Malt Bread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb white flour (or a mixture of plain white and wholemeal flour)
  • 1oz fresh yeast
  • ¼ teaspoon Salt
  • ¾ pint lukewarm water
  • 2 tablespoons black treacle
  • 2 tablespoons extract of malt
  • 2oz butter
  • 2oz sultanas


    Sieve flour into a bowl. Cream yeast with a little water, and dissolve salt in rest of water. Add the yeast and water to the flour, then add treacle, malt, butter and sultanas. Knead to an even texture, prove till double in size, knead again and shape into tins. Prove until the mixture reaches the top of the tins, then bake at 425 °F, 220°C, gas mark 7 for forty-five minutes, turning the loaves halfway through cooking time. Remove to a wire tray and glaze with milk and sugar syrup.