Malt and Maple Loaf

Mention “malt loaf” to a Brit and they will generally think of Soreen.  Dense, dark and fudgy, Soreen is the kind of cake my nana used to have in her bread tin to eat alongside her afternoon coffee.  It’s good stuff but it’s nothing like the tea-bread I’ve been making recently.

Lighter, less chewy and less treacley, my own version of the malt loaf is more like a fruit-loaf but with a very distinctive malted flavour.  It’s lovely sliced with some strawberry jam but is spectacular toasted and smeared generously with butter.

P.S.  In the past I’ve used honey or treacle or plain syrup instead of the maple syrup and the loaf has still been very good.  Think the maple flavour does add a little something though.  🙂

Malt and Maple Loaf

15g dried yeast

15g caster sugar

150ml warm water

400g plain flour

200g sultanas

2 tblspn maple syrup

3 tblspn malt extract

25g butter

1/2 tspn salt

(Extra warm water may be required)

  • Whisk together the yeast, sugar and water in a large bowl.  Cover and set aside in a warm place for 15 minutes.
  • Meanwhile melt the butter in a small pan over a low heat along with the maple sugar, malt extract and salt.  Do not boil.  Remove liquid from the heat once the butter has melted and combined with the syrups.
  • Sift the flour into the yeast liquid.  Add the sultanas and contents of the pan.  Stir with a wooden spoon to combine and create a dough. 
  • Remove dough from the bowl and knead on a floured surface for a good 5 minutes.  You may need to add a little extra water if dough is too tough.
  • Shape dough into a loaf shape and place in a buttered 1kg loaf tin.  Cover with a clean tea towel and leave in a warm place for 4 – 6 hours or until the dough has risen to the top of the pan or doubled in size.
  • Bake in a 180 oC oven for 45 minutes.
  • Remove from pan and cool thoroughly before slicing and enjoying. 

17 thoughts on “Malt and Maple Loaf

  1. Your pictures are always TOO good – I wanted to reach into the computer and pick up that buttered slice!!
    Wendy (Wales)

  2. No raisins or fruit in my bread, thank you – brr, one of my pet peeves – but fresh out of the oven homemadebread with butter and perhaps a bit of cheese… oh that’s bliss!

  3. This looks great!

    You know, I’ve never tried baking bread with malt syrup before. I think it must be a very UK ingredient to use. I love sultans in bread and maple syrup is always a welcomed addition to just about any recipe.


  4. Yum, I made a tea loaf a while back to use up some dried fruit I had lying around, but didn’t put any malt in it. I totally love Soreen though, so the maltiness of that plus the deliciousness of home made tea bread has to be worth a try!

  5. This looks heavenly – looks just what I need with my breakfast!

    I am going through a maple syrup phase at the moment – even put it in your delish blueberry soup last night (will post on it soon) –

  6. I had everything in the pantry so just made it! Rising for another 5 hours and looking forward to the aroma from the oven…Wendy you must have great arm muscles, I was ‘phoofed’ after the kneading, perhaps the dough was too stiff and I may have needed more liquid on this cold autumn day. We will see. Thanks for this recipe – I was tempted indeed!

  7. Yes, I would definitely add more liquid this time to achieve a softer dough. I would say it depends on the flour. Out of the oven now and has not risen as much as your lovely photo Wendy, but a nice crunchy crust and have cut while still warm – delish!! Will try again soon.

  8. Nylondiner – I tried it with dried cranberries once and it was good. Imagine anything would work though.

    Aforkfullofspaghetti – Butter is essential, I agree!

    Wendy – Thank you! 🙂

    Heather – Hope you enjoy it!

    Pia – No fruit loafs?? Goodness. 😉

    Siri – I’m not sure what else it can be used in other than milky drinks. It’s good stuff though!

    Jenny – Agreed!

    Holler – It was indeed. 🙂

    Dear Little Miss Moi – Thank you!

    Johanna – Oooh, nice idea! Bet that was lovely.

    Lucy – Seems a few of us are. I had some young guests for breakfast this morning and they had it on toast!

    Helen – It was a very stiff dough indeed. I always use organic flour and mineral water for baking breads as I read that the chemicals in tap water/normal flour can prevent rising. Plus my airing cupboard is always toasty warm – perfect for proving. Shall add note above to suggest more water might be needed in different conditions. Thanks! Great to get feedback. 🙂

    Rosie – You are one spoilt wee dog if you’re getting Soreen! Shan’t let Marco read this. Tell your Dad and the gang to bring you up for a visit soon.

  9. Thanks for those wee hints Wendy, organic flour and mineral water may just be the answer, and I do wish for an airing cupboard again – the best for bread. We are toasting the bread this morning – not much left for the rest of the day….

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