Soreen Malt Loaf Food

FAT FREE MALT LOAF

Fat Free Malt Loaf image

Unlike some malt loafs, this doesn't use yeast to rise. This is a type of cake-like bread eaten in slices with tea. I like it with butter, but some people don't.

Provided by Sascha

Categories Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 6

Ingredients

8 ounces self raising flour
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
4 tablespoons sultanas
3 tablespoons golden syrup
150 ml tepid water

Steps:

Preheat oven to 180 C or 350°F
Line the base of a 1lb loaf tin with greaseproof paper, cut to fit.
Sieve flour and ground ginger into a bowl.
Stir through bicarbonate of soda and sultanas, then bind ingredients with golden syrup and water - enough to make a fairly soft consistency.
Turn the mixture into the tin and level off.
Bake the loaf for about 55 minutes, or until risen and firm to the touch.
Allow to cool in the tin for 10 minutes, then turn on to a wire tray to cool completely.
Serve sliced with tea.

Nutrition Facts : Calories 1191.2, Fat 2.8, SaturatedFat 0.5, Sodium 1312.8, Carbohydrate 267.9, Fiber 8.3, Sugar 42.8, Protein 26.4

STICKY MALT LOAVES

Sticky malt loaves image

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

Ingredients

sunflower oil, for greasing
150ml hot black tea
175g malt extract, plus extra for glazing (see tip)
85g dark muscovado sugar
300g mixed dried fruit
2 large eggs, beaten
250g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda

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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