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
- Place flour, salt and malt extract into bowl and mix
- Add in the margarine and rub in
- Sprinkle in the quick rise dried yeast
- Add in the water/milk and stir
- Bring together into dough ball and knead for about 5 or 10 minutes until nice and silky
- Place in a 2 lb tin
- Place a clean damp tea towel over the top of the tin and place in warm place to rise
- Once dough has risen to about an inch or more over the top of the tin remove tea towel
- Leave for a further 10 minutes to rise further
- Place in pre-heated oven at 200 C and cook for 30-40 minutes until golden brown
- Remove and leave to cool in tin for 15 minutes before removing loaf and leaving to stand until cooled
- Slice and serve
The 1940's Experiment 
Adore homemade bread and this looks gorgeous. Do you use a full sachet of yeast Carolyn?
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Well I used 2 teaspoons which I think is one small sachet xxx
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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.
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Love some of these recipes…The Malt loaf sounds good 🙂
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Now, this one sounds good!
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In my youth, the40’s, we used to buy a malt loaf from our local baker and it was a sweet bread. Is this a sweet bread or will I need to add sweetener? Your loaf looks delicious and I can’t wait to try it. Thanks.
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This is quite funny, my name is Jeanette and I was born in the 40’s. Small world.
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I remember this as a child, Mum used to occasionally buy this in a cob loaf from the baker when he came around in his bread van. It was in the 40s and Dad had just returned from the war. I think it was a treat for him and Mum thought the malt would ‘build him up’.
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I doubled the ingredients to make 2 loaves but found I needed to add a lot more water. Then again, I used bread flour. Now we’ll wait and see what comes out of the oven.
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