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From: tim@unisoft.UUCP (Tim Bessie)
Newsgroups: net.cooks
Subject: Barley malt in bread
Message-ID: <577@unisoft.UUCP>
Date: Fri, 4-Oct-85 10:38:10 EDT
Article-I.D.: unisoft.577
Posted: Fri Oct  4 10:38:10 1985
Date-Received: Mon, 7-Oct-85 04:28:14 EDT
References: <12042@rochester.UUCP>
Reply-To: tim@unisoft.UUCP (Tim Bessie)
Organization: UniSoft Systems, Berkeley
Lines: 24
Summary: 

In article <12042@rochester.UUCP> nemo@rochester.UUCP (Wolfe) writes:
> ...
>So we got some.  But I neglected to
>find out *how much* to use in the recipe!  Anybody have a recipe that 
>uses roasted barley malt?  None of our cookbooks has a one!  I plan on
>trying 1/2 cup per loaf to start out with if no better info is forthcoming.

Ack!  Too much!  You don't need that much SOLID darkening agent for a
dark bread.  You might add 1/2 cup of strong coffee, for instance, but
certainly not 1/2 cup DRY coffee.  Try, oh, 3-4 tablespoons of the malt,
tops.  'Course, I could be wrong, since I've never made any bread using
barley malt, but that seems right.

						- Tim

---

	     "Time is for dragonflies and angels.  The former live
	too little and the latter live too long."
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---> Tim Bessie ----- {ucbvax,dual}!unisoft!tim
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