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)|
|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.