Hi Odd Ivar, I'm not certain adding diastatic malt powder is going to help you achieve a stronger rise, however, I think using a flour with a higher protein percentage might do the trick. The combination of high hydration, 30% whole rye flour and a relatively low protein flour is likely to lead to a rather flat bread. I would aim to use a flour with at least 12.7% protein (equivalent to our Bread flour), which will work to add more structure and rising power. I wasn't sure what percentage of yeast you're using, but this will have the most impact on the speed of the rise. With no-knead recipes like this, typically the percentage of yeast is rather small, to allow for a long, slow fermentation time. If you'd still like to experiment with adding some diastatic malt powder, you might find this article helpful. 

• Reply