http://www.dryit.com/diastaticmalt.html
Making and Using Diastatic Malt
From April 1985 “Drying Times”
by Barb Moody
This is taken from a reprint of an article that appeared in The Rodale Catalog and was sent to us by one of our subscribers.
Diastatic malt has long be
en a secret of professional bread makers in Europe. It is made from sprouted grains that have been dried and ground. In bread recipes, it replaces the sugar or honey needed to feed the yeast and brown the crust. Because diastatic malt is full of enzymes and vitamins, it increases the nutritional value of the bread. In addition, the action of the enzymes on the yeast and flour improves both the flavor and appearance of the bread; it creates a finer texture and helps the bread stay fresh.
Diastatic malt can be made at home using wheat berries, purchased from a health food store, and your food dehydrator. When using it in bread recipes, remember that it is very potent and only a small amount is needed.
Don’t forget that your dehydrator makes a wonderful place to raise your bread.
The method: Place one cup of wheat berries in a wide-mouth glass jar and add 4 cups tepid water. Cover with a piece of nylon net; secure with a rubber band. Let soak about 12 hours. Drain off water (save for soup stock or use to water your plants – it’s full of minerals). Rinse well with tepid water, and drain completely. Repeat rinsing process 3 times a day for 2 days or until the little shoots are about the same length as the grains.
Rinse and drain once again. Place on teflon sheets and allow to dry at medium heat in your dryer. Grind dried sprouts to a fine flour in an electric grinder or blender. This will yield about 1 cup of diastatic malt. Store in a tightly closed glass jar in the refrigerator or freezer. It will keep indefinately.
Hamburger Buns
1 Tablespoon active dry yeast
1 teaspoon diastatic malt
1/4 cup warm water
4 Tablespoons oil
1 egg, beaten
3 cups whole wheat flour
1/4 cup milk
1 Tablespoon sesame seeds
Soften yeast & malt in water. When mixture bubbles, add oil and egg. Blend well and let rise for 10 minutes.
Mix flour, milk, and yeast mixture to make soft dough. Turn out onto a floured board and knead until smooth and elastic. Shape into round, flat buns and place on greased cookie sheet. Brush tops with cold water & sprinnkle with sesame seeds. Cover with damp cloth and let rise until double.
Bake at 375° for 15-20 minutes.