I hope you get enough malted barley for several trials....
I would start with simply subbing about 1/4 cup of the malted barley for a fourth cup of flour in a recipe calling for 4 cups of flour.
No idea about the pea flour....but won't you have fun trying things out....and eating the "mistakes"!

I worked on a sprouted grain rye bread for a few years that started out titled 'barnyard rye'. (it was a bit earthy, lol)

Now a family favorite and a classic.

One of the best experiences i've had working with different grains and malts.

Experiment using past experiences...the only frustration is if you get a great outcome and then the original ingredients are not available or change a bit.

I now know what i need to do if i'm faced with some changes.

No real advice but i bet you get some tasty trials.

Thank you. I believe that they made 2 pound bags. Going to pick it up today.

I and the rest of the grown ups in the family have been so focused on one family drama that we have been neglecting another. My sweet young nephew and his lovely younger yet girlfriend are expecting their first child soon. So I invited them and the neglectful grown ups to dinner - my nephew accepted with remarkable promptness although it has now evolved into a brunch. An excellent opportunity for experimental baked goods.

Now I need to come up with a menu for a brunch for 10-12 people using my odd kitchen arrangement.

agmss15-

It sounds like you would benefit even MORE from having your own little "garden-in-a-jar" using canning jars (or sprouters) for sprouting and malting grain. The difference between them - sprouting -- the tail is a little speck; malting -- the sprout tail is as long as the seed. You'll need a dehydrator to dry the sprouted/malted grain, and a mill at home so you can mill your own flours. You don't have to wait for anyone but yourself that way, and you can choose what grain you want to sprout or malt.

You can sprout/malt any number of grains, not just barley. Malted wheat can be used just like malted barley. And while you're at it, why not try malted black barley instead of just regular barley? You can also malt brown rice, einkorn, spelt, kamut.....all the ancient grains. There's nothing "magical" about barley. The reason barley was malted is because it was cheaper than wheat.

Make sure you know whether it's diastatic malted flour or non-diastatic malted flour.

Diastatic malt contains the enzymes which help break starch down into sugar. The extra sugar feeds the yeast in the dough - which helps the bread to rise - and gives the bread a browner crust. A good addition for crusty breads.

Diastatic malt does all of sugar's jobs and has none of the shortcomings. It's rich in enzymes and vitamins, so when malt is added to dough it gets a nutritional boost, not the empty calories and non-nutritive - sugar. Diastatic malt made with wheat adds a nice "wheaty" note to your breads.

CAUTION: Adding too much diastatic malt can also cause problems. Too much and you have bread that will be "overproofed" and you can have a gummy, sticky dough; when baked the bread will have an alcohol smell and a dense crust. Start with 1 t. per loaf.

You can use malt extract the same as diastatic malt powder.

Non-Diastatic malt is primarily used to add flavor and color. Diastatic malt will do the same as non-diastatic malt, but diastatic malt also supplies enzymes.

In order to make diastatic malt, you sprout the grain until the tail is the same length as the seed. In order to maintain the enzymes, you need to dry the grain in a dehydrator that is around 100°F, but below 130°F. If the temperature gets above 130°F for drying the sprouted grain, it will kill the all-important enzymes. And that's the difference between diastatic malt and non-diastatic malt - the drying temperature of the sprouted grain.

You use up to 1% of the flour amount with malt flour for light bread, and up to 5% of the flour amount for dark bread. You should be able to find bakers' percentages on it on-line.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pea flour is something I mill at home and use to make "Instant" Pea Soup - a recipe from "Country Beans" by Rita Bingham, and other "instant" soup mixtures (I make my own "convenience" foods). I've been using this recipe since 1999, along with milling a large number of other bean flours and using them.

Pea flour (milled from whole or split dry peas - yellow or green peas) can be added to breads and other baked goods to increase protein and add fiber and nutrition. When you add bean flour to baked goods, I would suggest using small white bean flour because they have the least amount of "beany" flavor if you are adding a lot of bean flour to a recipe. Use pea flour for dredging instead of wheat flour. You can use it for making dips. Rita Bingham, her sister, LeArta Moulton, and their mother before them, Esther Dickey are experts at using beans and bean flours.

"Instant" Pea Soup

2 c. boiling water

3 T. pea flour - green or yellow

2 t. chicken or vegetable soup base

Using dry peas (whole or split), mill to a fine flour. (This can be made in large quantities, then be frozen until ready for use.) In a medium saucepan over medium-high heat, whisk chicken or vegetable soup base and pea flour into boiling water, stirring for about 1-minute. Turn heat to low, cover and cook 2 minutes. Serves 2. For a thicker soup, use up to 1/3 c. pea flour.

Note: If desired, add 1/4 c. each grated carrots, grated potatoes and minced celery to boiling water and cook 3-4 minutes or until crunchy/tender. Then, add pea flour and proceed as above.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

You will find a lot of recipes using pea flour in "Country Beans", as well as using other flours milled from beans. I'd also suggest some of her other books: "Natural Meals In Minutes", and "The NEW Passport to Survival" - which is an updated and expanded version of Esther Dickey's book "Passport to Survival" (I checked "Passport to Survival" out from the library back in the 70's during the recession). I would also recommend the video - "Quick Wholesome Foods" by Rita Bingham & LeArta Moulton.

When the local Food Bank had trouble giving away many different kinds of dried beans - because people didn't like them, and more often, didn't know how to prepare them or have the cooking facilities for cooking them - I suggested they mill them along with pinto or black beans into flour and make "instant" refried bean mixtures with it to give in the food bags. I secured a donation for a quality mill, and now the "instant" refried bean mixture (recipe from Rita Bingham) is a popular item, and all the dried beans are being used. The bean flour mixture can be made into refried beans on a stove or in a microwave in just a few minutes.

