Bread-Bakers v114.n043.1

I have been using brown rice malt for many years as sweetener in 
cracked wheat bread and slow rise breads requiring small amounts of 
sugar, brown sugar, or honey to get things started.  It is available 
from Mitoku Macrobiotic. An 8oz jar lasts me about two years and 
keeps without molding in the refrigerator.

Cheryl Hart Guss