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1 Malt and raisin loaf

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Malt and raisin loaf

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Ingredients

1 portion(s)

Loaf

  • 425 g bread flour
  • 2 tablespoons brown sugar
  • 2 tablespoon milk powder
  • 1 teaspoon salt
  • 2 teaspoon yeast dry
  • 3 tablespoon barley malt extract
  • 2 tablespoons sunflower oil
  • 2 teaspoon treacle
  • 200 g water
  • 125 g raisins

Glaze (optional)

  • 2 tablespoon Milk
  • 1 tablespoon sugar
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Recipe's preparation

    Loaf

  1. 1. Place water, yeast and sugar  into mixing bowl and heat 1 min 30 seconds, 37ºC, speed 2.

    2. Add  flour, milk powder, salt,  barley malt extract, oil, treacle.

    3. Knead 6 min, Interval setting.

    4. After 5 mins add raisins to bowl.

    5. Wrap in thermo mat (or leave dough in warm mixing bowl) and leave until doubled in size.  This could take up to an hour.

    6. Once risen, knock back by hand.

    7. Roll and shape to fit in tin. 

    8. Leave to rise again for at least 30 mins.

    9. Place into a preheated oven, 200ºC fan forced.

    10. Cook 30 min.

    11. Remove from tin.

    2. Optional Glaze

  2. 1. Put milk and sugar in thermo bowl.

    2. Heat, 2 mins, 100 degrees, speed 2.

    3. Brush over top and sides of hot bread.

    4.  Leave to cool.

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Tip

This bread does not rise a large amount.

Great as bread with a little butter, or as toast.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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