Just came on here to get my malt recipe (since it was already typed!) because I need to print it out for a class I'm teaching on ways to use whole-wheat. Noticed the comment from Becky...just so you know, this IS the same stuff used in bagels!! So, if you really enjoy bagels, make this first, then add it to your recipe. I must recommend the recipe out of "The Bread Bible" by Rose Levy. Takes a few days to make (usually rising and resting time, not effort), but chewier and yummier than the stuff from the bakery...unless you've found a GREAT bakery.