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) brown sugar45 mL (3 Tbsp) malt extract30 mL (2 Tbsp) molasses25g (1oz) butter250 mL (1 cup) milk100g (3½oz) whole wheat flour350g (12oz) bread flour, plus extra for benchPinch of salt14g (1Tbsp) active dry yeast225g (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.Music By - Dj Quads: https://soundcloud.com/aka-dj-quadsOur Other Bread Recipes:1) Irish Soda Bread - Recipe: https://youtu.be/WoU0mctLQvI2)