Roasted Barley Malt (RBM) Flour (Vistamalt Black Flour 1250)

SKU
BB-075
In stock
From £4.85 £4.85

RBM Roasted Barley Malt Flour (now known as Vistamalt Black Flour 1250), extremely dark non-diastatic roasted barley malt flour great for brown bread, rolls and bagels. Also used for more unusual recipes such as edible or malted soil.

Pack sizes from 500g to 25kg.

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Recipes and Guides

Pumpernickel-style Sourdough Using a Pullman Pan

Pumpernickel-style Sourdough Using a Pullman Pan
A slice of toasted wholegrain Pumpernickel-style sourdough, spread with butter and the best honey is one of my favourite ways to start the day. Add in hot coffee and I’m in heaven. Bake this delightful loaf in our 23cm USA Pan Pullman Pan - this is a square-sided bread tin with a slide on lid to make square slices. If you don’t have white rye flour you can easily make it by taking one ... Read more

Malted Chocolate Stout and Cinnamon Cake

Malted Chocolate Stout and Cinnamon Cake
A rich and gently-malted chocolate cake with a hint of stout beer and cinnamon. Plus, it uses a mix of white and stoneground wholemeal flour so the crumb has a slightly rough texture that tastes really good. Makes 1 deep 7” diameter round cake (that can be sliced horizontally and filled), or 1 thinner 8” diameter round cake (for a layer of cake)Method Butter the inside of a 7” ... Read more

Malted Oatmeal Raisin Cookies

Malted Oatmeal Raisin Cookies
Give me a box of homemade malted oatmeal cookies and I’m a happy camper. These are especially delicious as the special BakeryBits dark barley malt flour gives the cookies a rich dark colour and just a hint of malt flavour. Mixed with our BakeryBits Jumbo Rolled Oats, or Hodmedod’s Organic British-Grown Rolled Oats, and our omega-3 packed linseed and you will be full energy and a smile ... Read more

Recipe: 100% Emmer bread with pumpkin seeds and black barley malt

Recipe: 100% Emmer bread with pumpkin seeds and black barley malt
Ok, here’s the lowdown on getting great bread from Emmer or Einkorn flours, the heritage grains that have an undeserved reputation for being tricky souls that won’t behave themselves. In truth, we bakers are the problem when it comes to unusual ingredients. We have a tendency to obsessively search out these curious flours, then complain to the moon and back when they don’t behave like ... Read more

Three-Day Sourdough Bagels

Three-Day Sourdough Bagels
The recipe is an old 1950s commercial baker’s recipe for sourdough bagels that uses a sour “old dough”, essentially a piece of dough held over from the previous mixing. As soon as I made it I thought this is exactly the method I’ve been looking for. There’s lots of room for personalising it, using a sour “old dough” mixed very firmly brings out a natural ... Read more

Malt Teasers: tips using malt powders, syrups & flours

Malt Teasers: tips using malt powders, syrups & flours
Malt is one of those ingredients that we are familiar with but equally unsure of. Made from grains that have been soaked, left to sprout somewhere warm, then roasted at a low temperature and finally ground, the resulting sweet (almost caramel) powder is used to enhance the rise, crust and crumb colour of breads, and has been used for hundreds of years. The sweetness in malt comes from enzymes ... Read more
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