Malt Loaf – I love this. Rich, dark, sticky and filling. My PT recommended Malt Loaf as a good way to get some carbs in whilst keeping the fat down.
I bought some from the shop and smiled as it brought back childhood memories of my Mums healthy lunch boxes.
The shop bought was good but a bit “claggy” in that it stuck to my teeth and roof of my mouth. So resolved to make my own and here it is. This has gone down a storm with my neighbours, friends and clients.
This recipe requires a little prep the night before you cook.
This loaf makes 10 thick slices
Macros per 100g:
Calories 213, Fat 1.48g, Carbs 44.65g, Fiber 1.11g and Protein 4.56g
- 90g Raisins
- 90g Sultanas
- 225ml Hot English Breakfast Tea
- 5 Tbsp Malt Extract
- 2 Tbsp Black Treacle
- 85g Dark Muscavado Sugar
- 2 Large Eggs
- 225g Self Raising Flour
- 50g Spelt Flour
- 1 Tsp Bicarbonate of Soda
You will need:
- Pre heated oven 150C Conventional / 130C Fan
- Large Mixing Bowl
- Scales / Measuring Jug and Spoons
- Foil Lined Large Loaf Tin
- Cooling Rack
Do this night before you make loaf
Measure out your boiling water in jug
Add teabag and make strong team
Add 1 Tbsp of the malt extract to hot tea and stir in
Add raisins and sultanas
Stir in and leave overnight to soak (or at least 8 hours)
Add sugar, treacle and rest of the malt extract to the soaked fruit and tea.
Mix in well
Beat in your eggs
Add your flours and bicarbonate of soda
Mix in until well combined
and looks like this
Pour malt loaf batter into prepared loaf tin
Pop it on middle shelf of pre heated oven
Bake for 1 hour and 5 minutes – 1 hour 15 minutes until risen and skewer comes out clean in test
Leave the malt loaf to cool in tin on a cooling rack
Once cool, turn out, serve and enjoy
This keeps well in an airtight container