There is much confusion over malt – not ‘single malt’ – but malt added to bread dough. The two main classifications of malt are, ‘diastatic’ and ‘non-diastatic’.
Many a home baker is suspicious of “diastatic” malt flour until they learn exactly what it is…. I’m just guessing, but I think it’s because the word ‘diastatic’ sounds a bit like an ‘additive’. Fear not…. it’s simply grain – wheat or barley – that has been sprouted. Yes, that’s right!