Malted loaf – Recipe No 113


1940smaltedloaf

I made a wonderful wartime malted loaf the other day. so simple, so tasty, so share-worthy.

So here it is…

Malted Loaf

  • 12 oz plain flour (or malted grain flour)
  • 1 tablespoon of malt extract (if just using plain flour)
  • 1 oz margarine or butter
  • large pinch salt
  • Quick rise dried yeast
  • 1/8th pint warm water or water/milk (add more if too dry)

Method

  1. Place flour, salt and malt extract into bowl and mix
  2. Add in the margarine and rub in
  3. Sprinkle in the quick rise dried yeast
  4. Add in the water/milk and stir
  5. Bring together into dough ball and knead for about 5 or 10 minutes until nice and silky
  6. Place in a 2 lb tin
  7. Place a clean damp tea towel over the top of the tin and place in warm place to rise
  8. Once dough has risen to about an inch or more over the top of the tin remove tea towel
  9. Leave for a further 10 minutes to rise further
  10. Place in pre-heated oven at 200 C and cook for 30-40 minutes until golden brown
  11. Remove and leave to cool in tin for 15 minutes before removing loaf and leaving to stand until cooled
  12. Slice and serve

maltedloaf2

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3 thoughts on “Malted loaf – Recipe No 113

  1. Here is a yeast free malt loaf recipe from “Bakes, Buns and Biscuits” (1940) by Mabel Osborne.
    Ingredients
    1 cup warm water
    75g malt
    50g treacle
    50g sultanas 100 g plain flour
    100g wholemeal flour
    2 tsp baking powder
    ¼ tsp salt
    Method
    Mix the first 3 ingredients then soak the sultanas in it for at least 2 hours. Sift the next 4 ingredients together then combine the 2 mixtures to make a batter. Put the batter in a loaf pan, invert another similar sized pan on top (to help the rise & moisture content of the finished loaf) & bake at gas 3 for 60 minutes, remove the top pan & bake for a further 30 minutes. Cool in the pan, on a wire rack with a clean tea towel over the loaf. When cold remove from the pan, serve thinly sliced & buttered.

    Like

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