I’ve always loved malt-loaf – the bought stuff I’m afraid – but only as I have never been able to make my own that comes close to that moist malty flavour that when spread with butter makes a delicious snack perfect for taking on a walk to bridge to gap before reaching the pub.
With plenty of help from my friends at Muntons, we’ve got an easy recipe that makes a marvellous malt-loaf using only decent ingredients. The secret to get the rich, malty flavour and colour, is to use a little red malt flour, treacle and dried malt extract. For the very soft crumb, some Diax (diastatic malt flour) has been added.
I’ve given weights here to make two 500g loaves which I have baked in a Panibois “Duc” wooden baking mould. These moulds are suitable for baking and freezing breads and cakes and are for those wanting to sell or giveaway their creations.
- 400g Strong white flour (100%)
- 220g warm water (55%)
- 140g raisins (35%)
- 50g dried malt extract (12.5%)
- 50g black treacle (12.5%)
- 15g softened butter (3.5%)
- 20g fresh yeast or 1 sachet instant (5%)
- 8g Fine Cornish Seasalt (2%)
- 40g Diax (10%)
- 40g Red Malt Flour (10%)
In a large bowl, add all of the dry ingredients and mix together. Next, add the remaining water, butter and treacle and stir together to form a dough, using a dough whisk. When the mix becomes too difficult to stir it is ready for a knead. Tip out the bowl onto a lightly oiled surface and scrape out the bowl using a dough scraper to make sure that there is nothing wasted.
Now, knead the mixture to form a dough for a minute or two, until the dough becomes smooth and elastic. Lightly oil the bowl and put the dough back into it and leave, covered with a damp teatowel (this helps prevent the dough from developing a dry skin) for an hour or two, for its bulk ferment, until the dough has doubled in volume.
Take the dough from the bowl and gently knock it back (knead) on your lightly oiled surface for a few seconds. Divide the dough in two and shape into loaves. Place each into a lined “Duc” mould and cover with a teatowel in a warm place (a warm kitchen will do) for about an hour, until it has doubled in volume again.
Bake in the wooden Duc mould at 220°C (about 200°C for fan ovens) for 25 minutes.
Allow to cool in the mould, slip out, slice up, butter, put slices together and back into the Duc. Dig out your rucksack, put on your walking boots and enjoy.Print This Post