Go to the Recipe: How to Malt Your Own Grains
I'm curious of the nutritional differences between malted grains and standard. Do you guys have the science on that?
I'm thinking the benefits should be similar to sprouted legumes?
Does this work with oats you buy from the store such as steel-cut or rolled oats?
Steel cut oats cannot be malted as they are not whole grain anymore. The same for the rolled oats. To sprout any grain it will need to be in whole form with the hull removed.
The science is pretty deep. The bioavailability of sprouted seeds is increased from its quiescent state. The first few sections on this website may help. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413227/
Looking at your recipe here https://www.chefsteps.com/activities/malted-peanuts
What's the relationship between what's known as malted milk and malted grains? Can you make your own version of malted milk with the grains?
Thanks, Matthew. Even though people refer to them as "whole grain" I think what I would need to buy is "oat groats" I was just hoping to do it with something I already had around the house.
When you say remove the clums, is that before or after dehydrating? What type of equipment do u recommend dehydrating with if I’m going to use my oven, just sheet tray will work alright?
Remove the culms after drying. Using an oven to dry out the grains will work. Make sure to stir them as they dry in the oven.
If you malt barley using this method and then grind it is the resulting flour similar to diastatic malt powder?
Yes, precisely.
