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Malt loaf


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

This recipe makes 2 1lb loaves

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Rate this recipe 4.1/5 (9 Votes)


  • 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


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


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.

Step 7

Remove from the oven and brush the tops with warm honey to glaze. Slice and eat with butter.

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