Best 3 Light Malt Loaf Recipes
Indulge in the delectable goodness of a classic teatime favorite – the light malt loaf. This traditional British treat is characterized by its moist, fluffy texture, subtly sweet flavor, and a hint of malty aroma. The versatility of malt loaf knows no bounds, as it can be enjoyed on its own, toasted with a generous spread of butter, or transformed into a delightful bread and butter pudding. This article presents a collection of recipes that cater to various dietary preferences and skill levels, ensuring that everyone can relish the comforting goodness of a light malt loaf. From the classic version made with plain flour and dried malt extract to gluten-free and vegan variations, these recipes offer a delightful range of options for bakers of all levels. Embark on a culinary journey and discover the perfect light malt loaf recipe that tantalizes your taste buds and warms your heart.
Let's cook with our recipes!
STICKY MALT LOAVES
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
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
LIGHT MALT LOAF
A light malted loaf ideal for smoked salmon.
Provided by Kenneth
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place all ingredients (except the milk) into the bread machine pan in the above order, or as directed by the manufacturer. Select the Basic Bread setting; press Start.
- After the baking cycle is complete, remove the bread from the pan and brush the just baked bread with milk. This will give it a soft and shiny crust.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 29.5 g, Cholesterol 5.4 mg, Fat 2.6 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 216.6 mg, Sugar 3.6 g
PRUE LEITH'S MALT LOAF
The key to a great malt loaf is in the fruit-soaking - either in the microwave if you're short of time, or overnight at room temperature. For maximum squidgy texture, wrap the finished loaf and leave it for a few days before eating.
Categories Cakes
Yield Makes 1 large loaf
Number Of Ingredients 12
Steps:
- Heat the oven to 170°C/150°C fan/325°F/Gas 3.
- Make the malt loaf. Place the tea bag in a jug and add the just-boiled water. Leave to brew for 5 minutes, then discard the bag.
- Tip the raisins and prunes into a microwave-safe bowl, then pour the tea over. Cover with cling film and pierce a few holes in the top. Microwave on full power for 4 minutes. Carefully remove the bowl from the microwave and remove the cling film. (Alternatively, soak the fruit overnight in a covered bowl.) Stir in the bicarbonate of soda, then leave the fruit to stand for 10 minutes.
- Pour the malt extract into a small pan with the treacle and sugar and cook, stirring continuously, over a low heat for 2-3 minutes, until the sugar dissolves. Remove from the heat and cool for 5 minutes.
- Sift the flour and baking powder into a mixing bowl and make a well in the centre. Add the warm malt mixture and the tea-soaked fruit and any soaking liquid. Fold everything gently together, then add the beaten eggs and mix well. Pour the mixture into the lined tin and bake it for 1-1¼ hours, until a skewer inserted into the centre comes out clean. Remove the loaf from the oven, brush the top with malt extract, then leave the malt loaf to cool completely in the tin.
- If you can bear to wait before tucking in, once the malt loaf is cool, wrap it tightly in baking paper and leave it to really develop its flavour and texture for 1-2 days. Then, turn it out and set it the right way upon a serving plate. Serve in slices (spread with butter, if you wish).
Tips:
- Use fresh ingredients: Using fresh ingredients will result in a more flavorful and moist malt loaf. This is especially important for the butter, eggs, and milk.
- Don't overmix the batter: Overmixing the batter can result in a tough and dense malt loaf.
- Bake the malt loaf in a loaf pan that is well-greased and floured: This will help to ensure that the malt loaf doesn't stick to the pan and that it comes out evenly browned.
- Let the malt loaf cool completely before slicing it: This will help to prevent the malt loaf from crumbling.
Conclusion:
Light malt loaf is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover bread. With its simple ingredients and easy-to-follow instructions, this light malt loaf recipe is sure to become a favorite in your home.
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