We subbed molasses for the malt extract, as we couldn’t find any. It worked quite well. The bread smelled amazing!
Awesome, I’m going to try molasses! I love plenty of it in the cupboard (unlike mart extract, if you can believe it :P) Thanks!
The Gourmet Warehouse carries malt powder.
1340 East Hastings Street Vancouver, BC V5L 1S3
(604) 253-3022
Thanks for that! I was out in the Valley when we made the bread, but I’ll stop by there and get some for next time.
I think Galloways carries it, too – I’m pretty sure that’s where I got mine from…
I did the same thing. I’m thinking of adding a tag called “insane ingredient” for use where appropriate when I’m writing a blog. Malt extract would fall in that category, at least for me!
Me, too- I have made lots of bread over 25 years & never needed that ingredient! Not to say I wouldn’t try it- if I could find it reasonably!
Professional bakers use ingredients that are not necessarily available for home use. Malt extract needed to be revised to fit the ‘home baker’. The upside…I learned something new!
I like that category!
The most baked recipe from the book so far. I’ve baked it the same time we made the white loaves and cannot live without it!
A couple of day ago I made 7 breads and frozed them! Perfect for breakfast, toasts, sandwich or on his own….
Loooove it!
Easy- quick- healty .
You can add what you want to it; craberries, nuts, grains… It’s delicious.
I look forward to trying this…
I readily agree! I love making bread and this recipe is really wonderful. I just made it again this time adding some oatmeal and wheat germ. The taste and texture just fabulous!
The Brewer’s Apprentice, located in Freehold, New Jersey, stocks malt extract in liquid and power forms. I spoke with Jill, the owner, and she mentioned that I can buy the liquid form, about 5 oz for $3. Sounds great to me. You can also buy a quart, about 3 pounds for $9. I’ll buy the smaller quantity for now…will try it out first. I’m not a fan of buying items online. I like to see my product before buying. I’m glad I found this store!
You can buy malt extract at The Brewer’s Apprentice in Freehold, NJ: http://www.brewapp.com/
Carmen
I made this today, and it’s delicious! Perfect plain, buttered, toasted, with or without a drizzle of honey, for sandwiches,…
A couple things to note when you make it. Active dry yeast is not the same thing as instant yeast. If you have instant yeast, you’ll need to use less. I have a yeast converter on my blog (http://gaaarp.wordpress.com/2009/05/18/yeast-equivalents/), but I’ll save you the math and tell you that you’ll use 2 1/4 teaspoons instant yeast in this recipe. Of course, you don’t have to activate instant yeast, but it doesn’t hurt, either.
If you are using a stand mixer, note that you might want to knead the dough on a lower speed. More to the point, if you have a KitchenAid, kneading dough above speed 2 can void the warranty. This is a lot of dough and it’s quite dense, but my KA handled it perfectly on speed 2. It got warm, but not hot.
Despite what the recipe said, I didn’t find this dough at all sticky. I added the full amount of flour from the beginning, and the dough was supple, smooth, and wonderful to work with.
Oh, and I did use malt extract, as I keep it in the fridge for just such occasions. If you can find it, I would recommend trying it. It gives the loaf a wonderful texture and flavor.
Thanks for sharing this informative blog post. I plan to share your website link with my readers so they can also learn about the different variations of yeast. Thanks!
You’re welcome!
I know I can easily find barley malt syrup at the health food store…is that the same as malt extract?
that’s what I used. worked beautifully
Thanks! I’ll pick some up.
King Arthur Flour also sells malt powder for breads and bagels.
I just made my beautiful loaves…YUM! I followed the directions exactly and they turned out great.
I used molasses also.
I really liked this recipe, and will be making these often. I used instant yeast – in the amount specified. And I used malt powder left over from my husband’s beer-making efforts. If you have a beer-making store handy, look for the stuff there. I ended up dividing the dough in half and kneading half at a time in my KitchenAid mixer. Otherwise, there was too much dough for the mixer to handle.
I made these last week and they are amazing. I happened to have malt extract from my bagel making experiments and I was happy to find another use for it. I’ll be making some more of this when we’re out of the two I made last thursday. DELICIOUS!
