25+ Irresistible Diastatic Malt Powder Bread Recipes to Transform Your Baking

If you’re a bread enthusiast looking to elevate your baking game, diastatic malt powder is an ingredient you won’t want to overlook.

This magical powder, derived from sprouted and dried grains, acts as a natural enzyme that enhances fermentation, improves dough rise, and adds a subtle sweetness to your baked goods.

Whether you’re a novice baker or a seasoned pro, incorporating diastatic malt powder into your recipes can lead to superior flavor, texture, and overall quality.

In this article, we’ve curated a collection of 25+ diastatic malt powder bread recipes that showcase the versatility and benefits of this remarkable ingredient.

From traditional sourdough loaves to delightful quick breads, these recipes will inspire you to explore new techniques and flavors in your baking.

Let’s dive into the world of diastatic malt powder and discover how it can transform your homemade bread.

25+ Irresistible Diastatic Malt Powder Bread Recipes to Transform Your Baking

Incorporating diastatic malt powder into your bread recipes opens up a world of possibilities. Not only does it enhance the flavor and texture of your bread, but it also encourages better fermentation and rise, resulting in beautifully baked goods that are sure to impress.

With over 25 recipes to explore, you can experiment with different styles and flavors, creating artisanal loaves and delectable quick breads that will satisfy any palate.

Whether you’re baking for a special occasion or simply enjoying the process of making bread at home, these diastatic malt powder recipes are sure to inspire your culinary creativity.

So, roll up your sleeves, gather your ingredients, and get ready to bake your way to bread-making success with these delightful recipes!

Whole Wheat Malted Bread

This whole wheat bread recipe has a nutty, earthy flavor and a tender crumb, thanks to diastatic malt powder. The malt powder adds extra fermentable sugars, feeding the yeast and helping your bread achieve a higher rise with a deeper crust color. It’s ideal for sandwiches or as a side to a hearty soup.

Ingredients:

• 3 ½ cups whole wheat flour
• 1 ½ cups bread flour
• 1 ½ cups warm water
• 2 tsp diastatic malt powder
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, honey, and yeast. Let sit for 5–10 minutes until foamy.
2. Mix the Dough: In a large mixing bowl, combine whole wheat flour, bread flour, diastatic malt powder, and salt. Pour in the yeast mixture and olive oil, stirring until combined.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1–2 hours, until doubled in size.
5. Shape the Loaf: Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
6. Second Rise: Cover and let rise for another 30–45 minutes, or until the dough fills the pan.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes until the top is golden brown, and the bread sounds hollow when tapped.

This Whole Wheat Malted Bread is full of whole-grain goodness, with a slightly sweet, malty finish from the diastatic malt powder. Enjoy it toasted with butter or use it for a nutritious sandwich base. The malt powder brings a chewy texture and lasting freshness that make this bread an easy staple in any household.

Malted Rye Sourdough

This recipe combines the tangy depth of sourdough with the subtle sweetness of rye, brought to life by diastatic malt powder. The malt powder helps balance the sharp sourness and enhances the overall structure of the loaf, resulting in a soft yet structured crumb and a stunning crust.

Ingredients:

• 2 cups rye flour
• 1 ½ cups bread flour
• 1 cup sourdough starter (active and bubbly)
• 1 ¼ cups water
• 1 ½ tsp diastatic malt powder
• 1 tsp salt
• 1 tbsp honey (optional, for added sweetness)

Instructions:

1. Mix the Dough: In a large bowl, combine rye flour, bread flour, diastatic malt powder, and salt.
2. Add Starter and Water: Add the sourdough starter and water, stirring until the dough is just combined. If desired, add honey to soften the sourness.
3. Autolyse: Cover the dough and let it rest for 30 minutes.
4. Stretch and Fold: Every 30 minutes, gently stretch and fold the dough, repeating 3–4 times over 2 hours.
5. First Rise: Cover the dough and allow it to rise in a warm place for 4–6 hours, until it doubles in size.
6. Shape the Loaf: Shape the dough into a round loaf and place it in a floured proofing basket.
7. Second Rise: Cover and let rise for another 1–2 hours.
8. Bake: Preheat the oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the loaf to the Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for an additional 15–20 minutes until the crust is deep brown.

