Malted Barley & Bran Digestives
These lovely little treats were inspired by all the leftover bran from milling for white flour. The farmers can only use so much for animal feed and compost, so they basically give it away. We love the toasty richness of bran and combined with malted barley, it makes an addictive little biscuit. Many thanks to English Pastry Chef Henrietta Inman for her love of digestives and getting me started on adding the malted barley to these.
Ingredients
Dry
1.1K RED FIFE
450gm MALTED BARLEY FLOUR*
350 gm BRAN
100 gm ryeflour
40gm salt
2 ½ TSP BAKING SODA
2 ½ TSP BAKING POWDER
1 K UNSALTED BUTTER- chilled and cubed
300 gm WILDFLOWER HONEY
250 gm MALT SYRUP/SORGHUM
2 cups yogurt, sheep
Yield
about 25 packs of 10
Instructions
Combine the dry ingredients in a 20qt mixer with the paddle attachment. Mix to combine.
In a separate bowl, whisk together the wet and set aside.
Add the cold butter pieces to the dry and mix until pea sized. Add the wet and mix until dough comes together. Divide into 1 kilo pieces and roll each one to 2.4 on the sheeter on lightly floured parchment (about 1/3rd inch thick).
Use a round biscuit cutter or bottom of glass, approx. 3 inches across and cut out rounds.
Place on parchment lined trays and prick the center with a fork.
Bake at 300F conv for 18-20 minutes. Should feel firm to touch, but not hard.
Notes
*We make our own malted barley flour, by sprouting, toasting and then milling Ethiopian Purple barley. Makes a big difference. We also use the malted barley berries in our rye bread, so we go through quite a bit. The whole malted berries store well and then just grind as needed.