(Light) Malt Loaf
Dark Malt Bread
8 oz self-raising flour
1/2 level tsp salt
1/2 level tsp bicarbonate of soda
3 oz fruit (preferably sultanas)
3 oz golden syrup
2 tbsp malt extract
Sieve all the dry ingredients.
Melt the syrup and malt together (over a low heat).
Beat the egg and mix all together.
Put in greased loaf tin, bake approx. 40 minutes at 375/F
Raisin Malt Loaf
1 oz fresh yeast
OR (1 tbsp dried yeast and 1 tsp caster sugar)
1/4 pint tepid water (approx)
1 lb plain flour
1 tsp salt
4 tbsp malt extract
1 tbsp black treacle
1 oz butter or margarine
Sugar & water to glaze (optional)
Blend yeast into water, adding sugar if using dried yeast.
Mix flour and salt.
Warm the malt, treacle and fat until just melted.
Stir both sets of wet ingredients into the dry ingredients
they should form a soft, sticky dough (add more water if needed).
Knead on floured board until firm and elastic.
Divide into two, shape into oblongs, roll up like Swiss roll and put into two prepared 1lb loaf tins.
Leave to rise until the dough fills the tins
(this may take quite a while, anywhere up to 90 minutes).
Bake 30 - 40 minutes, 400 F.
Glaze with sugar and water if liked.
8 oz plain flour
pinch of salt
2 tbsp soft brown sugar
1 tsp bicarbonate of soda
5 oz seedless raisins
2 oz golden syrup
2 tbsp malt
approx 1/4 pt milk
Grease and line a loaf tin (about 8.5" x 4.5" top dimension).
Sieve the dry ingredients, add the raisins.
Melt the malt and syrup in half the milk.
Make a well in the centre of the dry ingredients and pour in the malt mixture.
Add more milk as necessary to give a sticky, soft consistency.
Pour into tin and bake 1 - 1 1/4 hours at 325 F.
Turn out to cool on wire rack, and (attempt to) keep for 24 hours before serving.