I've always loved malt loaf: the bought stuff, but only because I've never been able to make one that comes close to that moist malty consistency that just needs some butter on it for a delicious snack.... Until now!
With help from our friends at Muntons, we've got an easy recipe that makes a marvellous malt loaf. The secret to the rich, malty flavour and colour is to use a little red malt flour, treacle and dried malt extract, and for the very soft crumb, some Diax (diastatic malt flour).
I've given quantities here to make two 500g loaves, which I have baked in Panibois "Duc" wooden baking moulds. These moulds are suitable for baking and freezing breads and cakes and are brilliant if you want to sell or giveaway something you've baked.
In a large bowl, add all of the dry ingredients and mix together. Next, add the water, treacle, butter and raisins and stir together to form a dough. When the mix becomes too difficult to stir, it is ready for a knead. Scrape the contents of the bowl out onto a lightly oiled surface and knead the mixture for a minute or two, until the dough becomes smooth and elastic. Lightly oil the bowl, put the dough back into it and leave it, covered with a tea towel for an hour or two, until the dough has doubled in volume.
Take the dough from the bowl and gently knead it again on the lightly oiled surface for a few seconds. Divide the dough into two equal pieces and shape into loaves. Place each into a lined "Duc" mould and cover with a tea towel for about an hour, until it has almost doubled in volume again. Bake in the wooden Duc mould at 220°C/200°C fan for 25 minutes. Allow to cool in the mould before slicing, buttering and enjoying!