Recipe: Recipes using malt flour for Marcia

Korean Bread
Source: From the label on Haitai Brand Malt Flour.

1 lb Malt flour
2 lb Of red pepper powder
5 lb Wheat flour
1 lb Soybean flour, fermented
1 gallon Water
1 lb Salt

Here's a recipe that was on the bag of malt flour. This is exactly the way it appeared on the bag. Put malt flour into lukewarm water and set aside for about 1 hour.

Pour the malt melted water into pot (throw away the button setting). Put wheat flour into malt water, and make slow boil on low heat, and then simmer for about 1 hour. Remove the glue from heat and mix fermented soy bean flour and then lastly add hot pepper powder and salt, and mix well. *As for salt, you may add or reduce to your taste. Use as base for bread, including using a bread machine.


Dark Malt Loaf

Wholemeal (graham) flour 8 oz
white flour 1lb 4 oz
malt extract (diastatic = enzyme active) 5 1/2 oz
malt flour 1 oz
baking powder 1/4 oz
fat 1/2 oz
molasses 2 oz
salt 1/2 oz
yeast 1 1/2 oz
water -approx- 1 lb 1 oz

mix to smooth dough all together in one go in mixer. dough temp 76'f. bulk fermentation - first proof- 1 1/2 hours. Divide to fit tin- prove to 3/4 volume of tin. Put lid on, or place baking sheet on top & turn whole thing over as it goes in oven.

bake 350'f
up to 90 mins

Note:can also add 6 oz raisins or sultanas to above recipe.


Pumpernickel Rolls

Quick sponge:
1 cup warm water
1 tablespoon yeast
2 tablespoons caraway seeds
2 teaspoons malt flour or syrup (or brown sugar)
1 cup coarse or dark rye flour
1/4 cup white bread flour

Dough:
1/2 cup warm water
2 to 4 teaspoons baker's caramel *
2 teaspoons salt
1/4 cup brown sugar, packed
2 1/2 to 3 cups white bread flour
Beaten egg white
Caraway seeds for sprinkling

An hour before making dough, mix together water, yeast, caraway seeds, malt flour or syrup, rye and white bread flours. Stir to make a thick mixture and let stand one hour. Stir down spongy mixture and add remaining water, salt, sugar, and most of white bread flour. Stir until dough can be kneaded (by hand or dough hook) adding additional flour as required to make a soft, springy dough (6 to 8 minutes). Place dough in a well greased bowl, cover with plastic wrap and let rise until doubled, about 45 minutes. Divide dough into 12 or 16 portions, depending on size of rolls required. Form each into a ball and place on a parchment paper-lined baking sheet, spaced three inches apart. Brush each roll with egg white and sprinkle on some caraway seeds. Let rise, until double in size, about 30 to 45 minutes. Bake in a preheated 400*F (205*C). degree oven, 15 to 18 minutes, until rolls are slightly firm when pressed with fingertips.
Makes 12 to 16 rolls.


Alan's Ultimate Bran Muffins
Makes 12 muffins

1 cup whole wheat flour
1 cup wheat germ
2 3/4 cups wheat bran
2/3 cup oat bran
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground ginger
1 tablespoon barley malt flour
3 tablespoons vegetable oil
2/3 cup honey
1 1/4 cups reduced-fat milk
1 cup low-fat plain yogurt
2 eggs, beaten
1 cup raisins

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. In a medium bowl, mix whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, and barley malt flour. In a separate medium bowl, thoroughly blend oil, honey, milk, yogurt, and eggs. Gradually fold milk mixture into the whole wheat flour mixture until moistened. Fold in the raisins. Spoon into the prepared muffin pan. Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Makes 12 servings