The Malted Rye Sourdough is a showstopper with its earthy flavors, a hint of sweetness, and a complex sourdough tang. Diastatic malt powder helps produce a thick, crispy crust and a soft, flavorful crumb. Perfect with savory toppings or enjoyed simply on its own, this bread is a delight for any sourdough enthusiast.

Malted Milk Bread Rolls

These soft, fluffy milk bread rolls are made extra tender with the addition of diastatic malt powder. The malt powder amplifies the flavor and texture, creating soft, pillowy rolls that stay fresh longer than traditional bread rolls. Great for dinner, these rolls are ideal for sandwiches or paired with soup.

Ingredients:

• 3 cups bread flour
• 1 cup milk (warm)
• 1 egg
• ¼ cup sugar
• 1 tbsp diastatic malt powder
• 1 ½ tsp salt
• 2 tbsp butter (softened)
• 1 packet (2 ¼ tsp) active dry yeast

Instructions:

1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine bread flour, diastatic malt powder, and salt. Add the yeast mixture, egg, and softened butter.
3. Knead the Dough: Knead for about 10 minutes until smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1–1.5 hours until doubled.
5. Shape the Rolls: Divide the dough into 12 equal portions, roll them into balls, and place on a greased baking sheet or in a 9×13-inch baking pan.
6. Second Rise: Cover and let rise for another 30–45 minutes, until puffy.
7. Bake: Preheat the oven to 350°F (175°C). Bake for 18–20 minutes until the tops are golden brown. Brush with melted butter, if desired.

These Malted Milk Bread Rolls are deliciously soft with a slightly sweet, buttery flavor. The diastatic malt powder enriches the texture, giving the rolls a perfect balance between soft and chewy. Serve them warm with butter, and watch them disappear quickly! They make a versatile addition to any meal and are easy to make a weekly favorite.

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Each of these recipes highlights how diastatic malt powder can elevate homemade bread, enhancing both flavor and texture. Whether you’re looking for a classic loaf, a tangy rye sourdough, or soft dinner rolls, these recipes offer something special to try. Enjoy the transformation in your baking!

Rosemary Olive Malted Bread

This rustic bread combines the savory flavors of fresh rosemary and kalamata olives with the subtle sweetness of diastatic malt powder. The malt powder enhances the dough’s structure and helps it rise beautifully, creating a crusty artisan-style loaf that’s soft and airy on the inside. Perfect for dipping in olive oil or pairing with your favorite cheeses.

Ingredients:

• 3 cups bread flour
• 1 ½ cups warm water
• 1 ½ tsp salt
• 1 ½ tsp diastatic malt powder
• 1 tbsp honey
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup pitted kalamata olives, chopped
• 2 tbsp fresh rosemary, chopped

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, honey, and yeast. Let it sit for 5–10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine bread flour, salt, and diastatic malt powder. Pour in the yeast mixture and stir until combined. Add the olives and rosemary, mixing until evenly distributed.
3. Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1–2 hours until doubled in size.
5. Shape the Loaf: Punch down the dough and shape it into a round loaf. Place on a parchment-lined baking sheet.
6. Second Rise: Cover with a damp cloth and let rise for another 45 minutes until puffy.
7. Bake: Preheat the oven to 400°F (200°C). Bake for 30–35 minutes until the top is golden brown, and the bread sounds hollow when tapped.

The Rosemary Olive Malted Bread is a savory, aromatic loaf that’s delightful on its own or with your favorite accompaniments. The diastatic malt powder gives the crust a beautiful color and enhances the soft crumb inside. It’s an excellent choice for Mediterranean-inspired meals or as a flavorful sandwich base.

