First select your grain to be malted. Some popular grains for this are wheat, barley, corn(Zea maize), rye, oats, & rice. Barley malt is the kind used for milkshakes and malt balls. All of these can be used for bread, beer, or distilled spirits. When you decide what to malt, you should then obtain the grain from a farmer or co-op as it comes from the fields. Un-prossessed. Wash the grain to remove chaff and dirt. soak the grain overnight. Spread it out on a clean dish towel and lay another on top. Keep this all moist and warm (approx.78O F) until all have little roots and some start to get shoots. Then you dry them in a warm oven. Any roasting or toasting or smoking thereafter just adds flavor. you can do that or leave it as is, either way you now have wholsome delicious hommade malt.