It is both, so the grain including the minuscule sprouty bit. This small bit of sprout showing can also be seen as a sign that the malting process has taken place within the grain.

A novis

Don’t use roasted malt or this purpose, the diastase will be deactivated by the roasting process.

If you dry the malt at a higher temp. you will disable the enzymes that convert the starches into sugars that the yeast is able to use, (this happens in the fermentation stage before baking).

Can you please direct me to a recipe like that? amcken9@gmail.com. I have developed quite severe issues from not eating heritage grains and need an easy sprouted grain recipe (for the insoluble fiber).
TY

yes at 105F. I do all the time.

Thank you Buddy for sharing this with us. Yes, it would be very interesting to see how the lower quantity would perform in the bread / panettone. We are not sure how the enzymatic workings of buckwheat compare to that of wheat.

Here is a study on sprouted buckwheat as a gluten free ingredient to improve the nutritional content of gluten free cookies etc. www.sciencedirect.com/scien…101730749X
I have been making my own sprouted buckwheat flour and using it 100% and 50/50 as a flour substitute in sourdough recipes. It makes the dough heavier, and you need a narrow baking tin to support it, but still good bubbles, good texture and nicely flavoured. From what you have said I am using much too much for helping it rise – but I was using it for lower gluten not for rising. I will experiment with 5g sprouted buckwheat flour as a diastatic malt in my panettone recipe and see if it helps it rise. Thanks for the explanation and info.

Hello Carol,
We assume the malt needs to be gluten-free too? We only use wheat (or barley) and do not know how a gluten-free variety would behave in GF bread and if it would give you the lift you are looking for.

Thx
Carol

Hallo Henk,
De mout doet haar beste werk in bloem die geen enzymwerking meer heeft, zoals sommige ‘supermarktbloem’. De invloed op het deeg en de korstkleur en ovenrijs is echt merkbaar, die op de rijstijd minder (ten minste dat is onze ervaring). Het is niet zo dat de rijstijden ineens tot de helft kunnen worden teruggebracht. Andere factoren spelen ook een rol, zoals de temperatuur van het deeg en de omgeving, die zijn, bij ons althans, nooit helemaal gelijk, dus is het ook wat lastiger om aan te geven wat de rol van de mout was bij het eventueel versnellen van de rijstijd.

Geniet van het bakken en sprouten!

Hello Jenny,
We are not sure. Our plant-knowledge is not so big that we know exactly at which stage the enzymatic working stops or diminishes. There is no harm in drying and using them, but there is a change the enzymatic working will be less.

Hope your bread will be good anyway and you can always start a new batch.