Rye malt (do it yourself)

Category: Yeast bread
Rye malt (do it yourself)


unprocessed rye grain 300g
bowl 1
sieve 1

Cooking method

  • Recipe from a German site.
  • Put the rye grains in a sieve, rinse well. Put a sieve with grains in a bowl and pour just enough water so that the grains are covered with water by 1 or 2 cm.
  • Rye malt (do it yourself)
  • Leave on for 12 hours at room temperature without a lid.
  • After 12 hours, rinse the grains with running water.
  • Rye malt (do it yourself)
  • Leave in a sieve. Put the sieve in a bowl. Do not pour water!
  • Leave at room temperature (not in the sun) approximately (depending on grain, temperature and humidity) for 36-48 hours.
  • Rye malt (do it yourself)
  • In this case, every 8-12 hours, rinse the grains under running water !!!
  • As soon as the white sprouts appear, the grain is ready.
  • Rye malt (do it yourself)
  • Rye malt (do it yourself)
  • It is important to control the grain all the time so that no green shoots appear. If they appear, the wort will not work.
  • Sprouted grains with white shoots are evenly distributed on a baking sheet covered with baking paper.
  • Rye malt (do it yourself)
  • We put in the oven for 1 hour at 70 degrees to dry. In order for excess moisture to come out, leave the oven door open. You can place a wooden spoon between the oven and the door.
  • After an hour, we set the temperature to 170 degrees without convection and leave it in the oven for 30 minutes. After 30 minutes, taste one grain, if you feel the taste of rye bread, then you're done. If not, leave in the oven for another 10 minutes.
  • Rye malt (do it yourself)
  • This is what the finished grains look like.
  • Now the grains need to be cooled, and then grind in a coffee grinder, thermomix or flour mill. Who has what.
  • Our rye wort is ready! I poured it into a glass jar with a screw cap. This way it can be stored for several months.
  • You can store it on the shelf next to the flour.
  • Good luck with making rye wort and baking rye bread.

The dish is designed for


Time for preparing:

5-10 minutes at intervals

Cooking program:

oven, coffee grinder


From 300 g of unprocessed rye grain, I got 280 g of rye malt (and all the time I thought it was a must)
It is done much faster than it is read.

MarinaThis grain is called rye malt. The germinated grain is malt.

Malt - soaked and germinated seeds of cereals: most often barley, less often - rye, wheat, corn, triticale. The germination of cereal grains allows the fermentation process to start. To stop further fermentation and remove excess moisture, germinated seeds are dried with hot air.

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Marina, THANKS for the recipe!
Admin, oh, Tanechka, do I need to clean it up now?

You don't need to clean up anything, the recipe has a place to be
I'll just correct the name of the recipe for "malt"
lettohka ttt
Marinochka with the first recipe for you !!!! And thank you for the recipe !!! We don't sell malt, I used dry kvass, but I want to use malt too :-) I'll definitely try to make it!
Marisha, how well and clearly everything is stated!)))
I take everything ... into service. And although we have malt on sale, I also dream of trying it. But my oven is not ice!))) It will not be able to withstand the exact temperature of 70 and 170.
I take the recipe to the bins. I'll think!
Marina, yes you also issued it !!! Super!!! I watched the video yesterday in the topic Taperver, I was stunned - in so much detail
Quote: mamusi
Withstand exact temperature 70
70 degrees on drying
Marina22, Marina, I have Dryer Dryer M8. Declared t 60 *)))) without the possibility of changing it.
I am very pleased with the dryer, but here it will probably not work.
mamusi, I do not even know. Can then increase the time?
Let's wait for more experienced girls, can they tell you?
Or try not 50 g on a very small amount, for example, if it doesn't work out, so that it doesn't hurt.
And then if it already looks like in the video, after the added time, then already in the oven.
wonderful recipe! Thank you!!!!
It seems to me that in Isidri in the 3rd position there is exactly 70 degrees ... correct me if this is not so.
Marina, a wonderful rye malt recipe 🔗 Tupper also watched the video in Temka
Girls, here's my first bread with homemade malt. Here's the recipe.

Rye malt (do it yourself)
Rye malt (do it yourself)
lettohka ttt
Bread is beyond praise !!! So appetizing :-) Marinochka Respect !!!! And for bread, and for a malt recipe! :-)
Marishka! bread just stunned !!!
And my oven is less than 130 * C does not know how ...........
So I will live with the purchased one ...
The recipe is wonderful !!!
Interesting and informative! Thanks for the recipe.
Only, what is its (home malt) advantage over the purchased one?
Has anyone noticed a noticeable difference between store-bought malt and homemade malt?
antilopa, thanks for the tip. I came to home-made malt as a result of the fact that you can't buy young rye in small quantities from us.
I bake Borodino bread with him in a slow cooker according to mamusi's recipe. Recently they gave me quite a bit of malt, which is used in production.
Even my husband noticed the difference. He said that with his malt the bread is more aromatic and "rye", as it were.
Perhaps due to the fact that it is fresh and does not stale. I don’t know the reason.
This is my family's observation. Maybe someone else can compare?
Marinochka, the purchased malt will run out soon, I'll try to make it! A very necessary recipe for bakers!

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