I have been looking for this for some time in my quest to make a bread to match my childhood memories of whole wheat bread. Just 10 to 15 grams of this malted barley flour elevates the flavor of a batch (800 g dry wt) of bread beyond my expectations. But be careful, more is not better - to much and it can get sweet - unless that what you want.
For breakfast (with oats) or as an addition to bread - this grain mix adds great flavor and a whole grain texture texture.
Great flavour (all alone). I add a teaspoon of wheat gluten for texture and a little malted barley flour and its whole wheat and good to eat all by itself.
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