Preparation

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  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.