IRISH MALTED BREAD
Bake a loaf of this easy Northern Irish-style malted bread. It has a deliciously chewy texture and is best served with plenty of butter and jam
Provided by readerrecipebydylanlang
Categories Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.
- Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.
- Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.
- Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.
- Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.
Nutrition Facts : Calories 138 calories, Fat 1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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
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- For the tea, place 400ml boiling water in a measuring cup. Place tea bags in measuring cup and allow tea to steep for 5 minutes. Meanwhile place raisins and prunes in a very large bowl.
- When tea is ready, discard tea bags and pour tea over top of fruit. Add butter so it can melt in the hot tea. Allow mixture to sit for a few minutes so the fruit can soak up some of the tea.
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