Malt in Hamelman's recipes?
Hi!I baked the Danish rye with spelt and pumpkin seeds (75% whole rye and 25% whole spelt) from Hamelman's "Bread". In it, he calls for 5% "barley malt". I didn't have the barley malt but I had the Rimrock (Vienna-Style Spring Rye) Malt - Mecca Grade so I ground some and used that. The bread came out OK, as in "it's edible", but I have a couple of observations and a question
Source: thefreshloaf.com