What can you substitute for malt in a bread recipe?

There are a number of substitutes you can use for malt in a bread recipe. Here are a few suggestions:

* Honey: Honey is a good source of fermentable sugars, which can help to produce a similar crust and flavor to malt. Use about 1 tablespoon of honey per 1 cup of flour.

* Brown sugar: Brown sugar has a similar sweetness to malt, but a slightly different flavor. Use about 1/4 cup of brown sugar per 1 cup of flour.

* Molasses: Molasses has a strong, molasses flavor, so use it in moderation. Start with about 1 tablespoon of molasses per 1 cup of flour and adjust to taste.

* Corn syrup: Corn syrup is a liquid sweetener that can be used in place of malt. Start with 1/4 cup of corn syrup per 1 cup of flour.

* Caramel syrup: Caramel syrup has a rich, caramelized flavor that can add a unique twist to your bread. Start with 1/4 cup of caramel syrup per 1 cup of flour.

In addition to these substitutes, you can also use a commercial malt substitute. These products are typically made from a blend of enzymes that can help to replicate the effects of malt in bread baking.

When using any substitute for malt, it is important to start with a small amount and adjust to taste. This will help to ensure that the bread turns out the way you want it.