Malt loaf - for Miriam

[Penny]

Read somewhere you liked malt bread, as you have a machine, wondered if this one would suit.

1/2 teaspoon dried yeast
300g (11 oz) strong brown flour

1/2 tablespoon sugar
15 g butter or marg
1 tablespoon milk powder
1 teaspoon salt
50 g (2 oz) sultanas
2 tablespoons malt extract (from chemist)
240 mlwater.

Make in machine as normal.

Also a very old one for ordinary baking (minus yeast)
#

6 oz flour
3 oz. well chopped dates
1 level tablespoon syrup
1 level dessertspoon malt
1 oz margarine or butter
1 teaspoon mixed spice
1/2 teaspoon baking soda
2-3 tablespoons milk
1 oz sugar

Method.
Gently heat the milk and malt. (not boil)
Remove from heat and stir in the syrup.
Put to one side

In a bowl rub marg into flour, add other dry ingredients.
Stir in warmed mixture and mix well.
Bake in well greased loaf tin.
Moderate oven for 1&1/2 hours.
Let it cool for about 10 mins then turn out on to wire tray and leave to get cold.

Keep in airtight tin.
When ready to eat slice and spread with butter.

cheers Penny.

[Miriam]

Penny.... this is so very kind of you.... but the recipe is totally different to the type of bread I used to buy in UK. Dang it....I even brought back a pkg. of the flour the last time I was over....and I can't remember the name of the bread.

If you go into a bap shop they will name off different types of bread....it is also always available in the grocery stores....no fruits...in it...

I don't know what "strong brown flour is" but I do have Mrs.Beeton's cook book...that I shall look into.

Malted milk powder is available in our supermarkets to add to milk or an ice cream shake, would that be the same that you get at a chemists?.

Cheers
Miriam

[Penny]

Sorry Miriam. I don't think malted milk powder is quite the same a malt. I will take time to check my recipes to see if I can find a malted bread with no fruit. sorry again. cheers Penny.

[Monika]

I have found this recipe ... but it's not for bread machines.

Don't know if it's any help.

Malt Bread

1 oz fresh yeast OR (1 tbsp dried yeast and 1 tsp caster sugar)
1/4 pint tepid water (approx)
1 lb plain flour
1 tsp salt
4 tbsp malt extract
1 tbsp black treacle
1 oz butter or margarine
Sugar & water to glaze (optional)
Blend yeast into water, adding sugar if using dried yeast. Mix flour and salt. Warm the malt, treacle and fat until just melted. Stir both sets of wet ingredients into the dry ingredients -- they should form a soft, sticky dough (add more water if needed). Knead on floured board until firm and elastic. Divide into two, shape into oblongs, roll up like Swiss roll [No, I do not know why] and put into two prepared 1lb loaf tins. Leave to rise until the dough fills the tins (this may take quite a while, anywhere up to 90 minutes). Bake 30 - 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if liked.


Hi, Penny .... was starting to wonder where you were then learned that you've been away on hols. Good to have you back again.

[Penny]

Monika beat me to it, I was just going to put this one on and to say you can omit the fruit. Are you positive it was a malt loaf, they are usually sticky and squashy. Makes me wonder if it was some other kind of bread. cheers Penny.

[Miriam]

Nope......wasn't squishy Penney.
Looking thru Mrs. Beeton's and I'm inclined to think it's the Granary Bread...That Must have been the flour I brought back!
Will have to see if it's available here abouts!

Thanks!!

Miriam

[Miriam]

Penny....I googled Granary flour this morning....and got a site called

www.ochef.com that explained the tastiness of Granary flour...
Fascinating.. Do go have a look!

Miriam

I doubt if the flour is available here but will still have a look see.

[Penny]

Sounds about right Miriam. I found a recipe for a granary loaf this morning and was just about to enter same.
This is for a small loaf made in a bread machine.
You will need to amend quantities if your machine is a larger size.

1/2 teaspoon dried yeast
200g (7.1/2 oz) strong white bread flour
100g (4 oz) Granary flour ( it is already malted)
1/2 tablespoon sugar
15g butter or marg
1 tablespoon milk powder
1 teaspoon salt
200ml water

(note; 210 ml of water if you make the bread on a timer cycle.

SAMOS BREAD

This one uses malt extract, is not a machine recipe, and is cooked in an oven.

900G (2 LB) wholemeal flour
2 teaspoons salt
25g (1 oz) milk powder
25g (1 oz) vegetable fat
20g (3/4oz) fresh yeast
30ml (2 tablespoons honey
30ml(2 tablespoon) malt extract
600ml (1 pint) warm water
25g (1 oz) sunflowder seeds, toasted
50g (2 oz) sesame seeds (roasted

mix all dry ingredients (Except seeds)
Rub in fat (or marg)
Dissolve yeast in the warm water along with the malt and honey.
Mix this into the dry ingredients
Knead until smooth.
Add seeds and mix a further 5 minutes.
Divide dough into three (makes 3 loaves)
Put in prepared tins and leave to prove (about 40 mins)

Pre heated oven 230c 450f gas mark 8 approx 30 mins until golden brown.

sounds delicious, must give it a try.

cheers Penny.

[Miriam]

Thanks Penney.... shall have to see if Granary flour isavailable here.

Don't think it is!!!

Cheers
Miriam

[Rosie]

Have you tried substituting strong cold tea instead of the milk/water?...it works very well.

[Penny]

Good idea Rosie, I often make a fruit loaf using cold tea, delicious. cheers Penny