Hi John, not being beer-makers we're not quite sure if this type of dry malt is diastatic, so I would recommend checking with the manufacturer, or the store where you bought it. I suspect this type of malt does have active enzymes, but may not perform quite the same as the diastatic malt powder that is produced for bread baking. I don't think it would hurt to experiment and add it to your bread recipe, but I would be cautious and use a small amount, as is recommended when using our diastatic malt powder. 

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