Discover the comforting charm of traditional British baking with this trio of malt recipes. This collection features a light and firm Malt Loaf studded with sultanas, a hearty Yeasted Malt Bread with deep caramel notes, and a sticky, raisin-packed Raisin Malt Loaf. The star ingredient, malt extract, lends a distinctive, rich sweetness and golden hue that pairs beautifully with butter on toast or as a sandwich bread. These bakes offer a satisfying chew and robust flavor profile, perfect for cozy weekend breakfasts, afternoon tea, or preserving the taste of heritage cooking. Whether you prefer the quick rise of a soda-based loaf or the slow fermentation of yeast bread, these recipes deliver authentic, nostalgic results that bring warmth to any kitchen.
3 Malt Recipes
Description
Discover the comforting charm of traditional British baking with this trio of malt recipes. This collection features a light and firm Malt Loaf studded with sultanas, a hearty Yeasted Malt Bread with deep caramel notes, and a sticky, raisin-packed Raisin Malt Loaf. The star ingredient, malt extract, lends a distinctive, rich sweetness and golden hue that pairs beautifully with butter on toast or as a sandwich bread. These bakes offer a satisfying chew and robust flavor profile, perfect for cozy weekend breakfasts, afternoon tea, or preserving the taste of heritage cooking. Whether you prefer the quick rise of a soda-based loaf or the slow fermentation of yeast bread, these recipes deliver authentic, nostalgic results that bring warmth to any kitchen.Ingredients
Directions
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For the Light Malt Loaf: Preheat oven to 160-180°C (320-350°F). Grease a loaf tin.
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Sieve together the self-raising flour, salt, and bicarbonate of soda.
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Melt the golden syrup and malt extract together over low heat.
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Beat the egg and mix all wet and dry ingredients together until combined.
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Pour the batter into the greased loaf tin.
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Bake for approximately 40 minutes until golden and firm to the touch.
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For the Malt Bread: Dissolve fresh yeast (or dried yeast with sugar) in tepid water.
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Mix plain flour and salt in a large bowl.
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Add the yeast mixture, malt extract, black treacle, and softened butter to the flour.
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Mix to form a dough, adding more water if necessary.
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Knead on a floured board for several minutes until firm and elastic.
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Divide dough into two, shape into oblongs, and place in prepared 1lb loaf tins.
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Leave to rise until dough fills the tins (up to 90 minutes).
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Bake for 30-40 minutes at 200°C (400°F).
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For the Raisin Malt Loaf: Grease and line a loaf tin.
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Sieve together plain flour, salt, sugar, and bicarbonate of soda.
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Stir in the seedless raisins.
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Melt malt and golden syrup in half the milk.
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Make a well in the dry ingredients and pour in the malt mixture.
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Add remaining milk as necessary to achieve a sticky, soft batter.
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Pour into the prepared tin.
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Bake for 1 1/4 hours at 160°C (325°F).
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Turn out to cool on a wire rack.
Note
Allow the Raisin Malt Loaf to cool completely and ideally rest for 24 hours before slicing for the best texture and flavor.
For the Malt Bread, you can glaze with a mixture of sugar and water while warm if desired.
Malt extract adds a distinct flavor; ensure you use pure malt extract rather than generic syrup for authentic results.
Storage: Wrap cooled loaves in foil or plastic wrap to maintain moisture. They keep well for several days.
