Powdered Malt
Powdered malt can change your baking life. It is very simple to make and adds a depth of flavour and complexity to all your baked goods. Try it!
I learnt this little trick on one of my many trips to Europe in the lovely test kitchen of my friend in the Thermomix head office in Germany. I cannot tell you what a difference it has made to my baked goods. I make sure I have a jar of malt in my pantry at all times and so should you. It will show up in more and more of my recipes in the future, so now is the time to get it organised and into your pantry.
Malt powder is a game-changer in the baking world, offering a myriad of benefits that enhance both flavor and texture. Incorporating malt powder into your recipes adds a rich, sweet, and slightly nutty taste that elevates baked goods from ordinary to extraordinary. It acts as a natural dough conditioner, improving the rise and crumb structure of bread and pastries. Malt powder also aids in browning, giving your baked items a beautiful golden crust. Moreover, it enhances the yeast activity, resulting in lighter, fluffier bread with an improved shelf life. Perfect for everything from cookies to artisan bread, malt powder is a versatile ingredient that can take your baking to the next level.
Try it out. I think you will be impressed.
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Need
- 200 Grams whole wheat or other whole grain of choice
- Tepid water as needed
- Steamer tray, colander or tray with holes
Do
- 1
Sprout wheat over a period of days by rinsing in warm water, and draining through colander or Varoma tray. Rinse about 2–3 times a day to keep grains moist, but not soggy.
- 2
Keep grains on the Varoma tray on top of the upturned lid for easy results. Sunshine will speed up the process.
- 3
When you have ‘decent’ sprouts (½ cm in length) place onto a flat baking tray and spread out into a single layer. Allow to dry for a few hours.
- 4
Place into preheated 160°C oven and roast for 25–30 minutes until sprouts are fragrant and golden. They should be crunchy and edible at this stage.
- 5
Place cooled sprouts into Thermomix bowl and mill for 1 min/speed 9. Store in airtight jar and use as desired.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
