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.
B6, copper, selenium
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.
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.