How To Make Malt Loaf
This malt loaf recipe is absolutely delicious. So easy to make, whether you have one hand or two and just like store bought but without all the additives and preservatives. Full of fruit and that wonderful malt flavour, simply wonderful.
Small Victories Cookbook
Black And White Version
Soft, Moist and Sticky Malt Loaf Recipe (you won't beat this one)
Malt Loaf Recipe. This malt loaf recipe is probably one of the best tasting recipes I have and one which I created myself. I hope you enjoy this one, let me know if you do.
Malt loaf is a type of sweet leavened bread made with malt extract as a primary ingredient. Malt loaf has a chewy texture, and often contains raisins. Malt loaf is usually eaten sliced and spread with butter for tea. Malt flour is sometimes used to supplement the flavour of the malt loaf.
Ingredients:
250g Dried Fruit
250g Self Raising Flour
100g Sugar
4 dessert spoons Malt Extract
2 dessert spoons Golden syrup
1 dessert spoon Black Treacle
1 cup of Black Tea
1 pinch of Salt
MALT loaf classic BRITISH sweet bread
Malt loaf is a classic British sweet bread known for its rich, sticky texture and malty flavor. The history of malt loaf dates back to the early 20th century in the United Kingdom. The recipe was popularized in the 1930s by a company called Soreen and is now synonymous with malt loaf in the UK.
The key ingredient in malt loaf is malt extract derived from barley. Malt extract provides the loaf's distinctive flavor and contributes to its moist, dense texture. Making malt involves soaking barley grains in water to start germination and then drying them to stop the process. This process develops enzymes that convert the grains' starches into sugars extracted as malt.
Malt loaf is often made with dried fruits like sultanas, raisins, or dates, which add sweetness and texture. The inclusion of black tea in the recipe helps to plump up the dried fruits and add a subtle depth of flavor. Other ingredients like black treacle or molasses and dark brown sugar enhance the rich, caramel-like taste of the loaf.
Traditionally, malt loaf is served sliced, with a spread of butter, often as a tea-time snack. Over the years, it has remained a beloved treat in the UK, with its recipe passed down through generations. It's known for being a filling, energy-packed snack, sometimes enjoyed by athletes and outdoor enthusiasts.
The popularity of malt loaf has spread beyond the UK, with recipe variations appearing in other countries. However, with its distinctive stickiness and malty flavour, the classic British version remains the most iconic.
???? RECIPE BELOW
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Ingredients:
1 cup (250ml) hot, strong black tea (without milk or sugar)
1 cup (175g) sultanas
1 cup (175g) raisins, prunes or chopped dates
7 tablespoons (130ml) malt extract, plus extra for glazing
2 tablespoons (30ml) black treacle or molasses
1/4 cup (50g) dark brown sugar
2 cups (225g) self-raising flour
1 teaspoon baking powder - optional
½ teaspoon baking soda
2 beaten egg
oven cook - 150C - 300F 25 - 30 mins
I cooked in a HYSapientia air fryer 140C - 280F 33 mins
I use is a HYSapientia 24L Air fryer oven
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Diastatic malt timelapse | What does it do for your rise? | Foodgeek
Let's see what adding diastatic malt powder does for the rise of your dough. I will add different amounts if diastatic malt powder to 4 starters (plus one control without any) and we'll see how high and how fast they will grow. Is is the magic ingredient that it's made out to be?
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1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
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INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
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#beginnerbread #easybreadrecipe #bread
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My Secret Malt And Bread Recipe.... Delicious
I would have said DO NOT SHARE THIS RECIPE… but what will we gain if we don’t give our brethren UPDATE!
This Malta Guinness Loaf is so good that it should be reserved for the best of the best Family members and friends ????????????… but still, what will we gain if we don’t share to the others ????????????.
Everybody is deserving of enjoyment so serve this for a Tea Party or dessert … it is so easy to make
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#maltaGuinness
#WaysToEnjoyMalta