Ingredients (12 loaves):
- 670 g Manitoba flour
- 200 g tepid milk
- 40 g of Sugar
- 80 g of honey
- 50 ml of the traditional olive oil
- 150g raisins
- 1 sachet of Diastatic malt
- 26 g of baker’s yeast or 1 sachet of dry yeast (7 g)
- 1 pinch of salt
Dissolve yeast in warm milk, add 70 g of flour and let rise for 50 minutes.
Soaking the raisins in warm water for five minutes, then drain and pat dry.
Mix the flour with malt then add sugar, honey, olive oil and a pinch of salt, in the end, add the yeast. Before the mixture is perfectly mixed add raisins to the dough. Once the dough is ready let it rise for 2 hours. After the first rising divide in 12 dough into loaves and place them on a baking pan where you put a sheet of baking paper, sprinkle with flour the surface of the loaf and place to rise for about 1 hour. Passed almost the last hour of rising, preheat the oven to 200 ° C and bake the loaves, cook for 15 minutes, once passed turn down the oven to 180 ° C and cook for 15 more minutes.