Heavy syrup used in both bread baking and beer making, barley malt gives bread a rich, grainy flavor. Pure barley malt tastes similar to blackstrap molasses and the two may be used interchangeably. It is wonderful when used with seeds such as caraway, anise or fennel. The malt itself is made by soaking the whole barley grains, sprouting them, drying and grinding them. Available in a health food or beer making store.
A thick syrupy sweetener made by sprouting drying and grinding barley and heating the resultant barley malt with water. Popular among the Macrobiotic community barley malt syrup is made up of mostly maltose (a complex sugar) which accounts for the rather mild sweetness it imparts.