Malt Bread With Raisins

LeGourmetTV's picture

Dec. 09, 2018

This is a great raisin malt bread recipe - or malt loaf recipe - perfect for a lazy Sunday brunch, or as an after dinner snack. Julie thinks it would be great with cheese and jam.


Brown sugar 1 Tablespoon (15 mL)
Malt extract 3 Tablespoon (45 mL)
Molasses 2 Tablespoon (30 mL)
Butter 25 Gram (1 oz)
Milk 250 Milliliter (1 cup)
Whole wheat flour 100 Gram (3 1/2 oz)
Bread flour 350 Gram (plus extra for bench)
Salt To Taste
Active dry yeast 14 Gram (1 Tbsp)
Seedless raisins 225 Gram (1 1/2 cups)



1. Place the sugar, malt extract, molasses, butter, and milk in a pot and heat gently until the butter has just melted.

2. Set aside to cool, below 95ºFMix the flours, salt, yeast and raisins in a mixing bowl. Pour in the malt/milk mixture.

3. Mix thoroughly; the mixture will be soft and a little sticky. Turn the mixture onto a floured surface and knead gently for 5-6 minutes.

4. Divide the dough in two, and shape into a loaf. Place the shaped dough into two greased 450g/1lb loaf pans or loaf dishes.

5. Shape into the dishes so that the top is smooth and level.

6. Cover loosely with plastic wrap.

7. Let rise for a couple of hours, or until the dough has risen to the top of the dishes. Preheat your oven to 190ºC (375ºF).

8. Remove the plastic wrap and bake for 30-40 minutes.

9. The loaves are done when they reach an internal temp of 195ºFCool on a wire rack.


10. Serve and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4