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Malt and Sultana Loaf

Malt and Sultana Loaf

Recipe Submitted By: bakingmad

Malty flavour with little bursts of fruit.

Preparation Time	25 minutes
Baking Time	30 minutes
Portions	1 loaf
Skill Level	Easy
Average Rating

Malt and Sultana Loaf Ingredients

350 grams	Very Strong White Bread Flour (Allinson)
1 tsp	Sugar
1 tsp	Salt
3 tsp	Malt Extract
175 grams	Sultanas
1 tbsp	Sunflower Oil
2 tbsp	Unrefined Molasses sugar (Billington's)
1 sachet	Easy Bake Yeast (Allinson) 1 x 7g sachet
200 ml	Water warmed
	Runny Honey To Glaze
1 tbsp	Demerara Sugar (Billington's)

This recipe uses

How to make Malt and Sultana Loaf

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Place all of the ingredients into a mixer with a dough hook attached.
Mix to a soft dough and knead for 5 minutes.
If mixing by hand, put the flour, sugar, salt, malt extract, sultanas, oil and muscovado sugar into a bowl. Sprinkle on the yeast and mix to a soft dough with the warm water. Knead on a floured board for 10 minutes.
Shape into a large loaf and place into a greased loaf tin (12 x 22cm/4½ x 9½”).
Leave to prove until double in size. Preheat the oven to 190°C/fan 170°C/Gas Mark 5
Bake for 30 minutes.
Glaze with runny honey while still warm.
Sprinkle 1 table spoon of demerara sugar onto the dough before baking.

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