In a large bowl, mix 2 C warm water and remaining ingredients (except flour). When yeast is ready, add to ingredients n bowl. Stir well.
Beat in 4 C flour till well mixed. Gradually add 4 to 6 more C flour to get the right consistency. (not too sticky, pulling away from KitchenAid bowl).
Form into a ball - place in a greased bowl - large enough to allow for doubling in bulk. Cover lightly with a tea towel and let dough double in size (could take up to an 1 to 1-1/2 hours at room temperature).
Punch down, shape into a ball - cut into 4 pieces, shape into loaves and put in greased bread pans. Cover and let rise double (about an hour) .
Remove tins from oven 10 minutes before baking is complete. Brush tops with sugar & milk mixture (1/3 cup warm milk and 1 heaping teaspoon sugar) Return to oven for 10 minutes. This darkens the surface and gives it a nice glossy look.
Malt Bread https://www.ourrecipesforsuccess.com/malt-bread-recipe/