Old-Fashioned Malt Loaf

Course: Breakfast, Brunch, Side Dish, Snack, teatime

Cuisine: British

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: slices

Calories: 198kcal

Author: Jacq

This Old-Fashioned Malt Loaf is adapted from the old-fashioned British Harvo malt loaf recipes that were popular during the mid 1900s. The flavour of this malt loaf is also similar to the British produced Soreen fruity malt loaf that is a popular family favourite. Malt loaf is a really easy bake and produces a malted sweet loaf packed with juicy raisins and is especially delicious toasted. It's delicious spread with butter or margarine, along with a nice cup of tea for morning or afternoon breaktime or as part of teatime. No eggs are required for this malt loaf recipe, and it can be easily prepared as dairy-free so it's perfect for vegan and plant-based diets. Also, this is a no-knead, no-yeast, and no-rising simple recipe and you will only need everyday pantry ingredients.

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US Customary - Metric

Equipment

2 Ib loaf pan
Baking paper.
Mixing bowl
Measuring jug
mixing spoon
small balloon whisk [or fork]
sieve

Ingredients

400 grams plain flour [all-purpose flour]
2 teaspoons baking powder
½ teaspoon bicarbonate of soda [baking soda]
70 grams light/soft brown sugar [or dark brown sugar]
1 pinch salt
140 grams raisins [or sultanas]
375 mililitres soya milk [or your usual milk]
2 tablespoons barley malt extract

Instructions

Preheat the oven to 160°C Fan / 180°C / 355°F / Gas Mark 4.
Using vegetable oil or margarine grease the loaf pan and line with baking paper.
Sift the flour, baking powder, and bicarbonate of soda into a mixing bowl.
400 grams plain flour, ½ teaspoon bicarbonate of soda, 2 teaspoons baking powder
Stir through the sugar and salt.
Mix in the raisins.
70 grams light/soft brown sugar, 1 pinch salt, 140 grams raisins
In a measuring jug or small bowl pour in 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.
2 tablespoons barley malt extract, 375 mililitres soya milk
Pour the malted milk into the flour mixture.
Stir until all combined.
Scoop the mixture into the lined loaf pan.
Bake on the middle oven shelf for 45-60 minutes.
[check how the loaf is going after 45 minutes especially for fan ovens as they tend to bake quicker.
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 removing and placing on a cooling rack.
Remove the baking paper 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 paper, as the paper cases tend to stick to this loaf during baking]*

Notes

Store malt loaf wrapped in a layer of baking paper and/or kitchen foil and keep in a bread bin/container.
Malt loaf is usually enjoyed sliced and spread with butter or margarine. Fruit jam or marmalade is also nice. Toasted malt loaf for breakfast is especially nice.
Malt loaf will keep for 3-4 days. Older slices can be refreshed in a warm oven for a few minutes or toasted.
Freeze for 2-3 months, well wrapped.
Malt loaf slices will thaw very quickly.
Sultanas or cranberries can be used instead of raisins.
You can replace the barley malt extract with golden syrup, light molasses, treacle, maple syrup, brown rice syrup, or your preferred thick syrup. However, do note that the end result will not be a malt loaf and the flavour will be changed.
As we are a plant-based family we use vegan-friendly ingredients so we use soya milk for our malt loaf but you can use your usual milk if preferred.

Nutrition