Homemade Malt Loaf
User Reviews
5
Homemade Malt Loaf
Description
Homemade Malt Loaf incorporates sultanas and dates soaked in freshly boiled water with a tea bag, malt extract, and sugar to create a rich soaking syrup. Eggs and flour with raising agents are blended into this fruit mixture before baking in a loaf pan. The baking process produces a moist, sweet bread dense with fruit, carrying a malt-forward aroma and taste.
The loaf is brushed with malt extract immediately after baking, adding shine and enhancing the malt flavor. Once cooled, it is traditionally wrapped in greaseproof paper and left to mature at room temperature for several days, allowing the flavors to meld and intensify.
This malt loaf is typically thinly sliced and eaten toasted or plain, often spread with butter. It makes a sustaining snack or sweet breakfast treat. Variations with wholemeal or alternative flours are possible, and the loaf also freezes well for longer storage.
Ingredients
- 200 g sultana 7 oz) or raisin
- 100 g date 3 1/2 oz) chopped or prune
- 150 ml water 2/3 cup), freshly boiled
- 1 earl grey tea or tea bag of your choice, teabag
- 150 g malt extract 2/3 cup
- 100 g molasses sugar 1/2 cup) or dark brown sugar
- 2 egg large
- 255 plain flour 2 cups) or see notes
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 3 tbsp malt extract to brush on malt loaf
Instructions
- Preheat the oven to 170C (340F). Grease and line a 900g (2lb) loaf pan. Add the dried fruit and contents of a tea bag into a mixing bowl. Pour in freshly boiled water, malt extract and sugar. Stir well and leave to stand for 10 minutes.
- Stir in the eggs and then sift in the flour and baking powder.
- Mix the batter until no streaks of flour remain and pour into a greased and lined loaf pan.
- Bake for an hour, or until the malt loaf has risen and feels firm to the touch. A toothpick inserted in the centre should come out clean.
- Brush the warm loaf with malt extract and leave to cool in the tin.
- Wrap the malt loaf in two layers of greaseproof paper and store at room temperature for 3-5 days so it can mature.
Notes
- Substitute wholemeal, spelt, or buckwheat flour if preferred for different textures and flavors.
- The malt loaf stores well at room temperature when wrapped and can be sliced and frozen for convenience.
- To serve after freezing, toast slices directly from the freezer or warm briefly in a microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 44mg | 2% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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