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?