Paul Hollywood Malt Loaf Recipes

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MALT LOAF



Malt loaf image

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.

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Makes 2 x 450g/1lb loaves

Number Of Ingredients 11

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

Steps:

  • 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.

STICKY MALT LOAVES



Sticky malt loaves image

There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping

Provided by Sara Buenfeld

Categories     Afternoon tea, Breakfast, Lunch, Snack, Treat

Time 1h5m

Yield Makes 2, each cuts into 10 slices

Number Of Ingredients 9

sunflower oil, for greasing
150ml hot black tea
175g malt extract, plus extra for glazing (see tip)
85g dark muscovado sugar
300g mixed dried fruit
2 large eggs, beaten
250g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda

Steps:

  • Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
  • Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
  • Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
  • Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium

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