This bread came out beautifully and is delicious. For whole wheat bread it rose quite a bit. I used about 3/4 cup less flour than called for, and I did use the malt which I already had.
What does malt extract taste like? How I’ll it make the bread taste different vs something like molasses? For those that used molasses, did you use 1 Tablespoon?
*will, not i’ll
It is sweet, slightly malty (I know, I know). Not as strong a flavor as molasses. You really don’t notice the flavor in the bread, but I think you’d taste molasses. Personally, if I didn’t have malt extract, I wouldn’t replace it with anything. I’d just leave it out.
Phyl, I have diastic and nondiastic malt powder. Can I sub one of these? If so, which one?
Karen, you could use either one. Diastic has active enzymes, so it will make your yeast more active, break down your starches more, and result in a thicker crust. Non-diastic will add more flavor to the bread and chew to the crust (think bagels). If I had the choice, I’d probably use non-diastic. But if I had the time and energy, I’d try both to see the difference!
I didn’t find the molasses lent too strong a flavour, just a little sweet and earthy. I’m looking forward to trying it with the malt extract, though, some time.
I will try the malt extract, but, want to give the molasses ‘a go’ as well…especially when it is more readily available.
I could only find large quantities of malt extract online and didn’t really want an entire quart when all I needed was 1 tablespoon.
I used a tablespoon of light beer. Since malt extract is used in beer making, and beer has malt-like tastes I figured it was worth a shot.
The bread turned out very well. Nice rise, texture, and flavor. I’ve tried many whole wheat breads in the past, and this is by far the best so far. Even for 1/2 white flour and 1/2 whole wheat flour, I’ve never had a rise this high for wheat. I’m sure the honey helped a lot.
I wish I could find a small amount of malt extract to try. I wonder how different it would turn out from using beer.
I also subbed molasses and even messed up the steps a little and the bread still turned out perfectly. This recipe is a keeper!
Be careful with your mixer with this one. I’ve broken the little plastic gear in my KitchenAid twice mixing dough that’s very similar to this. Don’t walk away when it’s mixing. If the dough gets stuck, it’ll break the gear in just a second or two. At least it’s (relatively) cheap to fix.
What model KA mixer do you use, Cathy ? I’m under the impression the KA mixers had an all-metal gear/drive system.
The KA Artisan series is not all metal gears…. the professional series is all metal gears. if you go to their website and compare mixers the chart will come up with a check box next to “all metal gears” or not…
Those who subbed molasses, how much did you put in?
I found this over at The Cook’s Thesaurus:
barley malt syrup = barley syrup = malt syrup = dark malt syrup = malted cereal syrup = extract of malted barley Notes: This tastes a bit like molasses, and it’s not as sweet as sugar or honey. It’s mostly used to make beer, but it’s also used to make breads or other baked goods. Substitutes: molasses (1 cup barley malt syrup = 2/3 cup molasses) OR rice bran syrup (1 cup barley malt syrup = 4/3 rice bran syrup) OR maple syrup
King Arthur Flour sells Barley Malt Syrup for $8.95 for a 16 ounce jar.
The exact amount that the recipe called for 1 tablespoon.
Lisa
I am kinda stumped on this malt extract; I have checked Whole Foods & the health food store, to no avail. I make bread very often but have never encountered a recipe that called for it. Curiosity is getting the better of me!
Whole Foods sells barley malt syrup.,,not the malt extract. I just baked the bread…made rolls instead…just had to try one while warm…a small dab of butter on a warm roll…so good!
I bought 1.5 ounces malt extract…it’s enough to bake a boatload of loaves. I’ll test the molasses another time…in the far future. No need to rush and experiment the difference between extract and molasses…
Perhaps I should try the barley malt syrup (just for kicks, right?)
If you’re looking for a substitute, go for it…
I haven’t cut into the loaf yet, but it looks great. I made half of the dough into rolls, but I made them the same way as the loaf- rolled into a little rectangle and folded in thirds. Before folding I put some shredded mozzarella and a little butter in- they are delicious!
