Malt Loaf
This no-knead malt loaf recipe will give you a deliciously sticky and moist malt loaf to enjoy with your afternoon cup of tea.
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Makes: 1 loaf
  • 450 g (16 oz) plain (AP) flour
  • 250 g (9 oz) warm water
  • 225 g (8 oz) sultanas or other dried fruit
  • 6 tbsp malt extract
  • 2 tbsp treacle
  • 2 tbsp soft brown sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • Honey (or malt extract) for glazing
  1. Place the water in a large bowl and stir in the malt extract, treacle and sugar. Add the dried fruit and leave to soak for 15 minutes.
  2. In a separate bowl add together the flour, salt and baking powder.
  3. Add the flour to the liquid in three batches and stir well to achieve a thick batter.
  4. Line a 10cmx10cmx20 cm (4"x4"x8") loaf tin with baking paper spoon the batter into the tin.
  5. Bake at 160°C/320°F fan oven, 180°C/360°F normal oven for about an hour until a skewer comes out cleanish.
  6. Paint the top with honey and leave to cool in the tin.
  7. Remove from the tin, peel off the paper and brush the side with some warm honey. Leave for a couple of hours before slicing.
Store the loaf in an airtight container to keep it nice and moist. The only thing you need to accompany this bread is some butter!

You can adjust the amount of malt extract you add according to your taste. I find that 6 tbsp gives a good malty taste but you could reduce the quantity if you wish.

Any dried fruit is fine for malt loaf. Chop larger fruits like dates, prunes or apricots to the size of sultanas before adding.