Malt Bread

I was interested to read the different recipes found for Malt Bread. On trips back to England I have always brought back loaves of this yummy sticky bread. I kept the list of ingredients from the wrapper of one of these loaves and after some trial and error have come pretty close to the real thing! At the time I had a bread machine so made it in that - but now make it like any other bread. I believe the most important ingredient is the diastatic malt flour - this is what makes it sticky. I have not been able to find caramel colouring since I recently moved to BC. (anyone know where it is available in the Okanagan Valley ? )

MALT BREAD

7/8 cup water + 1 teaspoon caramel colour

1 tablespoon Vegetable oil

2 tablespoons golden corn syrup

1 teaspoon salt

2 3/4 cups unbleached flour

1 generous tablespoon Diastatic Malt Flour

1 tablespoon powdered malt extract

1 tablespoon dried whey powder

1 1/2 teaspoons dried yeast

1/2 to 3/4 cup raisins

This of course is the order the ingredients would go into the bread machine. I now make it with my Kitchenaide letting the yeast rise in the warmish water with a teaspoon of sugar before adding the rest of the ingredients.                                                                                                          merlie