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! Some recipes using Muntons ingredients here.
Golden brown coloured barley malt flour for nice sweet, malty flavour and granary bread shade of colour to the loaf. The flour smells lovely and imparts a delicious flavour to your bread. Typical proportions suggested are around 20-60g per 1kg flour, but the exact quantity is up to you.