Many moons ago I was more interested in bread than beer.
I came across a piece on the 'net about Diastatic Barley Malt - how to make it etc. - As I recall it was like a aphrodisiac for Yeast.
I started into this with limited success, then saw something shiny and did not return.
I found this piece today which may be of interest to bread lovers...
https://notdabblinginnormal.wordpress.com/2009/02/16/malt-for-your-bread/
I'm thinking milled/ground Pale Malt may be a substitute.
Thoughts?
Just realised the link above is a few years old.
Something a little more recent here...
http://www.thefreshloaf.com/node/32098/diastatic-malt-powder
Feel to post a how-to here in case the links above go stale.