This beautifully tasty loaf was made using a standard wholemeal sourdough bread recipe, with a small proportion of RBM flour added which lifted both flavour and colour to produce a delicious loaf that once tasted will be gone.
Malted ingredients, like other complex flavours, such as coffee, chocolate, bread, beers and wines attract attempts to describe their smells and flavours which are very subjective. We've done ourselves it by talking about RBM as having a hint of coffee about it. But, malted ingredients have much more to them than that: they have characteristics that alter the way the dough and bread behaves, looks, feels and proves. Read More
Just arrived at BakeryBits is Munton's RBM or Roasted Barley Malt Flour. Just the smell of it, with a hint of coffee, is enough to start salivating. It is used in very small quantities, around 0.5%-1% (5-10g per 1kg flour) in brown breads, rolls or bagels to give them a darker, richer colour and a more complex, malty flavour. It can also be added to rye breads to give them similarly warmed colour. Read More
If you make bread then you will usually use the basic ingredients, flour, or a combination of your choice; water; a little salt and yeast (be that fresh, fried, sourdough, a backing ferment or whatever). You might, if using a bread machine, or if you want a more cake-like bread, add some milk, egg or oils to the dough. Then perhaps some seeds such as sunflower, pumpkin, poppy or sesame. There is a range of other, wholesome ingredients that most bakers, especially those who bake at home are not aware of: these are malted ingredients.Read More