Malt loaf

Malt loaf

By
From
How to Cook Bread
Makes
2 small loaves
Photographer
Peter Cassidy

This malt loaf can be sliced and either toasted or eaten cold. Either way, spreading it with good, salty butter is a must! You will need two 450–500g loaf tins.

Ingredients

Quantity Ingredient
25g butter
75g malt extract
2 tablespoons black treacle
40g fresh yeast
170ml tepid water
400g plain flour
1 teaspoon salt
200g raisins
olive oil, to grease
runny honey, to glaze

Method

  1. Melt the butter gently in a small pan, together with the malt extract and treacle, then leave to cool.
  2. In a small bowl, dissolve the yeast in a little of the tepid water and set aside.
  3. Sift the flour and salt into a bowl, then mix in the raisins.
  4. Add the yeast, the cooled butter mix and most of the remaining water to the flour mixture. Mix to a soft dough, adding more water as required to make a soft dough, using some of the water to swill out the yeast bowl. Knead the dough for 10 minutes until smooth and elastic.
  5. Oil the loaf tins. Divide the dough into 2 equal pieces and shape to fit the tins. Cover with oiled cling film and leave to rise in a warm place until doubled in size and the dough feels soft and pillowy to the touch, leaving a shallow indent when pressed, 45–60 minutes. Meanwhile, heat the oven to 200°C.
  6. Bake the loaves in the centre of the oven for 30–35 minutes until brown on top and the loaves sound hollow when tapped on the underside.
  7. Turn out the loaves onto a wire rack, brush with honey to glaze and leave to cool. Serve sliced and generously buttered.
Tags:
bread
Leiths
baking
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