Malt loaf

Name: Malt loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: International
Ingredients: 25 g / 13 g Unsalted butter; 250 ml / 125 ml Warm water; 80 g / 40 g Dried cranberries; 80 g / 40 g Raisins; 80 g / 40 g Sultanas; 8 g / 4 g Salt; 14 g (2 sachets) / 7 g (1 sachet) Fast-action dried yeast; 100 g / 50 g Wholemeal bread flour / spelt flour; 350 g / 175 g Strong white bread flour; 2 tbsp / 1 tbsp Black treacle; 3 tbsp / 1 1/2 tbsp Malt extract; 14 g / 7g Dark brown sugar; 1 tbsp / 1/2 tbsp Runny honey

Love Baking Over a year ago 4,624 views

Prep: 15 mins

Cook: 30 mins

Serves: 2

Ingredients

25 g / 13 g Unsalted butter
250 ml / 125 ml Warm water
80 g / 40 g Dried cranberries
80 g / 40 g Raisins
80 g / 40 g Sultanas
8 g / 4 g Salt
14 g (2 sachets) / 7 g (1 sachet) Fast-action dried yeast
100 g / 50 g Wholemeal bread flour / spelt flour
350 g / 175 g Strong white bread flour
2 tbsp / 1 tbsp Black treacle
3 tbsp / 1 1/2 tbsp Malt extract
14 g / 7g Dark brown sugar
1 tbsp / 1/2 tbsp Runny honey

Accompaniment

Description

A great snack at any time of day. Enjoy plain, with butter, or with butter and jam. Quantities given for either two small loaves / a single small loaf.

Method

1
Grease one or two small (1 lb / 450 g) loaf tin(s) with a little soft butter and line the base(s) with greaseproof paper.
2
Put the butter, sugar, malt extract and treacle in a small saucepan and heat gently, stirring, until the butter has melted and the sugar has dissolved.
3
Remove from the heat and set aside to cool for at least 5 minutes.
4
Put both flours in a mixing bowl and add the salt to one side of the bowl and the yeast to the other, then add the dried fruit.
5
Pour in the cooled syrup mixture and the water and mix well with a wooden spoon.
6
Knead with a dough hook for 8 minutes then turn out onto a lightly floured surface and bring together with your hands.
7
Alternatively, turn the mixture out onto a lightly floured surface and knead by hand for about 10 minutes (NB- it is quite sticky so easier with a mixer fitted with a dough hook).
8
If you are making two loaves, divide the dough in half.
9
Roll the dough into one or two sausage shapes, the length of the loaf tin(s), and place in the prepared tins.
10
Cover the tin(s) with a shower cap or place in a large plastic bag that won’t touch the top of the dough as it rises.
11
Leave to prove for 1 3/4 hours in a warm place, or 2-3 hours at room temperature, until the dough has risen close to the top of the tin(s).
12
Preheat the oven to 190°C.
13
Bake on the middle shelf for 30 minutes, until a skewer inserted into the centre comes out clean.
14
When you remove the tin(s) from the oven, warm the honey in a small saucepan.
15
Turn the malt loaves out of the tins onto a wire rack.
16
Brush the warm honey over the top of the warm loaves, then leave to cool completely.

Chef's Tips

This is my preferred mixture or dried fruit, but any combination can be used and it's traditional to use only sultanas.
A slight adaptation of a Paul Hollywood recipe.