Tuesdays with Dorie 
We subbed molasses for the malt extract, as we couldn’t find any. It worked quite well. The bread smelled amazing!
Awesome, I’m going to try molasses! I love plenty of it in the cupboard (unlike mart extract, if you can believe it :P) Thanks!
The Gourmet Warehouse carries malt powder.
1340 East Hastings Street Vancouver, BC V5L 1S3
(604) 253-3022
Thanks for that! I was out in the Valley when we made the bread, but I’ll stop by there and get some for next time.
I think Galloways carries it, too – I’m pretty sure that’s where I got mine from…
I did the same thing. I’m thinking of adding a tag called “insane ingredient” for use where appropriate when I’m writing a blog. Malt extract would fall in that category, at least for me!
Me, too- I have made lots of bread over 25 years & never needed that ingredient! Not to say I wouldn’t try it- if I could find it reasonably!
Professional bakers use ingredients that are not necessarily available for home use. Malt extract needed to be revised to fit the ‘home baker’. The upside…I learned something new!
I like that category!
The most baked recipe from the book so far. I’ve baked it the same time we made the white loaves and cannot live without it!
A couple of day ago I made 7 breads and frozed them! Perfect for breakfast, toasts, sandwich or on his own….
Loooove it!
Easy- quick- healty .
You can add what you want to it; craberries, nuts, grains… It’s delicious.
I look forward to trying this…
I readily agree! I love making bread and this recipe is really wonderful. I just made it again this time adding some oatmeal and wheat germ. The taste and texture just fabulous!
The Brewer’s Apprentice, located in Freehold, New Jersey, stocks malt extract in liquid and power forms. I spoke with Jill, the owner, and she mentioned that I can buy the liquid form, about 5 oz for $3. Sounds great to me. You can also buy a quart, about 3 pounds for $9. I’ll buy the smaller quantity for now…will try it out first. I’m not a fan of buying items online. I like to see my product before buying. I’m glad I found this store!
You can buy malt extract at The Brewer’s Apprentice in Freehold, NJ:
http://www.brewapp.com/
Carmen
I made this today, and it’s delicious! Perfect plain, buttered, toasted, with or without a drizzle of honey, for sandwiches,…
A couple things to note when you make it. Active dry yeast is not the same thing as instant yeast. If you have instant yeast, you’ll need to use less. I have a yeast converter on my blog (http://gaaarp.wordpress.com/2009/05/18/yeast-equivalents/), but I’ll save you the math and tell you that you’ll use 2 1/4 teaspoons instant yeast in this recipe. Of course, you don’t have to activate instant yeast, but it doesn’t hurt, either.
If you are using a stand mixer, note that you might want to knead the dough on a lower speed. More to the point, if you have a KitchenAid, kneading dough above speed 2 can void the warranty. This is a lot of dough and it’s quite dense, but my KA handled it perfectly on speed 2. It got warm, but not hot.
Despite what the recipe said, I didn’t find this dough at all sticky. I added the full amount of flour from the beginning, and the dough was supple, smooth, and wonderful to work with.
Oh, and I did use malt extract, as I keep it in the fridge for just such occasions. If you can find it, I would recommend trying it. It gives the loaf a wonderful texture and flavor.
Thanks for sharing this informative blog post. I plan to share your website link with my readers so they can also learn about the different variations of yeast. Thanks!
You’re welcome!
I know I can easily find barley malt syrup at the health food store…is that the same as malt extract?
that’s what I used. worked beautifully
Thanks! I’ll pick some up.
King Arthur Flour also sells malt powder for breads and bagels.
I just made my beautiful loaves…YUM! I followed the directions exactly and they turned out great.
I used molasses also.
I really liked this recipe, and will be making these often. I used instant yeast – in the amount specified. And I used malt powder left over from my husband’s beer-making efforts. If you have a beer-making store handy, look for the stuff there. I ended up dividing the dough in half and kneading half at a time in my KitchenAid mixer. Otherwise, there was too much dough for the mixer to handle.
I made these last week and they are amazing. I happened to have malt extract from my bagel making experiments and I was happy to find another use for it. I’ll be making some more of this when we’re out of the two I made last thursday. DELICIOUS!
