WELSH TEA RECIPES

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MALT LOAF RECIPE - BBC FOOD



Malt loaf recipe - BBC Food image

Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf – great for picnics or a yummy afternoon snack for kids.

Provided by Paul Hollywood

Prep Time 2 hours

Cook Time 1 hours

Yield Makes 2 x 450g/1lb loaves

Number Of Ingredients 11

1 tbsp brown sugar
3 tbsp malt extract
2 tbsp black treacle
25g/1oz butter, plus extra for greasing
350g/12oz strong white bread flour, plus extra for flouring
100g/3½oz strong wholemeal flour
pinch salt
14g/½oz fast action yeast
225g/8oz sultanas
250ml/9fl oz warm water
1 tbsp warm honey, to glaze

Steps:

  • 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.
  • Mix the flours, salt, yeast and sultanas in a mixing bowl.
  • Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.
  • Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.
  • Grease two 450g/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.
  • Preheat the oven to 190C/375F/Gas 5. 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.
  • Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.
  • Slice and eat with butter.

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