Malt loaf


  • 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


  1. 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.

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

  3. Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.

  4. Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.

  5. 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.

  6. 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.

  7. Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.

  8. Slice and eat with butter.

Comments (0)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.