Natural organic baking malt, rye & barley malt from Austria

Malt is one of the oldest bread baking agents in the world and at the same time a natural product made from grains such as rye, barley, spelt or wheat. Baking malt makes wonderfully fluffy breads and rolls with a beautiful, dark browning and a malty taste typical of bread.

Convince yourself of this and try our organic baked malt from the traditional Leimüller mill. In our farm shop you can buy different types of baked malt, e.g. barley malt flour or rye malt flour. You can also find light or dark or enzyme-active or enzyme-inactive malt flour in our shop in the highest organic quality.

Why does baker's malt go into bread?

Surely, with a little practice, you can bake your bread without baking malt. But if you want your baked goods to taste not only good, but outstanding, the addition of baking malt is essential.

Baking malt is a must-have in the kitchen, as the leavening agent ensures a crispy crust and a moist, fluffy interior. It gives the rolls an aromatic, characteristic bread flavour and a beautiful dark colour. In addition, the addition of baking malt makes the dough rise faster and the yeast in the dough can process the nutrients better.

Organic baking malt from the traditional mill Leimüller

With Leimüller organic barley malt & organic rye malt, you will always enjoy healthy, crispy rolls just like from the organic baker. The natural baking agent is produced and processed with care by the traditional family business in its own mill. Only natural grain from organic cultivation from local farmers is used as the starting product. The addition of other ingredients is deliberately avoided in the bread baking agent. Instead, great importance is attached to gentle processing that preserves the nutrients.

No genetic engineering is used in the production of the organic baked malt. This results in an absolutely natural bread baking agent of the highest organic quality. So you can enjoy the taste of healthy, wholesome breads and rolls unadulterated.

Which baking malt for which bread?

Active barley malt: For all light wheat, barley or spelt breads, rolls, pretzel sticks, salt sticks.

Inactive barley malt: For darker mixed breads that consist mainly of wholegrain flour or rye flour

Inactive rye malt: For dark rye breads, hearty wholemeal breads or rye-heavy mixed breads.

A mixture of active and inactive baking malt is also possible and can usually produce very nice results. It depends on the desired effect and the type of flour.

Do you only have active baker's malt but want to make a pastry from wholemeal or rye flour? That is also possible. The effect of the baker's malt can be slowed down with a sourdough base, because the acid of the sourdough inhibits the activity of the enzymes in the dough. However, if you do not have a sourdough base in your wholemeal or rye dough, you should do without active baker's malt. Otherwise, the ready-baked rolls will probably not live up to your expectations - unless you like to eat soggy bread.

Difference between active and inactive baking malt

Enzyme-inactive baking malt (also aromatic malt or roasted malt) is only responsible for the colour and taste of the bread. This leavening agent is suitable for bread made from dark flours, e.g. rye flour, wholegrain flour. Dark flour naturally has a high amount of cereal enzymes, which make the dough rise nicely and ensure a crispy, fluffy bread result.

Enzyme-active baking malt improves not only the colour and taste, but also the crust (nice and crispy) and the crumb (soft and fluffy). Active baking malt is used for bread recipes made from light flours, e.g. spelt, wheat, einkorn, emmer, kamut. Light flours have fewer enzymes of their own that can leaven the dough and need "active" help.

How do you dose baker's malt?

The correct dosage is extremely important when baking with malt flour. It is therefore better to follow the recipe.

As a rule of thumb: 1-3% of the flour quantity, i.e. approx. 10 - 30 g per kilogram of flour. The more bread improver, the darker the bread will be in the end. But be careful, if the baking agent is dosed too high, it will damage the bread.

The best flour for baking with baked malt:

Whether you are looking for normal wheat flour in smooth, non-slip, universal, wholemeal or rye flour or certified organic flour, discover here a selection of our different types of flour for the finest baked goods:

Your advantages at Agrarzone

Free returns: This applies to all parcel deliveries returned within 30 days. You can also return forwarding goods within 30 days. However, the customer is responsible for the costs of returning the goods with a forwarding agent.

No risk thanks to 30-day money-back guarantee: If your purchased, originally packaged baking malt is not ideal for your use after all, you can return it to us within 30 days of delivery without giving any reason. We will then refund you the full purchase price.

Service & advice: Our professionally trained customer service team will be happy to help you with any questions you may have. Please do not hesitate to contact us. We look forward to hearing from you.