Hola Zorra, yes the malt will surely add flavour to your breads. I use it very often, have made it myself, in a light and a darker variety by germinating wheat, rye and spelt grains, roasting them and when cooled, grinding them in my Fidibus mill.... Longer roasting for darker colour and stronger taste... Yummie.
Nice alternative, though i'm not sure about the sugar-content, is roasting mixed soy sprouts (yellow, green and azuki) and grinding them afterwards... nice nutty taste to dark breads...
greetings from Trabuco!