What makes malt bread a good choice?
This Malt Bread is incredibly easy to make at home with simple cupboard staples. The malt extract gives it a deep flavour that is hard to find in other bakes. It is perfect for a quick snack or a filling breakfast on the go. You can easily wrap it up and take it with you during the day.
Follow these 4 steps for malt bread
Prepare the fruit: Soak the raisins in hot black tea for thirty minutes in a large bowl to make them plump.
Mix the base: Stir the malt extract, treacle and brown sugar into the warm tea mixture until everything is combined and the sugar has dissolved.
Add dry ingredients: Fold in the flour and the beaten egg until you have a smooth and thick batter with no dry lumps.
Bake the loaf: Pour the mix into a greased and lined tin and bake at 150 degrees for one hour until the loaf is firm.
My best tips for malt bread
To get the best texture for your Malt Bread, try to be patient and wait at least two days before slicing it. Wrapping the cooled loaf in parchment paper and keeping it in an airtight tin helps it become sticky. You can use different dried fruits like sultanas or chopped dates if you prefer. Always grease your loaf tin well or use a liner to prevent sticking. If the top browns too quickly in the oven, cover it loosely with foil for the last few minutes. This Malt Bread freezes well, so you can make a double batch and save one for later.
You might also enjoy
pasta with turkey,
italian veal loin or
pork chop bake with vegetables.
