New Fresh Milled Bread has Malted Grains

   Of course we have heard of malted barley. For years we have always put in a little barley grain in the mill with the wheat and often several other grains to give body and increased nutrition to our bread. We have used rye, whole grain oats, golden flax seed and a few other varieties of grains and seeds.
   Then several months ago we started putting in malted barley with the grain. It made a delicious loaf and the flour smelled oh so good after milling! Then we heard that most grains can be malted, so...
   We malted wheat, barley, rye and whole grain oats, and the result was very, very good. The test of all tests was our 3 year old grandson Dylan. It was his favorite.
   We made some for Christmas dinner for the family (my daughter's family came down from Reno). But the hot plate we used to keep the rolls warm actually burned them! We cut off the burnt bottoms, but we didn't get a real feel from the family if they liked them, even though everyone said they did. The reason: we had the best prime rib, creamed spinach, creamy mashed potatoes and sweet potato pie...ever!
   The ribs were made by our chef son-in-law, and he made his mom's best ever (I mean it!) creamed spinach and potatoes, and the sweet potato pie was brought down from a Reno BBQ Rib joint. Wow, was it ever a meal. Dare I say one of my top top dinners! Didn't even ask anyone about the taste of the rolls.
   But in the days after Christmas I was able to quietly taste my fresh bread because I freeze the small loaves within a few minutes after baking. This makes sure that the bread tastes fresh baked days later. We don't put preservatives in the bread so freezing works great!
   I hope soon we can make these small loaves of heaven available to all of our friends. When we do, make sure you ask for the multi-grain malted loaf.
   Until then, have a great new year!