Paul Hollywood’s malt loaf
Ingredients
- 1 tbsp brown sugar
- 3 tbsp malt extract
- 2 tbsp black treacle
- 25 g/1oz butter plus extra for greasing
- 350 g/12oz strong white bread flour plus extra for flouring
- 100 g/3½oz strong wholemeal flour
- pinch salt
- 14 g/½oz fast action yeast
- 225 g/8oz sultanas
- 250 ml/9fl oz warm water
- 1 tbsp warm honey to glaze
Instructions
- Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.
- Mix the flours, salt, yeast and sultanas in a mixing bowl.
- Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.
- Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.
- Grease two 450g/1lb loaf tins and divide the mixture between them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a reusable food cover so that it's loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.
- Preheat the oven to 190ºC/375ºF/Gas mark 5. Remove the plastic covers and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.
- Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.
- Slice and eat with butter.
