This Malt Loaf recipe is an old one from Dan Lepard, which has been revived recently by some of his board members. I used chopped prunes, lard, and a smoked malted bread flour in place of the wholemeal flour in the recipe. My mistake, I think, was to choose a badly proportioned loaf tin, relative to how much the loaf rose, but that did mean I could cut small slices!
Thursday, 25 March 2010
Malt Loaf
This isn't like the soft sticky commercial malt loaf which UK readers may be familiar with, but it's just as tasty. It's a dense loaf which needs a lot of chewing, so a small slice is quite satisfying (particularly when spread with butter). Despite the huge amount of sugary substances in the recipe - golden syrup, treacle, malt extract and dried fruit - it does not taste excessively sweet.
This Malt Loaf recipe is an old one from Dan Lepard, which has been revived recently by some of his board members. I used chopped prunes, lard, and a smoked malted bread flour in place of the wholemeal flour in the recipe. My mistake, I think, was to choose a badly proportioned loaf tin, relative to how much the loaf rose, but that did mean I could cut small slices!
This Malt Loaf recipe is an old one from Dan Lepard, which has been revived recently by some of his board members. I used chopped prunes, lard, and a smoked malted bread flour in place of the wholemeal flour in the recipe. My mistake, I think, was to choose a badly proportioned loaf tin, relative to how much the loaf rose, but that did mean I could cut small slices!
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10 comments:
I love malt loaf Suelle, this looks really good. Must pick up some malt and give this a whirl. Lucie x
Yummy I love malt loaf though never heard of smoked flour before!
Suelle, it's not something we have over here (or at least not that I know of), but it is reminiscent of a date loaf, much beloved by the generation before mine. It does look delicious though - will check out the recipe, thanks! And like Anne, I've never heard of smoked flour before either - did you smoke it yourself?
The smoked, malted flour is commercially available - I think it comes from one of our smaller artisan millers (Bacheldre Watermill - http://www.bacheldremill.co.uk/), although they produce enough to supply at least one of the UK's top-end supermarket chains - Waitrose.
I do like malt loaf! Last time I made it (I think I followed a Gary Rhodes recipe) I had quite a difficult time getting the malt extract - the chemists around here all tried to give me malt & cod liver. Which would not have been good.
Foodycat - I've heard the Gary Rhodes recipe is good, but is it as moist as the Soreen loaf that one can buy, do you know? This loaf was a little on the dry side.
I can imagine the effect that a large dose of cod liver oil would have! I bought my malt extract from Julian Graves, which I believe is owned by Holland and Barrett now. Health food shop needed, rather than chemist!
Don't know if it's just me Suelle, but sure I left a comment on this post and your previous one. Think I've lost comments on your blog before! Anyway am impressed with the malt loaf - yum!
Oh, didn't know about Julian Graves being owned by Holland and Barrett - the two shops are right opposite each other in Plymouth - hummm!
Suelle - I will have a better look next time I visit Waitrose, normally get their stoneground organic wholemeal flour which is great for bread :)
Choclette - I've certainly published all the posts I've recieved from you. If they are getting lost, it's before they reach me!
We have both H&B and Julian Graves here, too, but I've heard that in other places with both, one or the other eventually closes.
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