Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malting grain develops the enzymes required for modifying the grain's starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast.
Ingredients
1 Tablespoon (15 mL) Brown sugar
3 Tablespoon (45 mL) Malt extract
2 Tablespoons (30 mL) Molasses
25 Gram (1 oz) Butter
250 Milliliter (1 cup) Milk
100 Grammes (3 1/2 oz) Whole wheat flour
350 Grammes (plus extra for bench) Bread flour
Salt To Taste
14 Grammes (1 Tbsp) Active dry yeast
225 Grammes (1 1/2 cups) Seedless raisins
Preparation
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 95ºF.
Mix 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 temperature of 195º.F. Cool on a wire rack.