Sweet Potato Malt Bread

This Sweet Potato Malt Bread combines the natural sweetness of mashed sweet potato with the malty richness of diastatic malt powder, creating a moist and tender loaf with a hint of earthy flavor. It’s a versatile bread, ideal for breakfast toast or as an accompaniment to fall soups.

Ingredients:

• 3 cups bread flour
• 1 cup mashed sweet potato (cooked and cooled)
• 1 cup warm water
• 2 tbsp diastatic malt powder
• 1 tsp salt
• 2 tbsp honey
• 1 packet (2 ¼ tsp) active dry yeast

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, honey, and yeast. Let it sit for 5–10 minutes until bubbly.
2. Prepare the Dough: In a large mixing bowl, combine bread flour, salt, and diastatic malt powder. Add the mashed sweet potato and yeast mixture, stirring until the dough comes together.
3. Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise in a warm area for 1–1.5 hours until doubled.
5. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
6. Second Rise: Cover with a towel and let it rise for 30–45 minutes until the dough reaches the top of the pan.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes until golden brown. Cool completely before slicing.

The Sweet Potato Malt Bread is moist and flavorful, with a soft crumb and a beautiful orange hue. The diastatic malt powder enhances the texture and helps the loaf stay fresh longer. Serve it warm with a pat of butter, and it’s sure to become a cozy fall favorite in your home.

Malted Cinnamon Raisin Bread

This Malted Cinnamon Raisin Bread is lightly sweetened and packed with raisins, making it perfect for breakfast or an afternoon snack. The diastatic malt powder works with the cinnamon to create a soft, tender loaf with an irresistible aroma and a lovely golden crust.

Ingredients:

• 3 cups bread flour
• 1 cup warm milk
• 1 ½ tsp salt
• 1 tbsp diastatic malt powder
• ¼ cup sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup raisins
• 2 tsp cinnamon
• 2 tbsp butter (softened)

Instructions:

1. Activate the Yeast: In a bowl, combine warm milk and sugar. Add the yeast and let it sit for 5–10 minutes until bubbly.
2. Mix the Dough: In a large mixing bowl, combine bread flour, salt, cinnamon, and diastatic malt powder. Add the yeast mixture and softened butter, mixing until a dough forms. Add the raisins, kneading gently to incorporate them.
3. Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1–1.5 hours until doubled.
5. Shape the Loaf: Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
6. Second Rise: Cover with a towel and let it rise for 30–45 minutes until it reaches the top of the pan.
7. Bake: Preheat the oven to 350°F (175°C). Bake for 30–35 minutes until golden brown. Cool on a wire rack before slicing.

The Malted Cinnamon Raisin Bread is soft, flavorful, and perfect for toasting. The diastatic malt powder gives it a tender crumb, while the cinnamon and raisins add warmth and natural sweetness. Enjoy it on its own or spread with butter or cream cheese for a comforting treat anytime.

Malted Honey Oat Bread

This Malted Honey Oat Bread combines the nutty flavor of oats with the sweetness of honey, producing a soft, slightly sweet loaf. The diastatic malt powder aids the rise and creates a tender crumb, making this bread perfect for toast or sandwiches.

Ingredients:

• 2 cups bread flour
• 1 cup whole wheat flour
• ½ cup rolled oats, plus extra for topping
• 1 ½ cups warm water
• 2 tbsp honey
• 1 tbsp diastatic malt powder
• 1 ½ tsp salt
• 2 tbsp olive oil
• 1 packet (2 ¼ tsp) active dry yeast

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, honey, and yeast. Let it sit for 5–10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine bread flour, whole wheat flour, oats, salt, and diastatic malt powder. Pour in the yeast mixture and olive oil, mixing until combined.
3. Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm area for 1–1.5 hours, until doubled.
5. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan, and sprinkle with additional oats if desired.
6. Second Rise: Cover and let it rise for 30–45 minutes until the dough reaches the top of the pan.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes until golden brown and hollow-sounding when tapped. Cool before slicing.

