Malt Loaf

In an attempt to make healthy(ish) snacks to take to work I thought I’d give malt loaf a go. It was really tasty but didn’t rise quite as much as I expected it to. That might be because I didn’t leave it long enough/my kitchen wasn’t warm enough, but I’d have to try it again to see.

Ingredients

25g unsalted butter

1tbsp soft dark brown sugar

3tbsp malt extract

2tbsp black treacle

350g strong white bread flour

100g strong wholemeal bread flour

8g salt

14g instant yeast

225g sultanas

250ml warm water

1tbsp honey, warmed

First of all these ingredients are to make two loaves so if you only want to make one like I did just halve everything. Grease your tin/s with butter to start.

To a saucepan add the sugar, butter, malt extract and treacle and gently heat until the butter has melted, stirring all the time. Remove from the heat and set aside to cool.

Combine the two flours into a large mixing bowl. Add the salt to one side and the yeast to the other.

Add the sultanas, and mix.

Pour in the cooled malt mixture and warm water. Combine everything using a wooden spoon.

Turn the dough out onto a lightly floured surface and knead for a couple of minutes.

Roll the dough into a sausage shape and place into the prepared tin.

Cover the whole thing in an inflated plastic bag and leave to prove for 2 hours.

Heat the oven to 190⁰C. Bake the loaf in the middle of the oven for 30-35 minutes, or until a skewer inserted into the middle comes out clean.

When the loaves come out of the oven brush, or dribble if you have no brush…, the warm honey all over the top and leave to cool on a wire rack.

Absolutely to be served buttered with a hot cup of tea.