This sweet and fruity malt loaf is best sliced thicker and spread with butter. Slightly toast it first if you like and eat it with your afternoon cuppa.
1tsp granulated sugar
75g (3oz) butter
1tbsp black treacle
1tbsp malt extract
200g (7oz) strong wholemeal bread flour
200g (7oz) strong white bread flour
250ml (8fl oz) water
1tsp fast-action/easy-blend yeast
200g (7oz) sultanas
You'll also need:
1kg (2lb) loaf tin
This bread recipe includes two sets of instructions to help you bake a delicious malt loaf using a breadmaker or by hand if you don't have one.
To bake in a breadmaker: Place all of the ingredients into the bread pan, except the sultanas, following the manufacturers’ instructions regarding the order of liquid/dry ingredients. Place the sultanas in the nut/raisin dispenser (if available) and set your machine to the wholewheat raisin setting, medium loaf, medium crust. If you do not have a nut/raisin dispenser add the sultanas when the machine indicates with a beeping sound, and close the lid.
To bake by hand: Preheat the oven to 160°C/325°F/gas 3 and line a 1kg (2lb) loaf tin with baking parchment.
In a saucepan, over a low heat to avoid burning, melt the sugar, butter, molasses, treacle and malt extract.
Place both flours and the salt in a large mixing bowl. Make a well in the centre and add the water, yeast and sultanas. Mix it all together until smooth. Stir in the melted butter mixture and mix together.
Pour the mixture into the prepared loaf tin and bake in the preheated oven for 40 - 50 mins until the top is firm.