Malt Loaf

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1 cup lukewarm water
7 g sachet dried yeast
1 teaspoon sugar
2 cups plain wholemeal flour
1 cup plain flour
2 teaspoons ground cinnamon
1/2 cup raisins
30 g butter, melted
1 tablespoon treacle
1 tablespoon liquid malt extract
1 tablespoon hot milk
1 teaspoon liquid malt extract

1. Brush 21 x 14 x 7 cm loaf tin with oil, and then line the base with
baking paper. Combine water, yeast and sugar in small mixing bowl Cover
with plastic wrap and set aside in a warm position for 10 minutes or
until mixture is foamy. Sift flours and cinnamon into a large bowl; add
raisins and stir to combine. Make a well in the centre of mixture. Add
melted butter, treacle, malt and yeast mixture.

2. Using a knife, mix to a soft dough. Turn onto a lightly floured
surface and need for 10 minutes until smooth. Shape dough into a ball
and place in a lightly oiled mixing bowl. Set aside, covered in plastic
wrap, in a warm place for 1 hour or until well risen. Punch down dough
and knead for 3 minutes or until smooth.

3. Roll dough into a 20 x 20 square; roll up with the seam side
underneath. Place in tin and set aside, covered in plastic wrap, in a
warm place for 40 minutes or until well risen.

4. Preheat oven to 180C. Brush dough with combined milk and extra malt.
Bake for 40 minutes or until well browned and cooked through. Set aside
for 3 minutes in the tin before transferring to a wire rack to cool.


From: 'Classic Essential - Bread and Buns", The Hawthorne Series,
Murdoch Books.

Don't forget the thick butter and jam.



Source: rec.food.cooking