Fruit Malt Loaf Recipes

STICKY MALT LOAVES

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.

FRUIT MALT LOAF

Steps:

• Preheat the oven to 325 F. Line a loaf pan with parchment paper. Butter and flour the parchment paper (or spray with baking spray or olive oil).
• In a medium sized mixing bowl, add the flours, salt, baking powder and cinnamon. Whisk together.
• In a small pan, melt the butter. Add the honey and the barley malt syrup. Stir it around gently.
• Remove from the heat, add the dark ale, whisked egg and the chopped dried plums (or raisins).
• Pour the wet ingredients into the dry ingredients. Stir together with a wooden spoon until a soft dough forms.
• Spoon and smooth into the loaf pan, sprinkle a handful of oats on top, and bake for 35-45 minutes, or until a skewer comes out clean. Remove from the oven and let it cool in the loaf pan.

MALT LOAF

Steps:

• Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.
• Mix the flours, salt, yeast and sultanas in a mixing bowl.
• Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.
• Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.
• Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.
• Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.
• Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.
• Slice and eat with butter.

LIGHT MALT LOAF

Steps:

• Place all ingredients (except the milk) into the bread machine pan in the above order, or as directed by the manufacturer. Select the Basic Bread setting; press Start.
• After the baking cycle is complete, remove the bread from the pan and brush the just baked bread with milk. This will give it a soft and shiny crust.

IRISH BARM BRACK (FRUIT LOAF)

Steps:

• Soak the raisins and currents in the cold tea overnight.
• Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
• Add all the remaining ingredient to the raisins, currents and cold tea.
• Stir well and pour into the prepared loaf pan.
• Bake for apprx 1 1/2 hours or until cooked through.
• Keeps well in a covered tin.
• Serve buttered.

EASY FRUIT MALT LOAF

Steps:

• In a bowl add together your bran, milk, cinnamon, vanilla extract, strawberrys and sultanas. Give a light mix. Then leave overnight or until the bran has lost original form
• Once the bran has absorbed the milk, and has gone like a mushy texture, you can the add your self raising flour and sugar. Mix altogether until all combined with other ingredients
• Put the mixture into buttered, medium sized loaf tin or something similar to this
• Place into a pre heated oven ( 160 degrees c) for 25-30 minutes. Keep testing the minture though!!! You will know it is cooked if you insert a knike blade and when pulled out it is clean.
• Allow to cool then slice and enjoy with butter, or its even yummy on its own

MALT FRUIT BREAD

Steps:

• grease a 9x5 loaf tin.
• sift the flour,baking soda and baking powder and add the sugar.
• warm the syrup,malt and milk; stir till well blended; then allow to cool.
• add the fruit to the flour,stir to cover,then stir in the cooled syrup mixture and the eggs.
• stir to blend all ingredients.
• turn into prepared tin and bake on centre rack of the oven at 300*F (mark2) for about 1 and 1/2 hours.
• turn out on rack to cool.
• store.
• wrapped in foil.
• to enjoy--slice,butter and munch away!