Best 3 What Is A Malt Loaf Recipes
**Malt Loaf: A Timeless Classic with a Twist**
Malt loaf, a beloved British teacake, has been a staple in bakeries and homes for generations. This dense, moist loaf is characterized by its distinctive dark color and rich, malty flavor, attributed to the generous use of malted barley flour. Its versatility allows for customization, resulting in a variety of malt loaf recipes that cater to different tastes and dietary preferences. From the traditional version, brimming with dried fruits and citrus zest, to gluten-free and vegan interpretations, malt loaf continues to delight taste buds and evoke nostalgic memories. Embark on a culinary journey with our curated collection of malt loaf recipes, each offering a unique twist on this classic treat. Whether you prefer a classic rendition or seek a healthier alternative, these recipes will guide you in creating a delectable malt loaf that will be the star of your teatime spread or a delightful snack to savor anytime.
MALT LOAF
Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf - great for picnics or a yummy afternoon snack for kids.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 2 x 450g/1lb loaves
Number Of Ingredients 11
Steps:
- Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.
- Mix the flours, salt, yeast and sultanas in a mixing bowl.
- Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.
- Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.
- Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.
- Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.
- Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.
- Slice and eat with butter.
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
FAT FREE MALT LOAF
Unlike some malt loafs, this doesn't use yeast to rise. This is a type of cake-like bread eaten in slices with tea. I like it with butter, but some people don't.
Provided by Sascha
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Preheat oven to 180 C or 350°F
- Line the base of a 1lb loaf tin with greaseproof paper, cut to fit.
- Sieve flour and ground ginger into a bowl.
- Stir through bicarbonate of soda and sultanas, then bind ingredients with golden syrup and water - enough to make a fairly soft consistency.
- Turn the mixture into the tin and level off.
- Bake the loaf for about 55 minutes, or until risen and firm to the touch.
- Allow to cool in the tin for 10 minutes, then turn on to a wire tray to cool completely.
- Serve sliced with tea.
Nutrition Facts : Calories 1191.2, Fat 2.8, SaturatedFat 0.5, Sodium 1312.8, Carbohydrate 267.9, Fiber 8.3, Sugar 42.8, Protein 26.4
Tips:
- Use fresh ingredients: Fresh fruits, vegetables, and herbs will give your malt loaf the best flavor.
- Don't overmix the batter: Overmixing can make the loaf tough. Mix just until the ingredients are combined.
- Bake the loaf at the right temperature: The ideal temperature for baking malt loaf is 350°F. This will help the loaf rise evenly and prevent it from overcooking.
- Let the loaf cool completely before slicing: This will help the loaf hold its shape and prevent it from crumbling.
- Store the loaf in an airtight container: Malt loaf can be stored at room temperature for up to 3 days. You can also freeze the loaf for up to 2 months.
Conclusion:
Malt loaf is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a malt loaf that's perfect for any occasion. So what are you waiting for? Start baking today!
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