In the realm of British baked goods, Malt Loaf holds a cherished place, delighting taste buds with its unique sweetness and rich, malty flavor. Originating as a traditional treat in the UK, this dense, moist bread is often enjoyed at tea time or as a delightful snack. Its origins can be traced back to the early 20th century, when it became popular for its nourishing qualities and long shelf life. The inclusion of malt extract not only enhances the flavor profile but also contributes to its delightful golden-brown hue.
Ingredients
Scale:
450g (3 cups) strong white bread flour
100g (½ cup) caster sugar
1 tsp baking powder
1 tsp ground mixed spice (or cinnamon)
1 tsp salt
300ml (1¼ cups) warm water
100g (⅓ cup) malt extract (or malt syrup)
30g (2 tbsp) unsalted butter, melted
7g (2 tsp) instant yeast
100g (1 cup) raisins or sultanas (optional)
50g (½ cup) chopped nuts (optional)
Instructions
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, mixed spice, and salt. Whisk them together to ensure they are evenly distributed.
In a separate bowl, mix the warm water, malt extract, and melted butter. Stir until the malt extract is dissolved completely.
Sprinkle the instant yeast over the warm liquid, and let it sit for about 5 minutes until it becomes frothy.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until the dough comes together.
If you’re adding raisins, fold them into the dough at this stage.
Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour.
Preheat your oven to 180°C (350°F). Once the dough has risen, punch it down to release any air. Shape it into a loaf and place it into a greased loaf tin.
Cover the loaf tin with a cloth and let it rise again for about 30 minutes.
Bake the loaf in the preheated oven for 30-35 minutes, or until it turns a deep golden brown and sounds hollow when tapped on the bottom.
Once baked, remove the malt loaf from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
