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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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sweet bread Ingredients:
75 ml water, hand temperature |
100 g wholemeal flour |
100 g strong white flour(or 200g brown flour to replace both) |
1/2 tsp salt |
30 g malt extract (about 2 tbsp) |
2 tbsp black treacle |
25 g margarine |
30 g brown sugar |
100 g sultanas |
1 tbsp honey |
yeast |
2 tsp dried yeast |
1 tsp sugar |
Directions:
1. Stir the dried yeast and sugar into the water and leave until frothy, or blend the fresh yeast with water, or mix the easy blend yeast with the flour.
2. Place the flour and salt in a bowl, add the sultanas.
3. Warm the malt, treacle, margarine and sugar until just melted and the sugar dissolved, and stir into the flour with the yeast liquid. (Note: if using instant yeast add to dry flour and warm the water with the malt mixture).
4. Mix to a soft dough.
5. Turn onto a floured surface and knead until no longer sticky (about four minutes), adding more flour if necessary.
6. Shape and place the malt loaf in a greased 500g loaf tin. Cover the dough and leave to prove in a warm place until doubled in size -about one and a quarter hours.
7. Bake at 220°C, Gas Mark 7, for 30 minutes until browned and the malt loaf sounds hollow when tapped on the bottom.
8. Cool the Malt Loaf on a wire rack. Whilst the loaf is still hot brush the top with honey or syrup.
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