57 malt recipes

A simple but delicious bread that tastes amazing plain, as toast or sandwiches.

Kalte Ente, a classic German wine punch made with chilled Moselle wine, champagne, lemon, and sugar. An elegant, refreshing punch served ice-cold in a glass bowl.

Barely ripe mangoes simmer with fresh ginger, garlic, cumin, and fenugreek in malt vinegar until the fruit turns translucent and the liquid thickens into sweet-tart Indian chutney perfect for canning.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Try making your own ginger ale with this simple and easy to follow recipe that's stress free!

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

A crunchy no-cook snack mix of graham cracker squares, chocolate malt balls, banana chips, and honey roasted peanuts. Toss it together in 10 minutes for movie nights, road trips, or after-school munching.

Whole wheat bread machine loaf with malt extract and vital wheat gluten for a sturdy, well-risen crumb. A flexible base recipe with endless variations from rye to banana bread.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

Chewy homemade bagels made with a bread machine, boiled in barley malt water for that glossy golden crust, then baked with your choice of poppy seeds, sesame, or onion.

Homemade bread dough enhancer made with lecithin, dried whey, diastatic malt powder, and ascorbic acid. Mix once, store in a jar, and add a tablespoon to any bread recipe for softer, higher-rising loaves.

Chewy bread machine bagels studded with diced dried apricots, boiled then baked until golden for authentic New York-style texture at home.

Homemade vinaigrette with extra-virgin olive oil, malt vinegar, garlic, Dijon mustard, tarragon, and dill. A tangy, herbaceous dressing made in five minutes.