Malt Loaf

Bake a dried fruit-packed treacly malt loaf with malt extract, treacle, and sultanas for a classic afternoon snack.

Baking Vegetarian Bread Fruit Sweet

Estimated Nutrition

Calories

1427.4

kcal / serving

2854.8 kcal total

Carbs

293.3g

per serving

586.6 g total

Fat

12.9g

per serving

25.8 g total

Protein

34.6g

per serving

69.1 g total

Cook Time

minutes

Serves

loaves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

tbsp

Dairy

Plus extra for greasing

Fruits

225

Sultana

GrainsCereals

350

Strong White Bread Flour

Plus extra for flouring

100

Strong Wholemeal Flour

Liquids

250

Water

Warm

NutsSeeds

pinch

Salt

Other

tbsp

Malt Extract

tbsp

Honey

Warm, for glaze

Method

Knead the mixture gently on a floured surface for a few minutes.

Divide dough into two greased 450g tins and let rise for two hours under loose plastic bags.

Heat sugar, malt extract, treacle, and butter in a pan until melted and dissolved, then cool.

Mix flours, salt, yeast, and sultanas in a mixing bowl.

Combine the cooled syrup and warm water into the flour mixture until soft and sticky.

Bake at 190°C for 30-40 minutes, covering with foil if the top browns too fast.

Brush the tops with warm honey and cool on a wire rack.

Slice the loaf and serve with butter.