This bread came out beautifully and is delicious. For whole wheat bread it rose quite a bit. I used about 3/4 cup less flour than called for, and I did use the malt which I already had.
What does malt extract taste like? How I’ll it make the bread taste different vs something like molasses? For those that used molasses, did you use 1 Tablespoon?
*will, not i’ll
It is sweet, slightly malty (I know, I know). Not as strong a flavor as molasses. You really don’t notice the flavor in the bread, but I think you’d taste molasses. Personally, if I didn’t have malt extract, I wouldn’t replace it with anything. I’d just leave it out.
Phyl, I have diastic and nondiastic malt powder. Can I sub one of these? If so, which one?
Karen, you could use either one. Diastic has active enzymes, so it will make your yeast more active, break down your starches more, and result in a thicker crust. Non-diastic will add more flavor to the bread and chew to the crust (think bagels). If I had the choice, I’d probably use non-diastic. But if I had the time and energy, I’d try both to see the difference!
I didn’t find the molasses lent too strong a flavour, just a little sweet and earthy. I’m looking forward to trying it with the malt extract, though, some time.
I will try the malt extract, but, want to give the molasses ‘a go’ as well…especially when it is more readily available.
I could only find large quantities of malt extract online and didn’t really want an entire quart when all I needed was 1 tablespoon.
I used a tablespoon of light beer. Since malt extract is used in beer making, and beer has malt-like tastes I figured it was worth a shot.
The bread turned out very well. Nice rise, texture, and flavor. I’ve tried many whole wheat breads in the past, and this is by far the best so far. Even for 1/2 white flour and 1/2 whole wheat flour, I’ve never had a rise this high for wheat. I’m sure the honey helped a lot.
I wish I could find a small amount of malt extract to try. I wonder how different it would turn out from using beer.
I also subbed molasses and even messed up the steps a little and the bread still turned out perfectly. This recipe is a keeper!
Be careful with your mixer with this one. I’ve broken the little plastic gear in my KitchenAid twice mixing dough that’s very similar to this. Don’t walk away when it’s mixing. If the dough gets stuck, it’ll break the gear in just a second or two. At least it’s (relatively) cheap to fix.
What model KA mixer do you use, Cathy ? I’m under the impression the KA mixers had an all-metal gear/drive system.
The KA Artisan series is not all metal gears…. the professional series is all metal gears. if you go to their website and compare mixers the chart will come up with a check box next to “all metal gears” or not…
Those who subbed molasses, how much did you put in?
I found this over at The Cook’s Thesaurus:
barley malt syrup = barley syrup = malt syrup = dark malt syrup = malted cereal syrup = extract of malted barley Notes: This tastes a bit like molasses, and it’s not as sweet as sugar or honey. It’s mostly used to make beer, but it’s also used to make breads or other baked goods. Substitutes: molasses (1 cup barley malt syrup = 2/3 cup molasses) OR rice bran syrup (1 cup barley malt syrup = 4/3 rice bran syrup) OR maple syrup
King Arthur Flour sells Barley Malt Syrup for $8.95 for a 16 ounce jar.
The exact amount that the recipe called for 1 tablespoon.
Lisa
I am kinda stumped on this malt extract; I have checked Whole Foods & the health food store, to no avail. I make bread very often but have never encountered a recipe that called for it. Curiosity is getting the better of me!
Whole Foods sells barley malt syrup.,,not the malt extract. I just baked the bread…made rolls instead…just had to try one while warm…a small dab of butter on a warm roll…so good!
I bought 1.5 ounces malt extract…it’s enough to bake a boatload of loaves. I’ll test the molasses another time…in the far future. No need to rush and experiment the difference between extract and molasses…
Perhaps I should try the barley malt syrup (just for kicks, right?)
If you’re looking for a substitute, go for it…
I haven’t cut into the loaf yet, but it looks great. I made half of the dough into rolls, but I made them the same way as the loaf- rolled into a little rectangle and folded in thirds. Before folding I put some shredded mozzarella and a little butter in- they are delicious!