The unexpected cold snap has got us craving hearty snacks, and luckily Paul Hollywood has a few straightforward tricks under his rolling pin. Here Britain’s favourite master baker shares his recipe for a proper malt loaf. Exceptionally easy with a rich flavour, this loaf has a light texture and is more like a risen bread than the dense ready-made versions you find in supermarkets.
Grease two 500g loaf tins with butter. Place the butter, sugar, malt extract and treacle in a small saucepan and heat gently, stirring, until the butter has melted and the sugar has dissolved. Remove from the heat and set aside to cool.
Mix the flours together in a large bowl and add the salt to one side of the bowl and the yeast to the other. Scatter over the sultanas. Pour in the cooled malt syrup mixture and the warm water and mix well with a wooden spoon until thoroughly combined.
Turn the mixture out onto a floured surface and knead gently but thoroughly for a few minutes to bring the dough together. Divide the dough in half. Roll each piece into a sausage, the length of the loaf tins, and place in the prepared tins. Put each tin in a roomy plastic bag that won’t touch the top of the dough as it rises. Leave to prove for 2 hours until the dough has risen above the top of the tins.
Meanwhile, heat your oven to 190°C. Bake the loaves on the middle shelf of the oven for 25–35 minutes, until a skewer inserted into the centre comes out clean. As you remove the malt loaves from the oven, brush the tops with the warmed honey to glaze. Leave in the tins for 5 minutes, then carefully tip out and place on a wire rack to cool. Slice the malt loaves and spread with butter to serve.