Malt Bread Food
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
HUNGRY JACQUE SOURDOUGH MALT BREAD
got an idea to use a non alcoholic malt beverage for my sough dough bread and waalah! came out great! gotta use an already prepared sour dough starter that has ½ cup of malt beverage added to it as a substitute instead of water add your 1 C. flour and allow to rest 12 hours, after that... ready to use!
Provided by Chef hungry jacque
Categories Yeast Breads
Time 3h30m
Yield 1-2 LOAVES, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add malt beverage, starter, salt, mix -- add flour knead for 10 minutes till your dough is soft and pliable, leave the dough to rise in same bowl for 20 minute (covered) in a preferably draft free and warm area, After 20 minutes roll into two small baguette shapes or one large baguette or boule shape make a couple of slash marks on top and let rise in warm, dry, draft free place, allow to rise for 2 hours or until double in size, preheat oven to 375 degrees, put a small metal bowl filled with water in your oven as you bake your bread, bake for 30 minutes allow to cool before cutting with a serrated knife.
Nutrition Facts : Calories 341.2, Fat 0.9, SaturatedFat 0.1, Sodium 873.9, Carbohydrate 71.5, Fiber 2.5, Sugar 0.2, Protein 9.7
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