Malted Honey Oat Bread is hearty and flavorful, with a chewy texture and a slightly sweet, nutty taste. The diastatic malt powder enriches the dough, helping create a tender, airy crumb. Perfect as toast with a bit of butter or jam, this loaf is both nourishing and versatile.

Malted Garlic Herb Focaccia

This garlic herb focaccia uses diastatic malt powder for a fluffy, airy texture with a golden-brown crust. The malt powder enhances the rise, while garlic and fresh herbs add layers of flavor. It’s a great choice for dipping, sandwiches, or serving alongside soups and salads.

Ingredients:

• 3 cups bread flour
• 1 ¼ cups warm water
• 1 tbsp diastatic malt powder
• 1 tsp salt
• 2 tbsp olive oil (plus more for drizzling)
• 1 packet (2 ¼ tsp) active dry yeast
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Sea salt for topping

Instructions:

1. Activate the Yeast: In a bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
2. Mix the Dough: In a large mixing bowl, combine bread flour, salt, and diastatic malt powder. Add the yeast mixture and 2 tablespoons of olive oil, mixing until a dough forms.
3. Knead and First Rise: Knead the dough for about 5 minutes, then place it in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
4. Shape and Season: Punch down the dough and transfer it to a greased 9×13-inch baking pan. Spread the dough to fit the pan, then press with your fingers to create dimples. Sprinkle minced garlic, rosemary, and thyme evenly over the top. Drizzle with olive oil and sprinkle with sea salt.
5. Second Rise: Cover and let the dough rise for another 30 minutes until puffy.
6. Bake: Preheat the oven to 400°F (200°C). Bake for 20–25 minutes until golden brown.

This Malted Garlic Herb Focaccia has a wonderfully airy texture and a crispy crust, thanks to the diastatic malt powder. Each bite bursts with garlic and herb flavors, making it an ideal side for any meal. Serve warm with olive oil or balsamic vinegar for an Italian-inspired treat.

Malted Brioche Buns

Soft and buttery, these Malted Brioche Buns are ideal for burgers, sandwiches, or as a luxurious bread roll. The diastatic malt powder helps achieve a light, fluffy texture, while butter and eggs add richness, making these buns incredibly tender.

Ingredients:

• 3 cups bread flour
• ¼ cup warm milk
• 2 tbsp sugar
• 1 tbsp diastatic malt powder
• 1 ½ tsp salt
• 2 large eggs, plus 1 egg for egg wash
• ½ cup butter, softened
• 1 packet (2 ¼ tsp) active dry yeast

Instructions:

1. Activate the Yeast: In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Prepare the Dough: In a large mixing bowl, combine bread flour, salt, and diastatic malt powder. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms.
3. Knead the Dough: Knead the dough for about 10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours, until doubled in size.
5. Shape the Buns: Punch down the dough and divide it into 8 portions. Shape each into a ball and place on a baking sheet lined with parchment paper.
6. Second Rise: Cover with a towel and let the buns rise for 30–45 minutes until puffy.
7. Egg Wash and Bake: Preheat the oven to 350°F (175°C). Brush each bun with an egg wash (1 egg beaten with a splash of water) for a shiny finish. Bake for 15–20 minutes until golden brown.

These Malted Brioche Buns are fluffy, buttery, and slightly sweet, with a soft crumb and beautiful golden crust. Diastatic malt powder enhances their rise and keeps them fresh longer. Enjoy these versatile buns as part of a decadent burger or sandwich, or simply with a pat of butter.

Malted Sourdough Country Loaf

This Malted Sourdough Country Loaf combines the tang of sourdough with the mild sweetness of diastatic malt powder. The result is a beautifully rustic, chewy loaf with a deep flavor and slightly caramelized crust, perfect for dipping in soups or serving with a cheese board.

