Bread-Bakers v101.n056.15

I just reviewed the bagel and rye bread recipes (bread-bakers v101.n055.7) 
and the malt I was referring to in both instances was the barley malt 
syrup.  Of course the dry can be substituted but in the case of the rye 
bread a little less flour will be needed.  In any case if dry malt is used, 
it MUST be NON diastatic. The daistatic malt will break down the starch and 
result in a gummy dough.

[[ Editor's note: we will correct the recipes in the archives. ]]