Course: Breakfast, Brunch, Side Dish, Snack, teatime
Cuisine: British
Prep Time: 15 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour5 minutesminutes
Servings: 12slices
Calories: 198kcal
Author: Jacq
Love the flavour of Soreen malt loaf? For a home-made alternative this tasty teatime malt loaf is an easy fuss-free bake. Nostalgic for the old Harvo loaf of old? This delicious recipe is for you!
In a measuring jug or small bowl pour the milk and add the barley malt extract. Whisk with a fork or balloon whisk to combine thoroughly, scrapping the bottom of the bowl to ensure all the extract is mixed through.
Bake on the middle oven shelf for 50-60 minutes. [check how the loaf is going after 50 minutes, fan ovens may be quicker so check around the 48-50 minute mark]
The loaf is ready when it has risen, is firm to touch, golden, and a skewer popped in the middle comes out clean.
Leave to cool in the loaf pan for about 10-15 minutes before carefully removing to cool completely on a wire rack. Remove the baking parchment once removed from the loaf pan.*[please note: try not to use a loaf pan paper case, those ones you just pop into the loaf pan instead of lining with baking parchment, as the paper cases tend to stick to this loaf during baking]*
Notes
Nutritional data is provided for guidance only and is not a strict calculation as ingredients can vary,
Store malt loaf wrapped in a layer of grease proof paper and/or kitchen foil and place into a food/bread bag or bread bin/container.
Malt loaf will keep for 3-4 days. Older slices can be refreshed in a warm oven for a few minutes or enjoy toasted.
Freeze for 2-3 months, well wrapped.
Malt loaf slices will defrost very quickly.
Sultanas or cranberries can be used instead of raisins.