I'd like regular ancestral cooking emails!
Malted barley is ‘supposed’ to be for beer-makers, but it’s a wonderful bread-makers’ ingredient too. I got some ‘chocolate’ malt, very dark, very smoky with delicate chocolate flavour.
Here it is in a spelt sourdough. This bread has two ‘porridges’ added to the dough. One is of the barley, which I baked as inspired by @morgancarsandbread. The other is of sorghum.
56% wholegrain spelt, 25% white spelt, 12% barley and 7% sorghum. I’m pretty chuffed with the result considering it’s spelt and there were a lot of add ins.
It tastes great :-)
Video and more chocolate loaf gratuitous photographing in my story today.