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.
Ingredients:
15 mL (1 Tbsp)Â brown sugar
45 mL (3 Tbsp) malt extract
30 mL (2 Tbsp) molasses
25g (1oz)Â butter
250 mL (1 cup) milk
100g (3½oz) whole wheat flour
350g (12oz) bread flour, plus extra for bench
Pinch of salt
14g (1Tbsp) active dry yeast
225g (1 1/2 cups) seedless raisins
Method:
Place the sugar, malt extract, molasses, butter, and milk in a pot and heat gently until the butter has just melted.
Set aside to cool, below 95ºFMix the flours, salt, yeast and raisins in a mixing bowl.Pour in the malt / milk mixture.
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.
Divide the dough in two, and shape into a loaf.Place the shaped dough into two greased 450g/1lb loaf pans or loaf dishes.
Shape into the dishes so that the top is smooth and level.
Cover loosely with plastic wrap..
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).
Remove the plastic wrap and bake for 30-40 minutes.
The loaves are done when they reach an internal temp of 195ºFCool on a wire rack.
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