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The malt that I found in the store is barley malt.

I have a bread recipe that calls for rye malt.

I have whole rye grain. What do I have to do to make rye malt? Would it be the same with any malted grain?

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Related to this answer:

I have sprouted and then dried wheat to use as a sweetener in bread. What process should I use to produce diastatic malt at home? What temperatures should be used?

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For a very rough info on malting, see… – rumtscho Feb 24 '12 at 17:51
up vote 2 down vote accepted

I don't see why not, it's the same process

Many commercial brewers make a barley and rye malt for beer (< 10% rye). A good brewers supply shop should have rye malt too

Rye is around ~40% carbohydrate, while barley is ~45% carbohydrate, so rye is not as sweet, but has a more interesting taste (IMHO)

The differences for making malt rye over malt barley, assuming you have hulled rye:

  • Rye absorbs water faster, so steep for less time (~30% less)
  • Do not let it go mushy or it will not germinate
  • Rye is more fragile with no hull and a thin "skin". So must be handled more carefully once steeped. If it is damaged it wont germinate
  • Lower germination rate (due to above), so less conversion, so less sugars and flavour

Otherwise just follow the normal malt barley process, which is well documented

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