50g oats (Quaker) - blend in a liquidiser till semi-fine
75g raisins or sultanas
30g butter - soften
Melt maltose and sugar in hot water.
Mix 1/2 tsp sugar and lukewarm water in a cup. Stir in the yeast granules. Sprinkle with 1/2 tsp plain flour and set aside for 10 minutes or until mixture turns frothy.
Sift high protein flour into a mixing bowl. Add wholemeal flour and oats and mix well. Add raisins (or sultanas) and frothy yeast mixture. Pour in maltose syrup and add butter. Mix to form a soft dough.
Knead the dough on a floured surface for about 10 to 12 minutes until it becomes even in texture, springy and no longer sticky. Place dough in bowl. Cover and leave aside to prove for 40 minutes or until it doubles in bulk.
On a lightly-floured table, knead the dough again. Then divide it into two equal parts. Shape each into a round ball and place them on a lightly-greased baking tray. Cover with a tea towel and prove for 30 to 35 minutes or until they double in size.
Dust each piece lightly with flour and make three parallel cuts 1/2cm-deep across the top of each loaf. Slash in the opposite direction to make a criss-cross pattern.
Bake in preheated oven at 220°c for 10 minutes. Lower the temperature to 190°c and bake for another 20 minutes, or until loaf sounds hollow when tapped underneath.
Dough can also be baked in a loaf tin. To do this, flatten the dough into a square and make a swiss roll. Tuck the sides under to neaten, then place in a lightly greased loaf tin. Dough should come halfway up the sides. Cover the tin with a tea towel and leave aside until dough rises to almost the top of the tin. Bake in preheated oven as you would for the round loaf.