maybe 1/2 > inch), rinse, drain and toast in the oven at around 150 F. > > They create several layers in my oven pan and the top layer dries out > first, so you have to stir them to make sure that the middle and lower > layers also dry out. > > When they're completely dry, cool at room temperature. When cool, you > can store them in a container. Eventually, you grind them like any > grain for use. You could add this flour to bread dough, use in a scald > (=zavarka), or make it into a kind of cookie, which will give you > home-made Grape Nuts when broken into bits. > > You can find many internet websites for sprouting. Just search for > "sprouting" in Google. > > Here is one such example from: http://chetday.com/sprouts.html, that > will work for wheat, rye, etc. > > "Wheat, including Kamut and Spelt: Soak 8-14 hours, sprout 1-1.5 days. > Method: cloth or jar. Hard Winter wheat better than soft Spring wheat. > Wheat can get excessively sweet at 2+ days of sprouting. Spelt has nice > texture, but spelt and kamut are more expensive than ordinary wheat. > Wheat, rye, kamut, spelt, triticale can be used for grass also." Thank you, that's given me something to work on. Mary > > Ron > |
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By the way, if you are a regular user of coarse rye chops (i.e.
Schrot), you can now use your freshly made malt as a basis for Schrot in Vollkornbrot. I thought about this, then could not resist running a Google search on "Malzschrot" and "Vollkornbrot." E.g. "rustikales Roggenmischbrot, welches durch die Malzflocken und den Malzschrot einen besonders w=FCrzigen Geschmack aufweist," found on http://www.geha-muehlen.de/shop/. (a rustic mixed rye, which displays an especially spicy flavor thanks to malt flakes and crushed malt). I haven't tried it yet, but just make your regular Vollkornbrot with malt in place of the whole and crushed rye grains. (I would have search for this in English, but I could not quite come up with good seach equivalents for Malzschrot and Vollkornbrot.) |
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"Ron" > wrote in message oups.com... By the way, if you are a regular user of coarse rye chops (i.e. Schrot), you can now use your freshly made malt as a basis for Schrot in Vollkornbrot. I thought about this, then could not resist running a Google search on "Malzschrot" and "Vollkornbrot." E.g. "rustikales Roggenmischbrot, welches durch die Malzflocken und den Malzschrot einen besonders würzigen Geschmack aufweist," found on http://www.geha-muehlen.de/shop/. (a rustic mixed rye, which displays an especially spicy flavor thanks to malt flakes and crushed malt). I haven't tried it yet, but just make your regular Vollkornbrot with malt in place of the whole and crushed rye grains. (I would have search for this in English, but I could not quite come up with good seach equivalents for Malzschrot and Vollkornbrot.) If you're telling me this I admit that I don't understand a word of it:-) I'm English, I live in England! But thanks anyway <G> Mary |
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Actually, it applies to anyone. I'm English-speaking and live in the
US, but I like Northern European rye breads, among them the German Vollkornbrot and Russian Borodinsky. I also like to look at the Russian and German language descriptions of these breads (perhaps since I'm a linguist by profession). As to the German Vollkornbrot (or whole grain bread), it's usually made with a quantity of very coarsely ground rye and may have whole grains as well. The coarsely ground rye and whole rye grains are usually not malted, but it just occurred to me that one might use malted version of them. So, if you malt your own and come into limitless supplies of malt, you might also think of using the malt as ingredients in Vollkornbrot, both in the form of coarsely ground malt (Schrot) and the entire grains. I hope that's more comprehensible. Ron |
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Here's a link to an English language recipe for Vollkornbrot. It should
have been attributed to Dan Leader, but wasn't. http://whatscookin.proboards6.com/in...d=1122176 276 This should bring everyone up to speed about what Vollkornbrot is. Ron |
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"Ron" > wrote in message oups.com... > Actually, it applies to anyone. I'm English-speaking and live in the > US, but I like Northern European rye breads, among them the German > Vollkornbrot and Russian Borodinsky. I also like to look at the Russian > and German language descriptions of these breads (perhaps since I'm a > linguist by profession). Yes, but I suspect that USA has more German traditional products - and words - than Britain :-) > > As to the German Vollkornbrot (or whole grain bread), it's usually made > with a quantity of very coarsely ground rye and may have whole grains > as well. The coarsely ground rye and whole rye grains are usually not > malted, but it just occurred to me that one might use malted version of > them. So, if you malt your own and come into limitless supplies of > malt, you might also think of using the malt as