Malted sultana bread

Malted sultana bread


2 people made this

About this recipe: This is a well-flavoured, pleasantly sweet bread with a moist texture and good keeping qualities. Slice it thickly and eat spread with a fruit purée or jam or soft fresh cheese. The bread can be kept for up to 4 days.

Norma MacMillan

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

Prep:2hr20min  ›  Cook:40min  ›  Ready in:3hr 

  1. Sift the wholemeal and white flours and the salt into a large bowl, tipping in any bran left in the sieve. Add the yeast and stir to mix, then make a well in the centre.
  2. Stir the malt extract and honey into the tepid water, and pour into the well in the flour. Gradually work the flour into the liquids to make a soft but not sticky dough. Work in the sultanas.
  3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until very elastic. Place the dough in a greased bowl, cover with cling film and leave to rise in a warm place for about 1 hour or until doubled in size. Meanwhile, grease a 450 g (1 lb) loaf tin and line the bottom with baking parchment.
  4. Turn the dough out onto the floured work surface again and knock it back with your knuckles. Gently shape the dough and put it into the prepared tin. Cover with a damp tea-towel and leave to rise in a warm place for 1 hour or until doubled in size.
  5. Towards the end of the rising time, preheat the oven to 190ºC (375ºF, gas mark 5). Uncover the loaf and bake for 35–40 minutes or until it sounds hollow when turned out of the tin and tapped on the base. Turn it out onto a wire rack and leave to cool.

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.

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