Monday, 21 February 2011

Malted Fruit Loaf


It's probably much easier than you thought to make a fruit malt loaf and it,s so much nicer than shop bought.  This recipe makes 2 loaves so, you can eat one and freeze one.

Ingredients

450g Wholewheat flour
1 tsp salt
25g mixed spice
50g muscovado sugar
25g fresh yeast
15ml malt extract
25g plain flour
300ml warm water
15ml sunflower oil
100g raisins
1 medium egg, lightly beaten

Glaze

15ml malt extract
15ml apple juice concentrate

Method

Mix together the flour, salt, spice and sugar
.
Mix the yeast with the malt extract, plain flour and warm water.

Leave to forment in a warm place for 5 minutes or until the surface of the liquid is quite frothy.

Add the ferment and the oil to the dry ingredients
.
Mix well with a wooden spoon, then knead well for 5-7 minutes

Lightly knead in the raisins and put into a clean bowl to rise for 30 minutes, covered with a damp cloth.
Punch the dough down with your fist, knead again lightly and divide it between 2 buttered, 1lb, loaf tins. Leave to rise for 30 minutes.

Heat the oven to 200C gas mark6. Brush the tops of the loaves with beaten egg and bake them for 30-35 minutes.

While still hot from the oven, brush with the malt extract mixed with the apple juice. You may not need all of it.

When cool, wrap 1 loaf in foil and freeze,store the other in an airtight container.

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