Everyone knows how to prepare a Caprese salad, but have you ever thought about turning it into a sandwich? A Malt Sandwich Baguette is a perfect snack to take to a picnic, school, or work. To make the best sandwich, you need the best ingredients.

While it’s easy to grab mozzarella, tomatoes, and a black baguette from the store, making baguettes at home takes it to the next level. The aroma and taste of fermented sprouted grains like rye or barley are hard to describe.

You won’t even have to wait for it to cool before enjoying the first bite. The irresistible smell will draw in everyone nearby. This homemade baguette will surely surprise and impress anyone who tries it.

Directions

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  1. To make the malt baguette, pour 70 ml of boiling water over the malt in a small bowl and let it swell for 15 minutes.
  2. Dissolve yeast and sugar in warm water (about 40°C) and leave for 15 minutes until frothy. Sift both flours into a large bowl, add salt, then gradually pour in the yeast mixture, stirring well. Knead the dough by hand, cover with a towel, and let it rise in a warm place for 50 minutes.
  3. Add vegetable oil to the dough and knead again until smooth and elastic. Shape into baguettes or a loaf, place on a greased baking sheet or into a baking dish, and sprinkle with sesame or flax seeds.
  4. Preheat the oven to 180°C and bake for 40 minutes. Remove the bread, transfer to a wooden board, cover with a cloth, and let cool.
  5. To make the Caprese topping, slice the tomato and mozzarella into even rings. Slice the cooled bread, layer tomato and cheese on top, drizzle with olive oil, and finish with chopped herbs.

How to Make Homemade Malt Extract for Sandwich Baguette Recipe

The sandwich baguette recipe, originating from France, is a long, narrow loaf of French bread that can be filled with a variety of ingredients. Traditional sandwich baguettes are made with simple ingredients: flour, yeast, water, and salt.

For a unique twist, adding homemade malt extract enhances the flavor and aroma, creating a rich, slightly sweet taste that’s perfect for any filling.

To make malt extract at home, start by using sprouted grains like rye or barley. The natural fermentation process of the grains gives the malt a rich, deep flavor that you can’t find in store-bought bread.

This homemade malt extract will elevate your sandwich baguette, making it a standout addition to any meal. Whether served hot or cold, this baguette with malt extract adds a distinct, delicious flavor to your sandwich creations.

Debittered black patent malt made from hulled barley

Video by Brewing Beer The Hard Way

What Makes a Sandwich Baguette Different?

Baguettes stand out due to their longer shape compared to other types of sandwiches, offering more space for filling and toppings. Their sweet taste comes from the unique blend of flour and yeast used in the dough, giving them a distinctive flavor profile.

Baked at high heat, baguettes develop a harder, crunchier texture, making them ideal for holding up against fillings without getting soggy.

The ingredients typically used in sandwich baguettes tend to be more gourmet, often including premium meats, cheeses, and flavorful sauces, elevating the overall taste experience.

Benefits of Malt in Baking and Health

Malt has been a staple in Ukraine for centuries, traditionally used in the preparation of black bread and beer. Today, ancient recipes are being revived, and malt is being incorporated into a variety of dishes. For example, it can enhance not only traditional bread but also a classic French baguette.

Malt is incredibly beneficial to health. It can be a valuable addition to weight-loss diets, helping to strengthen the immune system and improve overall body function.

Malt supports vascular health, lowers cholesterol, reduces blood pressure, calms the nervous system, and promotes better sleep. Many people also turn to malt to enhance endurance and improve physical performance.

While malt powder made from sprouted, fermented grains is not always easy to find, it can be substituted with malt extract. However, keep in mind that when using an extract, you won’t experience the same grain swelling and softening effect in the dough as you would with the powder.