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Here are three recipes all of which use malt. The first is my mother-in-law's
recipe for malt loaf (sorry, I don't know where she got it from). It is a
lighter and firmer loaf than is usually sold in supermarkets, although it
is still very nice. The second and third are both from the Good Housekeeping
Cookery Encyclopaedia -- one is for a yeasted malt bread, and one is for a malt
loaf which looks as though it should be much like the UK supermarket variety.
(Light) Malt Loaf
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8 oz self-raising flour
1/2 level tsp salt
1/2 level tsp bicarbonate of soda
3 oz fruit (preferably sultanas)
1 egg
3 oz golden syrup
2 tbsp malt extract
Sieve all the dry ingredients. Melt the syrup and malt together (over a low
heat). Beat the egg and mix all together. Put in greased loaf tin, bake
approx. 40 minutes on gas 3-4, 160 - 180 C.
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Malt Bread
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1 oz fresh yeast
OR (1 tbsp dried yeast and 1 tsp caster sugar)
1/4 pint tepid water (approx)
1 lb plain flour
1 tsp salt
4 tbsp malt extract
1 tbsp black treacle
1 oz butter or margarine
Sugar & water to glaze (optional)
Blend yeast into water, adding sugar if using dried yeast. Mix flour and salt.
Warm the malt, treacle and fat until just melted. Stir both sets of wet
ingredients into the dry ingredients -- they should form a soft, sticky dough
(add more water if needed). Knead on floured board until firm and elastic.
Divide into two, shape into oblongs, roll up like Swiss roll [No, I do not know
why] and put into two prepared 1lb loaf tins. Leave to rise until the dough
fills the tins (this may take quite a while, anywhere up to 90 minutes). Bake
30 - 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if
liked.
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Raisin Malt Loaf
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8 oz plain flour
pinch of salt
2 tbsp soft brown sugar
1 tsp bicarbonate of soda
5 oz seedless raisins
2 oz golden syrup
2 tbsp malt
approx 1/4 pt milk
Grease and line a loaf tin (about 8.5" x 4.5" top dimension). Sieve the dry
ingredients, add the raisins. Melt the malt and syrup in half the milk. Make a
well in the centre of the dry ingredients and pour in the malt mixture. Add more
milk as necessary to give a sticky, soft consistency. Pour into tin and bake
1 - 1 1/4 hours at 160 C, 325 F, gas mark 3. Turn out to cool on wire rack,
and (attempt to) keep for 24 hours before serving.
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