BakeryBits has a range of high-quality, specialist malted ingredients used by professional bakers but not normally available in smaller, more manageable quantities. Each has characteristics that change the bread colour, flavour, crust, crumb or rise in specific ways and are used to enhanced speciality breads and rolls. The typical uses of each malted ingredient are listed, but these are guides rather than rules - experiment! A delicious malt loaf recipe using red malt can be found here.
Red Malt Flour is produced from carefully roasted wholegrain barley malt to give a rich red/brown colour and a bittersweet flavour which compliments many breads. Used alongside Malted Wheat Flakes, it will produce a fantastic Granary style loaf when used at 4% on Flour weight, and when used in a standard wholemeal loaf at around 2% on flour weight, it gives a superb boost to flavour and colour. This ingredient also comes into its own for the bread machine baker - throw 10g in with your standard white / wholemeal recipe to transform your bread. Please note that this flour is not enzyme active, so will have no significant effect on dough or bread texture.