Malted sultana bread

Ingredients

Serves: 8

200g (7 oz) strong wholemeal (bread) flour, preferably stoneground
150g (5½ oz) strong white (bread) flour
½ tsp salt
1 tsp easy-blend dried yeast
3 tbsp malt extract
1 tbsp clear honey
200 ml (7 fl oz) tepid water
85g (3 oz) sultanas

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Preparation method

Prep: 2 hours 20 mins | Cook: 40 mins

Each slice provides

B6, copper, selenium

Some more ideas

For an attractive shiny finish, as soon as the bread comes out of the oven, brush the top with 2 tsp warmed clear honey. * For a malted apple and sultana bread, add 1 medium-sized dessert apple, cored and diced, and 50 g (1¼ oz) lightly toasted and chopped almonds with the sultanas. * Slightly stale malted sultana bread makes an excellent bread and butter pudding, and you don’t need to add any extra dried fruit.

Plus points

Malt extract is produced by soaking barley grains, then letting them germinate under controlled conditions so that the starch is converted into dextrin (a type of gum) and malt sugar (maltose). When added to baked goods, malt extract gives a distinctive taste and moist texture, and provides phosphorus and magnesium. * Honey has been a much-prized source of sweetness since ancient times, and has been used throughout history to treat a range of different medical problems. In Chinese medicine, honey is believed to harmonise the liver, neutralise toxins and relieve pain.