Making Non-diastatic rye malt from beer rye malt?
I'm considering making this Danish rye bread that calls for "malt syrup": https://foodgeek.dk/en/danish-rye-bread-recipe/
I don't have "malt syrup" and I have almost no experience of malt in any way (well, apart from drinking beer :-)). But I do however actually have 1 kg of this beer rye malt: https://bestmalz.de/en/malts/distillers-malts/best-rye-malt/
I thought I could use the malt I have and exchange it for the "malt syrup". I know that "malt syrup" is most likely made of barley but I thought rye malt could be tasty as well (and I like the idea of making the bread more pure rye). Could this work and be tasty?
I assume the beer malt I have is diastatic and I need to make it Non-diastatic. How do I do that? Just roast it? 150C in the oven for 15 min or what is good?
Do I need to make a powder or can I use the whole malted berries/kernels? (I don't have a mill but I suppose I could try powder them with pestle and mortar).
The rye bread formula calls for 50 g "malt syrup", approx how many grams of my non-diastatic malt powder/berries could that correspond to?
Morus, give THIS LINK a try.
Morus - the recipe isn't entirely clear and neither is the description of the rye malt you have. I made something similar a while ago and used this https://torontobrewing.ca/products/traditional-dark-liquid-malt-extract-lme-3-3-lb it's liquid malt extract - LME. Assuming the recipe calls for, and you have LME then you're good to use what you have. If what you have is dry malt extract - DME - then you just need to figure out how to manage how much water to add to replicate a LME. See this link: https://www.midwestsupplies.com/blogs/beer-making/liquid-malt-vs-dried-malt-what-is-the-difference-do-i-use-the-same-amount . As to diastatic vs not, I assume it's not. I wouldn't roast it. Just bake and see what happens. I wouldn't over think it..
Have fun!
Thanks Bread1965,
I will try clarify.
In the Foodgeek youtube video the suggestion is to buy this "Barley Malt Syrup": https://www.amazon.co.uk/Clearspring-Barley-Malt-Syrup-330g/dp/B0013GAGUO
...which I assume is Non-diastatic and suppose is the same or very similar to LME (which I also do not have).
I do not have DME.
I have malted rye (whole berries/whole grains), which is dry alright but its not an extract. It looks like this https://www.hobbybrauerversand.de/media/image/product/1680/lg/roggenmalz-4-10-ebc-geschrotet.jpg
And since I bought the malted rye in a beer supply shop I just assumed it was diastatic (enzymatic active). But come to think of it I don't even know to what extent rye has this property (perhaps this is an issue mostly with barley?).
Thank you for the link with conversion of DME to LME. It will be good when/if I manage to make rye DME of my malted rye.
It's as idaveindy said in this thread of posts - what you have wont' work simply by trying to make DME from rye berries. If you're really after that bread in the recipe I'd until I could get my hands on the syrup.
the link you gave mentions the enzymatic activity of the malt, so it is diastatic.
if you grind the berries, you will have malt flour (malt powder), not malt extract. so it cannot be used "effectively" to make a syrup. it is not a direct replacement for syrup.
if you use it, you would be substantially altering the recipe, and will not have the same results that the recipe author intended.
what it will do is boost the breakdown of starch to sugar, not just in the added malted rye flour, but in all your flour, throughout the bulk ferment and the final proof. and it will tend to be over fermented.
malt syrup, on the other hand, just adds sugar (mostly maltose), and will also increase fermentation, but leaves the existing starches in the flour alone.
but, tinkering and experimenting is fun. so have at it.
What I finally did was toast/roast the malted rye berries on 175C for 2h, Then I powdered/crushed them with pestle and mortar. I got a very brown and bitter powder (looked a bit like instant coffee). (What would be the proper term for what I have made? It is not "Red Rye Malt"/Solod because that is fermented before drying/roasting according to this thread
http://www.thefreshloaf.com/node/27954/making-red-rye-malt
Have I made Unfermented Red Rye Malt powder? (Would that be a good term?)
I added 20 g of the stuff to the recipe (which I halved). The result was very tasty and I got deep brown color that I would expect from a Danish Rugbröd. But I don't have a control to compare with. But it's the best 100% rye loaf I have ever done (I might have done three in total :-))
I got the same color as foodgeek did with his malt syrup: https://www.youtube.com/watch?v=8EanzisEiMc
But I guees he has some sweetness from the syrup as well.
By the way, is it really possible to get his oven spring of a 100% rye using only sourdough? See 3 min into video clip. Might there be some added yeast behind the scenes...? Well I can't achieve such an oven spring with 100% rye using only sourdough - yet :-)