Malt represents the dried and processed grains. As the main raw materials for its preparation serves the rye. On a malt basis do bread which after pastries develops original color and a taste.
It is required to you
- 1 kilogram of a rye;
Instruction
1. Begin preparation of malt with grain preparation. To select raw materials with high percent of viability, place it in water. Those grains which will emerge – are no good. Remove them, and also purify raw materials from impurity.
2. Take a big pan and fill in it 1 kilogram of a rye. Fill in grains with three liters of water. Miss the used water via the filter and cool up to 10 degrees Celsius. Every 6 hours water it is necessary to change and remove the emerged grains from a surface. Process of soaking will be considered as complete when grain can be bent or pierced easily a needle. Usually on it not less day leaves.
3. Pour grains into a deep baking tray. To remove surplus of moisture, wrap up it in cotton fabric. From this point the prorashchivaniye stage will begin. Twice a day mix grains and slightly open the edge of fabric that air could come to a baking tray freely. And for the night sprinkle grains fresh water. You watch that temperature indoors didn't exceed 15 degrees Celsius. As soon as the size of sprouts is equal to grain length, the prorashchivaniye will be finished.
4. Inwrap a baking tray with grains in a plastic bag and put on the battery. Make an opening in a package, it will allow you to control humidity level. From time to time grains need to be mixed that they didn't dry up. Process of languor and fermentation takes three days then get a baking tray from a package and divide hands all formed lumps.
5. You pass to a drying stage. For this purpose put grains on a baking tray and dry in the oven heated to 70 degrees Celsius within ten hours. Everyone half an hour raw materials it is necessary to mix and divide bound together grains. After drying remove a baking tray in the fridge for day.
6. Before passing to grind process, separate all sprouts from grains. And then crush them to a condition of flour by means of the coffee grinder. You store the made malt in open ware.