Ingredients:

• 3 cups bread flour
• 1 ¼ cups water, room temperature
• 1 ½ tsp salt
• 1 tbsp diastatic malt powder
• ½ cup active sourdough starter
• Cornmeal for dusting

Instructions:

1. Make the Dough: In a large mixing bowl, combine bread flour, salt, and diastatic malt powder. Add the sourdough starter and water, mixing until a rough dough forms. Let it rest for 30 minutes (autolyse).
2. Knead and Shape: After resting, knead the dough for 5–8 minutes until smooth and elastic.
3. First Rise: Cover the bowl with a damp cloth and let the dough rise at room temperature for 4–6 hours, or until it doubles in size.
4. Shape the Loaf: Turn the dough onto a lightly floured surface and shape it into a round loaf. Place it in a floured proofing basket (or bowl lined with a floured towel), seam side up.
5. Second Rise: Cover and refrigerate for 8–12 hours (overnight).
6. Preheat and Bake: Preheat the oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the loaf to the Dutch oven, dusting with cornmeal if desired. Score the top and bake, covered, for 20 minutes, then uncover and bake for an additional 15–20 minutes until golden brown.

The Malted Sourdough Country Loaf has a rich, deep flavor with a perfect balance of tangy and sweet. The diastatic malt powder enhances the crumb, making it chewy and airy with a caramelized crust. Enjoy this artisanal bread with hearty stews, or simply with butter to savor its full flavor.

Malted Cinnamon Swirl Bread

This Malted Cinnamon Swirl Bread is a delightful treat, perfect for breakfast or as a snack. The diastatic malt powder helps create a soft, fluffy texture, while the cinnamon-sugar swirl adds a hint of warmth and sweetness, making it ideal for toasting.

Ingredients:

• 3 cups bread flour
• 1 cup warm milk
• 2 tbsp sugar
• 1 tbsp diastatic malt powder
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 2 tbsp butter, softened
• ¼ cup sugar (for filling)
• 1 tbsp cinnamon (for filling)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Make the Dough: In a large mixing bowl, combine bread flour, salt, and diastatic malt powder. Add the yeast mixture and softened butter, mixing until a dough forms.
3. Knead and Rise: Knead the dough for 8–10 minutes, then place it in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
4. Prepare the Filling: In a small bowl, mix the cinnamon and sugar for the filling.
5. Shape and Fill: Roll out the dough into a rectangle, about ½-inch thick. Sprinkle the cinnamon-sugar mixture evenly over the dough, then roll it up tightly from the short end. Place in a greased 9×5-inch loaf pan, seam side down.
6. Second Rise: Cover and let rise for another 30–45 minutes until it reaches the top of the pan.
7. Bake: Preheat the oven to 350°F (175°C). Bake for 30–35 minutes until golden brown. Let cool before slicing.

Malted Cinnamon Swirl Bread is soft and flavorful with a delightful cinnamon aroma. The diastatic malt powder contributes to its tender crumb and beautiful golden crust, while the cinnamon swirl adds a sweet touch. Toast a slice for a cozy morning treat with butter or cream cheese.

Malted Whole Wheat Sandwich Bread

This wholesome Malted Whole Wheat Sandwich Bread is soft and slightly nutty, with diastatic malt powder adding a subtle sweetness and encouraging a light, fluffy crumb. It’s perfect for sandwiches, toast, or any meal where you want a soft, hearty bread option.

Ingredients:

• 2 cups whole wheat flour
• 1 cup bread flour
• 1 ¼ cups warm water
• 1 ½ tsp salt
• 1 tbsp diastatic malt powder
• 2 tbsp honey
• 2 tbsp olive oil
• 1 packet (2 ¼ tsp) active dry yeast

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, honey, and yeast. Let it sit for 5–10 minutes until foamy.
2. Combine Ingredients: In a large mixing bowl, combine whole wheat flour, bread flour, salt, and diastatic malt powder. Add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead the Dough: Knead the dough for about 10 minutes until it is smooth and elastic.
4. First Rise: Place the dough in an oiled bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
5. Shape the Loaf: Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
6. Second Rise: Cover and let rise for 30–45 minutes until the dough reaches the top of the pan.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes until the top is golden brown. Let the loaf cool completely before slicing.

