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Submitted by Monica on April 1, 2008 - 11:25am. Malt loaf updateWell, I tried the un-yeasted malt loaf recipe listed on this site a few days ago. It had good flavor and crumb, but it is not the one I remember. The one I use to get in the UK was very dark, almost black, and sticky delicious! Still looking for THAT recipe if anyone can help. I haven't tried the one with yeast, but by looking at the ingredients, I know it won't be dark, sticky, and rich. I will try it next week however. Today I made richman's brioche from BBA!
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Making it sticky.
though you will I doubt go for this, this is the sticky in the loaf..
diced dates,,,, you can't tell they are there, try it, just once. I do have a recipe that a friend sent me from UK that I will look out tomorrow for you. though it is not "the"
malt loaf...... qahtan
where are you???????
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sticky malt loaf
Thanks, I will try it next time I make one. I'll keep looking for THE one. I am in SC.
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Malt loaf recipe.
Oooops, sorry I looked for the recipe that I thought I still had, but it was the one with Sultatnex in it.. sorry about that.
qahtan
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I've got another recipe...
...for a sticky date malt loaf which I could post if you'd like.
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malt loaf
yes please, post your sticky date recipe...... qahtan
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UK Supermarket Malt Loaf
I believe this is the thing you are referring to
http://www.soreen.com/original_malt_loaf.asp
That page gives the ingredient listing (in decreasing weight order) - albeit as graphical rather than real text.
Sticking those bits of information into a spreadsheet and make a big assumption
- water is (flour+starch+malted flour) x 70% (its a supermarket, wrapped. "moist" loaf)
and juggle the missing numbers to make them fit
Then converted to Bakers Percentages, my guess comes out at
Wheat Flour 73% (doubt its wholemeal - no product claims for fibre - maybe start with 50/50 bread and plain (all purpose) ? )
Water 70% (some rehydrating the raisins?)
Raisins 34%
Starch 14% (Potato Flour? Rice Flour? Cornflour?)
Invert Syrup 14% (maybe Golden Syrup here in the UK?)
Malted (Barley it said on the bread pack ingredient listing) Flour 12%
Malt Extract 11%
Dried Milk Whey 7% (Milk powder? rehydrate with some of the water)
Vegetable Fat 5% (they say "fat" rather than "oil" so cake margerine, to be rubbed into the flour?)
Salt 2%
Yeast 2% (I'd use 1% of easyblend)
Emulsifier & Preservative <1% (maybe a drop of egg yolk?)
So who is going to guess at a process?
Here's my totally untested guess
- Soak the raisins in a little of the (warmed) water for a few minutes
- Rub the fat into the wheat flour.
- Combine all the flours, yeast, salt, any water drained off the raisins and the milky water in a food processor. Run it for 30 sec or so after it comes together, to simulate an industrial mixer developing the gluten.
- Add the syrup and the malt extract. Run the processor for only just long enough to roughly incorporate them.
- Add the raisins and mix in by hand.
Let it rise for a while...
It'll probably look pretty sloppy...
The product is flat-topped - so ideally, bake it in a pullman tin.
That should get you quite a long way down the track, I hope.
Incidentally, I refuse to buy it (even for research purposes) while it has a "Delia's Cheat Ingredient" sticker on the pack...
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Malt loaf
Yes, that looks like the one - but with a modern label. Real stick-to-your teeth stuff. I'm afraid I don't understand the "Delia's Cheat Ingredient" reference? Look forward to hearing if anyone tries to bake it, A.
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Delia's cheating
Delia Smith (something like the English Martha Stewart, and previously a campaigner for actual cooking rather than ready-meals) is currently on the (no advertising allowed) BBC TV encouraging us to "cheat" by "cooking" with tinned minced meat, and, no kidding, frozen instant mashed potato. She is of course selling a book detailing all the brand names. And the manufacturers are running tie-in marketing campaigns signposting all the products thus promoted.
This campaign manages to be disgusting on a number of levels.
Seemingly, from the presence of the standardised (branded) Delia sticker, this product gets into her circus.
As long as this marketing campaign continues, I'm doing my little bit to demonstrate that it actually repels rather than attracts me - by simply not buying anything at all that has one of her "approved" stickers.
About: http://blogs.guardian.co.uk/food/2008/03/delia_liveblog_tonight_830.html
And http://www.bbc.co.uk/food/tv_and_radio/deliauncovered_index.shtml
Next series, Delia will "go molecular" with Heston Blumenthal (April Fool) http://blogs.guardian.co.uk/food/2008/04/deconstructed_delia.html
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Soreen have been making for
Soreen have been making malt loaf for quite a while and I've enjoyed their product for many years and frankly don't care if it's Delia's ingredient du jour.
One suggestion I would make is that as with other mixtures that use syrup - you might want to let the final baked loaf 'mature' or 'ripen' over the course of a week (keep it tightly wrapped in a tin). This works great with fruit cake and gingerbread. I'm pretty sure it would do wonders for malt loaf also.
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malt loaf comments
Keep it all coming! I will try them all until I get the one I want. I will try the cut up dates too. Frankly, dougal, I don't understand any of what you said, but I will try to figure it all out at some point. I am not into % for ingredients, too much math and I am a math-a-phobe! Monica
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THAT'S IT! malt loaf
Dougal, that IS the one I am after! Now to figure it all out! Thanks, Monica
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Malt loaf maths, etc
The ingredient listing (on Soreen's website and on the packet) does not constitute a recipe.
But, rather like a crossword puzzle, there are a lot of blank spaces that one can fill in from the skeleton that they provide. For example, the ingredient listing is legally required to be in weight order - heaviest first, so despite the starch and the malted flour, we know there's more ordinary flour than there is water. And "97% fat free" means the fat must be less than 3% of the total weight.
I've tried to explain what was the justification for most of my guesses to fill in the blanks.
And then -- for simplicity-- I've expressed my suggested ingredient quantities as "Bakers Percentages" where everything is referenced off the total weight of flour. (I've included the "starch" in the "flour" quantity - right or not, that's what I've done!)
Bakers Percentages means the making of different sized batches is really easy on the maths.
Especially when combined with a cheap (£8 =$15?) digital scale with a readout in grammes.
So, for a smallish quantity, you could simply multiply all my percentages by 2, and weigh out that quantity in grammes, giving: -
146g of white flour, 140g of water, 68g raisins, 28g cornflour, etc... its easy!
Now, other folk might have different ideas on "reconstructing" the ingredients listing, and, hey, I'd learn from the reasoning behind other suggestions.
The same goes, much, much more so for the method.
For simulating an industrial process, IMHO we are talking food processor. (But don't put the raisins in!) Its intensive mixing, plus all that malt, means you need a fast (warm) rise, because the dough won't hold up long. So, I'm suggesting specifically developing the gluten before making it sloppy with the syrup...
And, then I think, bake it more like a cake than a loaf. And I like the idea of putting it in a cake tin for a day or two before eating it. (In theory anyway!)
I'm not a food technologist, and would like to hear how others might go about using this list of ingredients -- or even deliberately modifying them to simulate at home the commercial/industrial product.
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malt math
Thanks dougal for the time you have spent on helping me out. When I have some "quiet time" I will try this out. As a bonus, my son has a Ph.D. in math, and my daughter-in-law is a statistical analyst, somehow, I WILL do this! Thank you, thank you. Monica
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qahtan, it's yeast-risen, just noticed...
Do you still want it? It's got dates, nuts, sultanas, and raisins, along with treacle and malt extract.
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