Malt loaf

By Cazj80

A lovely treacly, fruit-packed malt loaf, delicious as an afternoon snack!

This recipe makes 2 1lb loaves

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.1/5 (9 Votes)

0 Picture

Fruit/xmas loaves

Ingredients

1 tbsp brown sugar
3 tbsp malt extract
2 tbsp black treacle
25g butter
350g strong white bread flour, plus extra for flouring
100g strong wholemeal flour
pinch salt
14g fast action yeast
225g sultanas
250ml warm water
1 tbsp warm honey, to glaze

Details

Level of difficulty Average
Preparation time 120mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.

Step 2

Mix the flours, salt, yeast and sultanas in a mixing bowl.

Step 3

Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly, the mixture will be soft and sticky.

Step 4

Turn the mixture on to a floured surface and knead gently for a few minutes to bring the mixture together.

Step 5

Grease two 1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.

Step 6

Preheat the oven to 190c. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.