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.


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


15ml malt extract
15ml apple juice concentrate


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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