Sam Spade’s Malt-ease Bread
You’d never believe it, but Sam’s a tough guy who’s a whiz in the kitchen. His famous malt flavored bread is all the evidence you’ll need that sourdough isn’t San Francisco’s only bread treat.
| Ingredients (Kitchen-Friendly) |
|
Ingredients (Metric) |
| |
|
| 3 c all-purpose flour |
400 g all-purpose flour |
| 1/2 c oatmeal |
50 g oatmeal |
| 1/4 c malt syrup |
90 g malt syrup |
| 1/2 c wheat flour |
60 g wheat flour |
1 tsp D.D. Williamson
Caramel Color Powder |
2 g D.D. Williamson
Caramel Color Powder |
| 1 1/4 tsp salt |
7.5 g salt |
| 3 Tbsp vegetable oil |
35 g vegetable oil |
| 2 1/2 tsp yeast |
7 g yeast |
| 1 c water |
240 ml water |
| |
|
Directions:
- Measure ingredients into dough mixer.
- Knead/mix for 2 minutes, by machine.
- Transfer dough to lightly floured surface and let rest for 15 minutes
- Knead by machine two minutes more.
- Put dough in lightly oiled bowl.
- Turn dough over to cover all sides with oil.
- Allow to rise for 1 1/2 hr (dough should double in size).
- Transfer to floured or oiled surface.
- Shape into two loaves.
- Place in 2 slightly greased bread pans.
- Allow to rise for 1 1/2 hr.
- Bake 350°F for 25 minutes.
- Cover with foil and bake 5 minutes more.
Internal temperature should be 190°F.
- Transfer to a wire rack. Let cool for a few minutes before removing from pan.
- Enjoy!
Tips:
- This recipe will make two nice loaves.
- This is a heavier type of bread that would nicely compliment a salad for a summer meal.
This recipe originates from The Baking Sheet, a newsletter published by The Baker’s Catalogue. Both publications are registered trademarks of The Baker’s Catalogue, Inc. of The King Arthur Flour Company, P.O. Box 876, Norwich, Vermont 05055, USA.