This recipe isn't made with whole-wheat flour, so isn't the dark kind you're used to; otherwise, it
sounds like what you want. Besides, you could use a blend of white and whole-wheat to get the darker
loaf and still make sure it's not too dense for your machine. The book I have seems to recommend a
proportion of about 2/3 whole-wheat, 1/3 unbleached white, to make up your total amount of flour.
Otherwise it's too dense to rise correctly. This doesn't have any malt flour in it, either. But if
you can find some bread machine malt flour, I'd think you could pretty easily figure out how much 5%
of the total amount would be. And sorry, American book - American measurements...and a metric/math-
ophobe, here. <g>
Malted Loaf - makes 1 medium or 1 large loaf
For medium loaf: 1-1/2 cups water 1-1/2 tablespoons golden syrup 2 tablespoons barley malt syrup 4-
1/2 cups unbleached white bread flour 2 tablespoons nonfat dry milk 1 teaspoon salt
1/4 cup butter 1 teaspoon rapid-rise active dry yeast generous 1/2 cup golden raisins
For large loaf: generous 1-3/4 cups water 2 tablespoons golden syrup 3 tablespoons barley malt syrup
6 cups unbleached white bread flour 2 tablespoons nonfat dry milk 1 teaspoon salt 5 tablespoons
butter 1-1/2 teaspoons rapid-rise active dry yeast generous 2/3 cup golden raisins
Pour the water, golden syrup and malt syrup into the machine. If instructions for your machine
specify that yeast is to be placed in pan first, reverse the order in which you add the liquid and
dry ingredients. Sprinkle the flour over, ensuring it covers the liquid. Add the milk. Place salt
and butter in separate corners of the bread pan. Make a shallow well in the center of the flour and
add the yeast. Set machine to the basic/normal setting, with raisin setting (if available), medium
crust. Press start. Add the golden raisins when machine beeps, or after first kneading. Remove at
end of baking cycle and turn out on wire rack to cool. If desired, glaze after baking - brush top
with small amount of malt syrup. Or dissolve 1 tablespoon castor sugar in 1 tablespoon of milk and
brush over top crust.
Additional note: Also, if you can find a bread mix for a malt loaf, you can use it in a bread
machine. My book says check the manual, as some mfrs. might recommend specific brands - but
apparently there's no real problems with using mixes in bread machines. The book does recommend the
following: 1 - Check the machine can handle the amount of dough the mix makes. 2 - Select an
appropriate setting; for instance, normal or rapid setting for white bread. (my ed. comment - well,
duh!) 3 - Place recommended amount of water in bread pan. 4 - Spoon bread mix in and place pan in
machine. 5 - Select program required, press start. Check consistency of dough after 5 minutes,
adding a little more water if mixture seems too dry. 6 - Bake, turn out on wire rack, blah blah.
In other words, with just a little checking, proceed as usual. 😉
Monica CMMPDX2 at aol dot com
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