Something I miss from the UK is malt loaf, a sweet, moist, sticky, loaf with saltanas. Like Soda Bread, you don’t seem to get it here. So, I decided to try and bake one myself. I looked at my old cookery books, and online, and most recipes either use plain flour+baking powder &/or yeast (sometimes both!). So, I decided to adapt my Fruit Loaf recipe, and combine it with the essential elements necessary for Malt Loaf, to produce my own yeast-free solution.
150g plain flour
150g wholemeal flour
100g self-raising flour
1.5 tsp of Baking Soda (Bicarb)
1 tsp ground sea salt
2 tablespoons golden syrup
2 tablespoons soft brown sugar
2 tablespoons molasses (or treacle)
2 tablespoons malt extract
1 tsp vanilla extract
Grated peel & juice from half-a-lemon
1-1/2 cups of chopped dates
150ml boiling water
Preparation: Breadmaker Method
This can be cooked in a breadmaker on the cake setting, which will mix and bake the loaf automatically, and produce as good a result as in the oven.
Put boiling water into bowl, and stir in the golden syrup, molasses, malt, sugar, butter and dates, then add lemon juice & rind, vanilla and the buttermilk.
Place in breadmaker
Pour flour, baking soda and salt on top.
Set to mix & bake on cake setting, and turn out when finished (appx 2 hrs later).
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