Diastatic malt can be used as a sugar substitute in bread. It can cause your bread to rise in a way that sugar substitutes cannot. Your bread will taste very similar to the way it would have if you had added sugar. Good reasons for avoiding sugar are explained in Avoiding Exploitation.

Malt is created from sprouted wheat or barley kernels. As the sprouts grow enzymes are created that can break down the starch in flour which releases sugar that the yeast can feed on.

1. Put 1 cup of wheat kernels in a jar cover with an inch of water and soak for 8hours
2. Drain off the water. Cover with a piece of cheese cloth or something similarly thin. Hold it on with an elastic band. Turn your jar over and set it in a cup to collect any water that drips out.
3. Twice a day, rinse the sprouts.
4. The sprouts will grow roots first and then a little fatter sprout will come out. When this sprout is as long as the length of the seed then the sprouts are done.
5. Spread the sprouts out on a pan and dehydrate them in your oven at 200°F.
6. When they are completely dry grind them up in small batches using a coffee grinder, a strong food processor, or a grain grinder.
7. Use 1 teaspoon of malt for each 4 loaf batch of bread instead of all the sugar that the recipe calls for.