Malted Brown Bread

Malted brown bread is a type of bread made using malted barley flour, which gives it a distinctive malty flavour and a darker colour compared to standard white bread. The malting process involves steeping barley in water, allowing it to germinate, and then drying it with hot air. This process develops enzymes that contribute to the bread's flavour and texture.

Malted brown bread is primarily used as a base for sandwiches due to its robust flavour and firm texture, which holds up well to various fillings. Manufacturers use it as a bread product, offering a flavour profile that complements both savoury and sweet ingredients.

Malted brown bread is a food product, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of carbohydrates, fibre, and some B vitamins. Wholemeal bread, which malted brown bread often resembles in terms of nutritional profile, is encouraged by the NHS as part of a balanced diet. Evidence does not suggest adverse health effects from consuming malted brown bread at typical intake levels.