This Malted Whole Wheat Sandwich Bread is soft yet hearty, with a mild sweetness and a fluffy texture that makes it versatile for any type of sandwich. The diastatic malt powder boosts the dough’s rise and keeps it soft and fresh. Enjoy it with everything from avocado to peanut butter for a nourishing, homemade option.

Malted Rye Bread

This Malted Rye Bread combines the earthy flavors of rye flour with the sweetness of diastatic malt powder, resulting in a dense yet moist loaf with a hearty crust. The addition of caraway seeds enhances the traditional taste, making this bread perfect for sandwiches or served with butter.

Ingredients:

• 2 cups rye flour
• 1 cup bread flour
• 1 ¼ cups warm water
• 2 tbsp diastatic malt powder
• 1 ½ tsp salt
• 2 tbsp caraway seeds (optional)
• 1 packet (2 ¼ tsp) active dry yeast

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, yeast, and 1 tablespoon of the diastatic malt powder. Let it sit for 5–10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine rye flour, bread flour, salt, caraway seeds, and the remaining tablespoon of diastatic malt powder. Add the yeast mixture and stir until combined.
3. Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Rye dough can be sticky, so use additional flour as needed.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm area for 1–1.5 hours, or until doubled.
5. Shape the Loaf: Punch down the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan.
6. Second Rise: Cover and let rise for 30–45 minutes until puffy.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until the crust is dark brown and the loaf sounds hollow when tapped. Cool on a wire rack before slicing.

Malted Rye Bread is a flavorful, hearty option that pairs well with rich toppings like smoked salmon or creamy cheese. The diastatic malt powder not only enhances the bread’s rise but also contributes to its moist texture and complex flavor. Enjoy it fresh or toasted, and experience the wonderful balance of rye and malt.

Malted Cheddar and Chive Biscuits

These Malted Cheddar and Chive Biscuits are tender, flaky, and packed with cheesy goodness. The diastatic malt powder helps to create a light texture while the cheddar and chives add savory flavor, making them perfect as a side dish or for breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp diastatic malt powder
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold butter, cubed
• 1 cup shredded sharp cheddar cheese
• ¼ cup fresh chives, chopped
• ¾ cup milk

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, diastatic malt powder, baking powder, and salt.
3. Cut in Butter: Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
4. Add Cheese and Chives: Stir in the shredded cheddar cheese and chopped chives.
5. Combine with Milk: Add milk gradually until a soft dough forms. Do not overmix.
6. Shape the Biscuits: Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or glass and place them on the prepared baking sheet.
7. Bake: Bake for 12–15 minutes until golden brown. Let cool slightly before serving.

Malted Cheddar and Chive Biscuits are a delightful twist on traditional biscuits, with a buttery flavor and a cheesy finish. The diastatic malt powder ensures they remain light and fluffy, making them a perfect accompaniment to soups or a breakfast option with eggs. Serve them warm for the best taste!

Malted Banana Nut Bread

This Malted Banana Nut Bread is a deliciously moist quick bread that highlights the natural sweetness of ripe bananas. The addition of diastatic malt powder not only enhances the bread’s texture but also brings out a slight nuttiness that complements the walnuts beautifully.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp diastatic malt powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• ½ cup walnuts, chopped

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, diastatic malt powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.
4. Combine Wet Ingredients: Mix in the mashed bananas and vanilla extract until combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Fold in the chopped walnuts.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Malted Banana Nut Bread is an indulgent and satisfying treat, perfect for breakfast or a snack. The diastatic malt powder helps create a tender crumb while enhancing the natural flavors of the bananas and walnuts. Enjoy it fresh, or toast slices for a delightful afternoon snack with butter or cream cheese.

Note: More recipes are coming soon!