can be diastatic or non-diastatic. "Diastatic"
refers to the diastatic enzymes that are created as the grain sprouts. These
enzymes convert starches to sugars,
Non-diastatic is simply added as a sweetener, diastatic malt breaks down the starch in dough to yield sugars on which the yeast can feed.
Diastatic malt powder ( or barley malt syrup ) when added to dough helps produce a finer texture and longer keeping quality.
Use approximately 1 tsp. per loaf. The use of more diastatic malt than this can result in slack, sticky dough, and
will not improve yeast action.
1 1/2 c water
1 T molasses powder
2 2/3 c unbleached bread
1 c whole wheat bread flour
1/3 c wheat bran
1/4 c 7 grain cereal
2 T steel cut oats
2 T rye flakes
1/4 c brown sugar
2 t. sea salt
1/2 t. diastatic malt powder
1T vital gluten flour
3 t Saf-Instant Yeast
Place ingredients in bread machine in the
order recommended by manufacturer.