The ULTIMATE Fermented Red Rye Malt Recipe!

An easy tutorial on how to make fermented red rye malt at home. Fermented Red Rye Malt is a nutritionally dense ingredient that enhances flavor, aroma, and taste of baked goods, meals, and beverages. Fermented Red Rye Malt are rye berries that have been sprouted, fermented, caramelized, and dried. Should be considered as a nutritionally dense spice and used as such, sparingly. A little will go a long way.
Ground Fermented Red Rye Malt is used in baking, savory food recipes for making probiotic drinks and alcoholic beverages. Can be steeped as a tea or added to one. Can be added to your coffee, fruit, or vegetable smoothies.

How to bake breads with fermented red rye malt:

Sources and some food for thoughts:

#ryemalt #fermentedredryemalt #solod #солод #maltpowder #howto #homemade #baking #cooking #nutrition

00:00 intro
00:18 what is fermented red rye malt
01:37 how to sprout grain, decreasing phytate, and its health benefits
04:50 how to ferment grain, eliminating phytate and antinutrients, increasing phytase, and its health benefits
08:43 caramelizing, drying, and storing. Food source B vitamins, melanoidins, and their health benefits
11:49 where fermented red rye malt can be used

[RyeAvenue]

Hope everyone is doing well ❤
Here are bread recipes with fermented red rye malt:

[batarale]

Will the water we add for fermentation evaporate? Do we add more water if we go for 7 day fermentation? Wouldn’t grains be completely dry after few days on those temperatures? Should malt be spread over thin layer or it can be packed in any kind of pot during process? I have food dehydrator and bread proofing box, what is recommended for fermentation? So many questions… :) Thanks for this video 👍

[petroversum]

Thanks, great explanation! One of your next videos could be about making kvass from fermented rye extract :)

[planetrachel]

Thank you so much for posting your thoroughly explained process. Fascinating and very informative! I have my rye berries soaking as I write (unfortunately in Portugal I can't get the Red variety). I tried to do this last week, but although it resulted in nice, crunchy tasty seeds, I hadn't used enough water in the fermenting stage and so this is really helpful to show the correct way. By the way, are you a biochemist? Your explanation seemed as though you understand all aspects of the process.
I have one small favour to ask, at some time when you are able to, could you show us how to make beetroot Kvass? 😊

[danielmonk]

That was an awesome video, thank you so much I was looking all over how to make that stuff.

[gaijinas]

Thanks for vids - subscribed! Just started my journey in rye bread making.

Questions:
1. Sprouting is taking longer time (still 1/3 in required length after a few days), and a bit of vinegary smell - should I wash it again to get rid of smell or is it bacteria?
2. Didnt use hydrogen peroxide - is that the reason why it hasnt sprouted much
3. Should I always cover with wet towel? I would put paper towel from time to time, but it would absorb the humidity.

[rzhmfvm]

Hi, thank you for the video if I don’t have the special pot for how long do I put in the oven because it’s 175 F how should I do it?

[andresramirez]

Thanks for the video! My instapot has 3 settings under yoghurt, “less”, “normal” and “more”. How would you suggest I follow a 3 day fermentation with this setup?

[_general_error]

Where is all this information coming from? Can you, please, list your sources? Thank you!