Malty Bread

Ok, malty bread is an awful name but I don't know what else to call this loaf. It's an adaptation of the breakfast bread I made a few weeks ago, but a little less sweet. The bread was made in advance for some savory french toast I'll be doing shortly, and it is currently drying out and getting stale on a rack in the kitchen. I reduced the sugar and honey and increased the malt a bit in hopes that it will go well in a savory dish, yet still remain caramelized when toasted.

12 ounces bread flour
8 ounces sourdough barm
4 ounces seed soaker (see the breakfast bread recipe)
1 ounce barley malt
1 ounce malted milk
2 tablespoons shortening
1 teaspoon salt
3/4 teaspoons yeast
about 1/2 cup water



The bread was good, although I think it was a bit too malty. I also am not terribly keen on the texture of bread that has only a bit of fat (I take an all or nothing stance!), but I think it will work well with the savory french toast. Stay tuned to the regular food blog for updates...