Introduction: Malting is as old as brewing and bread making. Grains of barley are germinated and then stopped in their tracks by a blast of hot air. Malt extract is a treacly, sweet liquid made from extract of mashed barley grains, which add a unique malty flavour to all sorts of recipes. This moreish extract delivers notes of rye, treacle and hops and is reminiscent of Horlicks and traditionally brewed beers - meaning it’s utterly irresistible and packs a real flavour punch. This particular loaf is easy to make and tastes even better the next day. I like to serve it with plenty of cold, salted butter and I make no apologies for that – it is lovely!
Method:
Stir together the tea, sultanas, malt extract, treacle and sugar in a large bowl. Leave to soak for 15 minutes.
Grease and flour a USA Pan heavy-duty 2lb bread tin and pre-heat the oven to 180C/350F/gas mark 4.
Mix together the flours, baking powder and salt, then stir into the mixture and mix with a wooden spoon to make a soft batter. There’s no need to mix it too much, just enough to bring the mixture together.
Spoon the mixture into the tin and bake for one hour, then test to see if it is baked all the way through by inserting a skewer. If it comes out clean then it is ready.
Once removed from the oven, gently warm a tablespoon of malt extract and brush over the top of the loaf, leave to cool in the tin. Store in an airtight container.
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Makes: One large loaf
Ingredients:
150g cold black tea
200g sultanas
100g malt extract, plus a tablespoon to glaze
1 large tbsp treacle
50g dark muscavado sugar
125g Stoates plain white flour
125g Stoates wholemeal flour
4 level tsp organic baking powder
4g sea salt
Extra butter & a little flour to grease tin with
Equipment:
Large mixing bowls
USA Pan Heavy-Duty 2lb Bread tin
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