Red Rye Malt

Toast
louiscohen on

"The Rye Baker"  calls for this in a few of the formulas..  The book has a photo of a reddish power; a web search shows mainly bags of what look like whole dried rye berries.  There are also various extracts, diastatic and non-diastatic malts, usually barley but occasionally rye.

From older TFL posts about red rye malt, I think I have the idea but I would appreciate a sanity check from people familiar with it and the breads that use it.

  • Toast the whole grains of malted rye to red or black (for the black rye malt formulas)
  • Grind them in a spice grinder

At the barber shop the other day, one of the barbers offered another a croissant, the discussion moved to other breads.  My barber, an Asian immigrant*, said that she really liked the Finnish rye her mother-in-law had served her.  When I got home,  I looked up the Finnish rye in "The Rye Baker" and started researching red rye malt.   I hadn't been planning to make Borodinsky but so many people here rave about it, I'll give it a try once I get red rye malt figured out.

Thanks for your help/clarifications, and any recommendations for an online source for rye malt.

* My only purpose in mentioning my barber's ethnicity is to share the "What a country!" joy about an Asian immigrant with a Finnish husband loving a rye bread in southern California (in fact, in Stanley Ginsburg's home town).

 

I have used a finely ground rye/ coarse ground rye/ chopped rye kernels mixed with finer ground rye flour. The finer the flour i milled the drier the scald and the drier mor dens crumb.

No mater what you choose to use it will work.

My since is also that rye fra North America isn't as thirsty as rye from Denmark, but it's a little Ng time since I lived in the US I could be wrong.