Malt Loaf

For those of you who have never heard of 'Malt Loaf' (this would possibly be my American friends/family back home), it's a delicious fruity malty bread that comes in a bright yellow package here in England, and after eating it, you spend about an hour picking the sticky bread from your teeth.  Cypress, Zephyr, Derek and my husband love it.  I think it's 'okay' and Indigo (Ms. OCD) won't touch it.

As I am trying to replace anything we buy from a store with 'make your own', I searched for a recipe, and I gotta tell ya......this is wayyyyy more delicious than the packaged malt loaf. I'll never touch store bought again. Not only does this lovely recipe NOT stick to your teeth, but it's so tasty fresh out the oven and it keeps really well.  I now like Malt Loaf a LOT.

One ingredient required is 'Malt Extract', which is great source of Vitamin B.  I found this at the local health food store with no problems, it wasn't expensive and the jar will make loads of bread before I need another. I've read this may be difficult to find in the states, but check the health food stores.  Just make sure you don't get the malt extract with cod liver oil, which would taste dreadful in any recipe.

Also, for my peeps back home, ''sultanas'' are 'golden raisins''.  And here's a tip......go to your local Persian grocery store to buy them. You get a HUGE bag for pennies versus the tiny bags for mucho money at regular stores. While you're there, stock up on your herbs and spices and tea.....because Persian stores are the best place for those items. (We have a Lebanese store near our former  home in Surrey we stock up at)  You pay pennies for fresher spices.

Here's the recipe. Click the recipe title to redirect to the site I found it on. I made it exactly as written (I guessed at the American equivalent of measurements..so I typed in what I used as 'cups'). It went GREAT with an iced coffee on a hot day.

Malt Loaf Recipe

MALT LOAF - makes 2 x 1lb loaves (450g)

8oz/225g sultanas (I just used 1 cup)
8oz/225g raisins (1 cup)
3oz/85g butter (1/3 cup)
half pint/290ml water 
12oz/340g self-raising flour (2 cups)
half teaspoon bicarbonate of soda
pinch of salt
8oz/225g soft dark brown sugar (1 cup)
2 large eggs, beaten
2 tbsp malt extract

1. Preheat oven to 180c/350f/gas 4. Grease and flour 2 x 1lb loaf tins.

2. Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool a little.

3. In a large mixing bowl, sift the flour, bicarbonate of soda and salt together. Stir in the sugar.

4. Pour in the warm fruit mixture and add the beaten eggs and malt extract. Mix well with a spoon.

5. Pour into the prepared tins and bake in the centre of the oven for 30 minutes, then move to a lower shelf and bake for a further 30 minutes or until a skewer comes out clean. Allow to cool in the tin for five minutes.

Slice, butter and ENJOY!!