Malt loaf recipe
 Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf – great for picnics or a yummy afternoon snack for kids. 1 tbsp brown sugar3 tbsp malt extract2 tbsp black treacle25g/1oz butter, plus extra for greasing350g/12oz strong white bread flour, plus extra for flouring100g/3½oz strong wholemeal flourpinch salt14g/½oz fast action yeast225g/8oz sultanas250ml/9fl oz warm water1 tbsp warm honey, to glaze 1 tbsp brown sugar 3 tbsp malt extract 2 tbsp black treacle 25g/1oz butter, plus extra for greasing 350g/12oz strong white bread flour, plus extra for flouring 100g/3½oz strong wholemeal flour pinch salt 14g/½oz fast action yeast 225g/8oz sultanas 250ml/9fl oz warm water 1 tbsp warm honey, to glaze Method Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.Mix the flours, salt, yeast and sultanas in a mixing bowl.Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.Slice and eat with butter. Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool. Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool. Mix the flours, salt, yeast and sultanas in a mixing bowl. Mix the flours, salt, yeast and sultanas in a mixing bowl. Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky. Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky. Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together. Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together. Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins. Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins. Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking. Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking. Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack. Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack. Slice and eat with butter. Slice and eat with butter.