June 16, 2010
Another possible way of using the malt would be to use it for baking. A bread with some malt will gain some in flavour and sweetness I assume, but perhaps loose some in texture.
To start this experiment I ground a handful of malted barley, to my surprise it was extremely easy to grind, so easy that I in fact got something flourlike by only putting the malt through the hand quern once. I was a bit cautious at first as I though some old flour had been left behind mixing in with the malt. But the greyish colour and a distinct smell revealed it to be indeed malt. I then mixed 1/3 malt with 2/3 of regular barley flour, on this I poured some hot water in order to get even more sugar out of the malt. A very distinctive brewing smell arose from the dough making me think that I at least made something right. As I tried to form the bread I noticed that it was even more difficult than usual but still manageable. The bread was form into small cakes that was baked on the pans. The resulting bread, although a bit coarse due to the chaffs, was somewhat sweeter and more full in taste when compared to regular bread.
Although a possible bread from the time no such bread has been found, but the question is if it is possible to discern it from a regular bread.