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Homemade Malt Bread

Western.Chefs's picture
  Fresh yeast 1 Ounce
  Water 13 Fluid Ounce
  Plain flour 1 Pound
  Salt 1 Teaspoon
  Malt extract 3 Tablespoon
  Treacle 2 Tablespoon
  Butter/Margarine 1 Ounce
  Sultanas 8 Ounce, cleaned
For the glaze (optional)
  Sugar 1 Tablespoon
  Water 1 Tablespoon

Cream the yeast and water together. Sift the flour and salt into a mixing bowl. Warm the malt extract, treacle and butter or margarine until just melted, then stir into the flour with the yeast liquid. Combine well. Add the sultanas and beat for 5 minutes.
Divide the mixture between two greased 20.5 x 10 cm (8x4 inch) top measurement loaf tins. Cover and leave to rise in a warm place for 45 minutes, or until the dough almost fills the tins.
Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 40 to 45 minutes. When cooked the loaves may be brushed with the sugar and water glaze. Makes 2 loaves

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2730 Calories from Fat 270

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 16.7 g83.7%

Trans Fat 0 g

Cholesterol 61 mg20.3%

Sodium 2036.6 mg84.9%

Total Carbohydrates 588 g195.9%

Dietary Fiber 22.3 g89%

Sugars 173.4 g

Protein 38 g75.5%

Vitamin A 14.2% Vitamin C 12.5%

Calcium 34.7% Iron 72.3%

*Based on a 2000 Calorie diet

Homemade Malt Bread Recipe