-Grainlady

My son has been experimenting with brewing beer. He recently has made a couple of batches using barley, soaking it, boiling it, draining the liquid for the beer....making his own malt. And at my request, saved the spent grain for me to experiment with making bread. It's in bags in his freezer currently.
When he brings me some, what should I do with it...other than simply putting some into a bread dough?

linda -

I have some recipes using spent grain. I'll post them when I find them. Until then, do a search for - recipes using spent grain - that's how I found the ones in my file.

-Grainlady

A couple of years ago, I made some pea bread--bread with pea flour in it. It was really good! There are a bunch of recipes on the web.

Sorry. I didn't find the recipe using spent grain - must have tossed them into the recycling when I went gluten-free....

BUT, found some recipes using pea flour in my files from this link: http://www.bestcookingpulses.com/recipes/BEST-Pea_Flour_Recipes.pdf

Sounds like a lot of fun experimenting with the flours, agmss. Good luck and keep us posted.

Madonna

Happy early V day all!

Two cute 2 pound bags.

Thank you for the ideas. I think I am going to try socca/farinata with the pea flour tomorrow. Because it is a simple recipe and will give me a better idea of the flavor. It is going to be very very cold this weekend - good for baking.

.

LindaC, a neighbor uses the spent brewery grains to feed his pastured pigs. I don't suppose you have a pig or two in the backyard, do you? (grin) Here is a bread recipe from the Home Brewer's Association, and they have one for dog biscuits too!

http://www.homebrewersassociation.org/how-to-brew/bread-from-beer-grains/

agmss, I'd use some of that malted barley flour for pancakes or waffles. Many of the pancake chains use malt in their pancakes for the flavor. I'll bet yours would be better.

It's my understanding that malted barley helps with the fermentation process, so it might make some awesome sourdough. Meanwhile, I'm told that barley flour (malted or otherwise) can be used successfully in things like muffins, quickbread and cookies with a 1:1 replacement ration for all purpose or whole wheat flour. For bread, though, it's suggested that only 1/4 of the total flour is replaced with barley flour. Barley blueberry muffins, maybe? Or Barley zucchini/lemon bread?

As for the peas, how about this? I've saved it, but have not tried it yet, I'm thinking about substitutions to make them gluten free. I got both recipes from a Canadian site regarding pulses.

Hot Cheese Muffins

1/2 cup yellow pea flour

1/2 cup whole wheat flour

1 ½ tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp xanthan gum*

1/8 tsp dry mustard

1/8 tsp cayenne pepper

3/4 cup milk

1/4 cup canola oil

1 egg, slightly beaten

1/2 cup diced onion

3/4 cup grated sharp cheddar cheese

In a large bowl, combine flours, baking powder and soda, salt, xanthan gum and spices. In a separate bowl, combine milk, oil and egg. Add to dry ingredients and stir just until moistened. Stir in onions and cheese. Spoon into greased or paper-lined muffin cups.

Bake at 400°F for 15-20 minutes. Makes 8-10 medium size muffins.

*Xanthan gum is optional but highly recommended as it improves the texture and the shelf-life of the muffins. It is available at health & specialty food stores.

Henry's Flatbread

Henry Lepp is an organic farmer from Rivers, Manitoba who not only grows peas, but eats the flour that is made from them. This is his favourite recipe.
This flat bread can be made thin and crispy, as well as the usual wrap consistency – it all depends how you choose to cook them. For an extra treat, Henry cooks the flatbread in organic coconut oil.

2 cups BEST Whole Yellow Pea Flour

1/4 cup ground flax

1 tsp sea salt

2 ½ cups water

Whisk the dry ingredients together in a large bowl.
Heat a cast iron pan on low to medium heat. Pour the batter on the cast iron pan. Use less for a more crispy consistency. Don’t be put off by the taste of the batter. The flavour becomes milder and slightly nutty after heating.
Henry creates a variety of fillings: curried vegetables, spicy humus, or thai chicken.

Have fun with your family and feed them well!

Annie

Planning on trying some of these pea recipes soon. I am having a brunch on Sunday but it is in honor of my nephew and his girlfriends impending parenthood. They are not particularly adventurous eaters.

I made bagel dough tonight - the bagels are shaped and in the fridge to be baked tomorrow night. I used a small amount of the malted barley flour in the dough. The recipe called for malt syrup or honey. I used a bit of maple syrup (duscovered that the honey was solid as a rock mid recipe)

I also made an almond torte for my gluten free step sister's birthday. Not terribly impressed with the results. I hope it tastes good.

So the almond torte was very good. Lemony, mildly sweet, very cake-like maybe a bit dry. I served it with a lemon glaze, whipped cream and blueberries.

I made two - because the first came out so short that I thought it had fallen. One got served at the birthday dinner and the other at the brunch for my nephew. Both got eaten.

I am happy to have a gluten free dessert recipe that I like.

Here is the recipe fwiw. Following suggestions in the comments I added liquid to the egg yolk sugar mix. I added a couple of tablespoons of lemon juice and a tiny bit of orange bitters and lemon oil.

http://www.simplyrecipes.com/recipes/flourless_lemon_almond_cake/

Oh and bagels...

My first recipe using the malted barley flour. I used a small amount following Grainlady's suggestion.

This is a slightly fiddled recipe from a Peter Reinhart book which called for malt syrup not flour. The book had excellent instructions on shaping although my bagels look very pretzel like. They were shaped and then refrigerated for two days.

I had planned on baking in my WFO but I wasn't sure about the timing of boiling inside, putting toppings on and then bringing outside to finish baking. So I baked them in my toaster oven which was a little too hot.

Last two left. They were yummy chewy flavorful.