Malt loaf

by May
(Scotland)

This is a delicious and moist malt loaf. A visitor to the site asked me for a recipe for Malt Bread. This is an easy to make recipe, and I decided to add it to the submitted recipes.

Hope you enjoy it!


Ingredients

8 tbsp malt extract
3fl.oz/75ml hot strong tea
6oz/175g wholemeal self-raising flour
good pinch ground mixed spice
3oz/75g sultanas
3oz/75g raisins
1 beaten egg

Method


  • Preheat the oven to 140C/275F/Gas 1.
  • Butter a 2lb loaf tin and line it with greaseproof paper.
  • Mix the malt extract with the hot tea and leave to cool.
  • Mix the flour with the mixed spice in a bowl along with the fruit, egg and malty tea.
  • Combine well before spooning into the lined loaf tin.
  • Bake for 1¼-1½ hours.
  • Pierce with a knife or skewer and once it can be removed clean, then the loaf is ready.
  • Leave to stand for ten minutes in the tin before turning out onto a wire rack.
  • Once cold, wrap in greaseproof paper and keep for a minimum 2-3 days in an airtight container.

Comments for Malt loaf

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Jul 16, 2011
Rating
starstarstar 		Malt extract
by: Jules

Use olvatine in place of malt extract
Nov 03, 2010
Rating
starstarstarstarstar 		supplier
by: Anonymous

Holland and Barratt do Malt extract but don't get the one with castor oil.
Oct 17, 2010
Rating
starstarstarstar 		HELP
by: Linda Munson

Dear Mary, I have been trying, without success, to locate a supplier of Malt Extract. Can you help? Online would be OK as I am in North Essex. THANK YOU. Linda M.
Feb 24, 2010
Rating
starstarstarstarstar 		Query about when is ready to eat
by: Anonymous

Hi May,

My 5 yr old son, 2 yr old daughter and I are making malt loaf for the first time using your recipe.
It's just gone in the oven and my husband and I are having a debate about how long it needs after it has cooked before you can eat it. Is it to be wrapped in gp paper for 2-3 days before it is ready to eat or can it be kept for 2-3 days in an airtight container after baking (but is ready for eating once it has cooled)?

Thanks in advance,
Liz Heathcote

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