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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 Click to buy |
2 g D.D. Williamson Caramel Color Powder Click to buy |
|
| 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.
