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Jul 27, 2006 12:05 AM

Using malt in Challah

I was told that if I add malt to my Challah recipe I would be happy
with the results.
Has anyone ever used malt when making challah and if so how much
malt do you use with 6 to 8 cups of flour?
Thanks, Chaz

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  1. I do not know about challah, but diastatic malt powder is often added to regular, french bagette doughs. It does not change the flavor, but reduces the amount of time required for the yeast to proof and proceed to the next step. In a bakery time is money, so malt is often used. At home, I am less sure it has any value, but it couldn't hurt.

    1. Actually, I was hoping it would add texture and moisture to my challah-which I just started making.

      1. I make challah fairly regularly and don't use malt. I make sure to use whole milk (vs. the skim or 1% that I usually have in the house), and that has made a big difference in the moisture of my bread.

        This isn't spec. for challah, but Baking911 suggests 1/2-1 tsp per 3 cups of flour.

        1. I've never used malt. I use honey instead of sugar. It makes for a moist challah that can last for a couple of days (but usually doesn't).
          My recipe originally called for milk and butter, but I changed it to water and oil. I think it makes for an exceptional loaf and for those who keep kosher, there's no problem having the challah at a meat meal.

          1. I use malted barley syrup in my challah. In the old days, I used to use a bit of sugar, but I switched to malted barley syrup because I prefer the depth of flavor it adds. It isn't sweet like honey, but it is delicious in bread. And, I have read that it is more benefical for the yeast. I think it has something to do with enzymes it contains.

            Good luck! I hope you get a lot of enjoyment out of making your own.

            1 Reply
            1. re: La Dolce Vita

              You're right, it isn't AS sweet as honey, but it is is also the sweetner that is SUPPOSED to be used in real... authentic bagels.
              It is probably what they meant to use rather than just plain MALT which is a powder in the challah certainly would add to the moistness I would assume.