Malt Loaf


  • 1 lb. plain flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • generous 1 pint warm water
  • 1 tablespoon dried yeast
  • 3 tablespoons malt extract
  • 2 tablespoons black treacle
  • 1 oz. butter
  • clear honey for glazing


Sieve together the flour and salt. Dissolve the sugar in the water and sprinkle the dried yeast on top. Leave for about 10 minutes or until frothy. Warm together malt extract, treacle and butter. Allow to cool. Add malt and yeast liquids to the flour and work to a soft dough. If the mixture is too soft, add a little more flour. Turn on to a lightly floured working surface and knead well until the dough feels smooth and elastic and is no longer sticky. Divide the dough in half, flatten each piece and roll up as for a Swiss roll to fit two greased 1 lb. loaf tins. Put into lightly oiled polythene bags and leave to rise until they reach the top of the tins. Remove the bags and bake in a moderately hot oven, 400°F., Gas Mark 6, for 40–45 minutes. Turn out, brush the tops of the loaves with honey while still hot and allow to cool on a wire tray. Makes 2 1 lb. loaves.