Malt Loaf

Gooey malt loaf has a delicious unique taste of it's own. This recipe makes two 1lb loaves.


Gently melt 1tb soft brown sugar, 3tbs malt extract, 2tbs treacle, 25g butter (microwave for 30 seconds, stir, and repeat. This is easy and stir until sugar is fully dissolved). or use the hob and a medium heat. Allow to cool.

Mix 350g strong white bread flour, 100g strong wholemeal bread flour, 225g sultanas.

Put a pinch of salt on one side of the bowl and 14g active yeast on the other side. Pour in the melted mixture and 250ml tepid water on top of the yeast. Mix thoroughly to bring the mixture together (the mixture will be very wet so a mixing machine is useful at medium speed 5 mins). Use a kneading dough hook for 2 minutes more high speed.

Lightly oil two 1lb loaf tins and divide the mixture between them, levelling the surface. Put in plastics and leave in a warm place for 2 hours.

Remove the plastic bags and bake in a preheated oven 170fan / 190C for 30 minutes. Check that the top is not burning before cooking time is finished and protect with a foil layer if needed.

Brush with a layer of runny honey to glace the loaves whilst still warm.

Eat with lashings of butter spread on.