Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Fermented malt rye


bor
 Share

Recommended Posts

Many East European rye breads are baked with fermented malt rye. It's malt rye that has been fermented and slowly dried at low temperatures, sold as flour or berries.

 

I haven't been able to find a US-based supplier; the only two ways of procuring it here seem to be importing from the EU (slow, expensive) or making at home from unfermented malt rye (very tedious). I'm about to start experimenting with the DIY version, but before I do - wanted to ask if anyone here by any chance came across a US maker/supplier of the stuff? (that for some reason or other does not have web presence, otherwise I guess I would have found it...)

 

Thank you!

 

P.S. In various English-speaking forums, crystal malt or chocolate malt are suggested as substitutes - they are not

Edited by bor (log)
Link to comment
Share on other sites

Malting and fermenting your own will take around 10 days or so I suspect from my previous malting experiments. Have you checked the brew stores?

 

 

Link to comment
Share on other sites

29 minutes ago, Kerry Beal said:

Malting and fermenting your own will take around 10 days or so I suspect from my previous malting experiments. Have you checked the brew stores?

 

 

Yep, I get other supplies from the brew stores -  white malts, malt extracts, but not this one.

 

Etsy is the most affordable source indeed, but still - the cheapest is $12/pound, if I take 5... about 10 times the price across the pond.

Link to comment
Share on other sites

  • 2 weeks later...

First attempt at DIY fermented malt rye. 5 days of fermentation and slow drying at temperatures increasing from 140f to 190f, during which time the Maillard reaction transforms the grains from malt to something that looks charred, but smells caramel. Milled and scalded, it tastes like sour rye bread. Off to baking now!

IMG_3114 2.jpeg

IMG_3137 2.jpeg

IMG_3138 3.jpeg

Edited by bor (log)
  • Like 6
  • Thanks 1
Link to comment
Share on other sites

Some process documentation, from the second batch - the transformation is quite fascinating. The temperatures range from 140F in the fermentation stage to 170F in drying.

 

Raw malt rye
1822064948_Rawmalt.thumb.jpg.d69034c1e499ae9755a9bf47cfeed659.jpg

 

Beginning of fermentation

664256519_Soakedmalt.thumb.jpg.c73fe116cab3080d97802fe2e50348c7.jpg

 

7 hours all liquid soaked up

991034095_7hours.thumb.jpg.4f4c291b494819d25b8e66f89d5d57a1.jpg

 

19 hours, already beginning to brown

581865698_19hours.thumb.jpg.1212d7c4dcc81abc25a385881262b960.jpg

 

52 hours, getting darker

104236948_52hours.thumb.jpg.bad8038a07e27f1f732239e128bed83d.jpg

 

72 hours, almost black

2019496186_72hourscloseup.thumb.jpg.fea4abb84f64e0d5b126208ac016e981.jpg

 

 

94 hours. Charcoal black

100950891_94hours.thumb.jpg.baeab9a2827d6395df0caba9865cfcb7.jpg

 

125+ hours: ready!

1400614790_Readygrains.thumb.jpg.6316fbfecc3a21e13d1ce4172be6146a.jpg

 

Edited by bor (log)
  • Like 5
  • Thanks 1
Link to comment
Share on other sites

 Share

×
×
  • Create New...