Could You Make Bread with Half Wheat Flour and Half Malted Barley Flour?

Taste and texture are key when experimenting with different types of flours in bread-making. It is certainly possible to create a slightly sweet, buffy, malty bread using a combination of wheat flour and malted barley flour. Such experimentation is a wonderful way to explore traditional and diverse grain-based baking techniques.

Understanding the Role of Malted Barley Flour

The question of using a significant portion of malted barley flour is a valid one. While it is true that a vast amount of malted barley flour can result in a gooey, unappetizing dough, it is neither necessary nor desirable for most recipes. Diastatic malt powder, which only needs to be used in small amounts and is typically up to 1% of the total flour by weight, can add a subtle sweetness without overwhelming the bread. For a slightly sweet malty flavor, consider starting with a smaller amount, such as 5%, and adjusting based on your liking.

Using Soakers for Flours and Grains

Adding non-gluten flours, or even unground grains, is an effective technique to enhance the flavor and texture of your bread. A soaker is a common method where grains are mixed with an equal weight of water, covered, and let sit overnight before being incorporated into the dough. It is crucial to use room temperature water if your flours are at room temperature. For ingredients like buckwheat groats or oatmeal, using boiling water in the soaker can help in achieving the desired texture.

Experimenting with Flour Ratios and Additional Ingredients

While making bread with a blend of wheat flour and malted barley flour, you may need to experiment to achieve the desired taste and texture. Adjust your flour ratios, leavening, proofing time, and oven settings accordingly. Any combination of flours and grains can be used to create unique bread recipes, as they offer a variety of flavors and textures. What's key is to balance the wheat flour, which provides structure and gluten, with the barley flour, which adds body and color.

Using High Gluten Flour for Support

If you are using a smaller portion of wheat flour—say, 1/4 of the recipe—you may need to add a bit of high-gluten flour to maintain the structure of the bread. This is especially relevant when trying to achieve a rise with 1/2 wheat flour, which could lead to a flat bread. Adding high-gluten flour can help support the dough and ensure a suitable texture.

Combining Wheat and Barley Flours in Multigrain Recipes

Many multigrain bread recipes already incorporate wheat flour and barley flour, or other grains, often achieving good results. When using around 40% malted barley flour in a wheat flour mixture, you can create a rich, flavorful bread with a slightly dense texture due to the lower gluten content. To counter this denser texture, you can add vital wheat gluten to boost the gluten and create a stronger dough. Alternatively, you can simply enjoy the slightly denser quality of the loaf.

Enhancing Flavor with A Preferment

To enhance the flavor and rise of multigrain breads, especially when using non-wheat or whole grain flours, consider making a preferment at least a couple of hours before mixing the dough. A preferment allows the flavors to develop and results in a better rise. This technique is particularly useful when incorporating barley flour or other whole grains into your bread recipe.

By experimenting with different ratios of wheat and malted barley flour, using soakers for grains, and incorporating a preferment, you can create a delicious and unique malty-flavored bread that satisfies both your taste buds and adventurous spirit.