Delicious Malt Bread

Here's how:

• 1

  Dissolve the yeast in water at 25 °C.

• 2

  Add the remaining ingredients, except for the raisins.

• 3

  Knead the dough in a mixer for 10 minutes (6 minutes on low and 4 minutes on medium), or 15 minutes by hand, until it forms a smooth dough.

• 4

  Stir the raisins into the dough.

• 5

  Cover with plastic wrap or a kitchen towel and let rise for 30 minutes.

• 6

  Preheat the oven to 230 °C. At the same time, place a baking sheet on the bottom rack of the oven.

• 7

  Shape the dough into two loaves and place them in the greased pans. If you don't have pans, you can place the loaves on a baking sheet lined with parchment paper.

• 8

  Cover the loaves with plastic wrap or a kitchen towel and let them rise for 60–90 minutes.

• 9

  Make three diagonal cuts in the bread, as shown in the picture, and sprinkle with rye flour.

• 10

  Place the loaves in the center of the oven and lower the temperature to 190 °C. Pour ½ dl of water onto the hot baking sheet at the bottom of the oven. Bake the loaves for about 30 minutes or until they reach an internal temperature of 98 °C.

• 11

  Remove the bread from the pan immediately after baking.

• 12

  Let it cool on a wire rack.