ingredients in > Vollkornbrot, both in the form of coarsely ground malt (Schrot) and the > entire grains. I hope that's more comprehensible. Not only comprehensible, it's very tempting! As a wartime child, during restrictive food rationing, we were 'dosed' with malt extract and malt and cod liver oil as food supplements. I consumed them eagerly, they were delicious! In more prosperous times I experienced the malty taste of Horlicks and enjoyed that too. I've made bread using malt extract in an attempt to get the flavour but never with the success I hoped for. Commercial malted flours (using sprouted wheat grains) are quite good but I'd prefer to experience the process from the beginning. Sadly, I can't grow my own grains but you can't have everything! Thanks for your explanation. Mary > Ron > |
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"Ron" > wrote in message oups.com... > Here's a link to an English language recipe for Vollkornbrot. It should > have been attributed to Dan Leader, but wasn't. > > http://whatscookin.proboards6.com/in...d=1122176 276 > > This should bring everyone up to speed about what Vollkornbrot is. Thank you again, I'll try it. Mary > > Ron > |
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Mike Avery wrote: > Another, and hopefully last, set of questions about malted rye. > > When the Russian recipes call for malted rye, are they calling for the > grain or an extract? > They explicitly call for malt grain. > If the grain, how is it prepared for use in bread making? I assume you are interested in how to prepare (bought) malt for baking grain and not in malting the grain. It is in the threads http://groups-beta.google.com/group/...e30d99c78dcf08 http://groups-beta.google.com/group/...53e802d4dca2bc If it is wrong assumption, you will find all the info you need at rec.crafts.brewing. This group rocks! I'd want to stress the point that the preparation method described in the above threads is exactly the same as in the baking industry adapted for home baking environment. >>"Red" refers to fermented, or toasted rye malt, which loses its >>diastatic properties due to the heat treatment. The untoasted malt is >>called "white," and can be either rye or barley malt. Different breads >>call for one or the other. Borodinsky calls for fermented "red" rye >>malt, while Riga bread takes unfermented "white" malt. (Ron) They use "fermnted" and "unfermented" rye malt, and "white" barley malt. I am not sure that "fermented" rye malt=toasted rye malt but meanwhile didn't find the answer. Anyway I have a feeling that that is not such a big difference in using "fermented" or "unfermented" rye malt because the recipes for both I have encountered are very much alike. Leonid |
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On Wed, 17 Aug 2005 09:42:20 +0100, Mary Fisher wrote
>): > **I've made bread using _malt extract_ in an attempt to get the flavour > but never with the success I hoped for.** Commercial malted flours > (using sprouted wheat grains) are quite good Lurking diligently sometimes provides the answers to "what you have always wanted to know but were afraid to ask"! "Mashing grains" to me (as a beer brewer) meant getting the malt extract and throwing away the rest. From that point on, I failed to understand correctly the posted advice on baking breads that include malted grains as one of the ingredients. At least that point has now been cleared up. But what doeth it profit a man to be able to read German, if the mentioned ingredients are not procurable in the local (Australian) shops? Rye meal (from the HealthFood store) - yes; Schrot (chopped rye) - no; malted rye grain - no; rye grain for malting (now that I have understood the advice) - perhaps; malted barley grain - yes. Felix Karpfen -- Felix Karpfen Public Key 72FDF9DF (DH/DSA) |
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I don't even know if Schrot is procurable where I live since I use my
handy Italian Schrot machine to make it: http://www.thewholetruth.org/Res_Oat.htm. I also use it to crush my malted rye grains. I originally bought the thing (called Marga) by mistake, thinking it would grind grain into fine flour, but it turned out to be useful for making either coarse Schrot, fine Schrot, or flakes (it has 3 settings). It's made by the same company that makes pasta cutting machines and the same table clamp and crank are provided as for the pasta machines. The company's website is http://www.marcato-omc.com/, but I had trouble locating the Marga on it, although dozens of other Marga purveyors have websites. I have heard that home brewers really like the Schrot making capabilities of the Marga, but I only use it for bread. Ron |
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I was surprised to learn that the Margas are so popular that there are
"mods" for them with homemade motors. It looks like they are giving motorcycles a run for their money. Not to mention the fact that Schrot is a lot better for your health than riding a motorcycle, even with a helmet. See: http://www.nwlink.com/~badger/margamill.html. |
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