Finger-Licking Malt Loaf

Gary Waite @cook_20376404

IMP (International Masters of Publisher's) Grandma's KITCHEN/ Old-Fashioned Breads. VARIATIONS : For a change , replace the raisins and sultanas with the same weight of dried apricots or pears

Gary Waite @cook_20376404

IMP (International Masters of Publisher's) Grandma's KITCHEN/ Old-Fashioned Breads. VARIATIONS : For a change , replace the raisins and sultanas with the same weight of dried apricots or pears

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Ingredients

1 hr 20 min.

8 tbsp.malt extract
90ml/ 3fl oz hot strong tea
175g/ 6oz wholemeal self-raising flour
1/2 tsp.ground mixed spice
75g/ 3oz raisins
75g/ 3oz sultanas
1egg, beaten

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Steps

1 hr 20 min.

1

Grease a 900g/ 2 lb loaf tin and line with greaseproof paper. Preheat the oven to 140 oC/ 275 oF/Gas 1
2

In a small bowl, mix together the malt extract with the hot tea and leave to cool
3

Sift the flour into a large bowl with the mixed spice. Add the raisins, sultanas, beaten egg and malty tea. Mix together well with a wooden spoon
4

Spoon the mixture into the lined loaf tin. Bake in the preheated oven for 1 1/4 - 1 1/2 hours, or until a warm skewer inserted into the middle of the loaf comes out clean
5

Leave the loaf to stand for 10 minutes in the tin. Turn out onto a wire rack, removing the greaseproof paper
6

Once the loaf is cold, wrap in greaseproof paper and store in an airtight container for a minimum of 2 - 3 days