Baking Bread with Specialty Malts
...e lead you. In a 2-pound sourdough rye loaf Hadjiandreou’s recipe calls for 20 grams of chocolate malt and 40 grams each of the other two grains. A lighter hand with the dark malts will reduce the chance of bitter bread. To soak or not to soak Usually when I add whole grains or seeds to bread I like to soak them for a few hours in hot water. But when I tried this with the specialty grains I ended up inadvertently starting the beer making process....