Malt Loaf Like Soreen Recipe
Squidgy and morish barley malt loaf. Lovely on its own or spread with butter.
Ingredients
- 9 tbsp Barley Malt Extract
- 2 tbsp Black treacle
- 50 g Dark Brown Sugar
- 150 ml Strong Cold Black Tea
- 200 g Raisins (or sultanas)
- 125 g White Strong Bread Flour
- 125 g Wholemeal Strong Bread Flour
- 7 g Fast Action Dried Yeast
- ½ tsp Salt
Instructions
- Add the tea to a measuring jug of 150mls. Ensure the teabag has been left in a while to produce a strong tea. Remove the tea bag and make sure the tea is still at 150 ml, is not top it up with hot water.
- Add the malt extract, treacle, sugar and raisins to the jug. Stir until everything is mixed together and leave to stand for at least 15 minutes for the fruit to soak. (You can also do this the night before for a more plumper fruit)
- Mix the flour, yeast and salt, then add the malt mixture to make a batter. Cover and leave to rest for 1 hour. It will not rise when you leave it to rest, only when in the oven.
- Preheat the oven to 160℃/140℃fan/320℉/Gas 3. Grease and fully line a small loaf tin 10 x 20cm (1lb).
- Pour the mixture into the tin and spread it out evenly. Bake in the oven for 1 hour. Check with a skewer or sharp knife in the middle of the loaf, and if it comes out clean it's done!
- Brush the top with barley extract and leave in the tin to cool. Wrap in baking paper and tin foil, and ideally, eat after a couple of days if you can wait that long!
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Nutrition
Calories: 182kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 124mgPotassium: 263mgFiber: 2gSugar: 7gVitamin A: 1IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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