Malt Loaf - "Soreen Style"
The famous Soreen Malt Loaf is a dense sticky loaf of bread that so many love. This is my interperetation of this classic UK loaf of bread. While not identical, the flavours are there and the result is damn tasty.
Ingredients:
- 375g Bread Flour
- 10g Active Dry Yeast
- 25g Vegetable Shortening
- 25g Milk Powder
- 2 Eggs
- 200g Raisins
- 150g Malt Extract
- 300g Water (optionally use a strong tea like PG Tips or similar)
- 5g Salt
- 5g Cinnamon Powder
Process:
Step 1: If you are using the tea method, boil and brew the tea, and add the raisins, it should only take 5 minutes to soften the raisins up. Otherwise, add the raisins to the water and allow to soak for a couple of hours.
Step 2: Remove the tea bags, and strain the raisins out capturing exactly 150g of the raisin/tea/water. Combine the malt extract with this water/tea mixture and stir until disolved. You should have 300g of malt/water/tea in a bowl.
Step 3: Combine all remaining ingredients (except the raisins) in a bowl and put in a mixer on a medium/high speed and mix well. You should have a nice thick cake like batter. Allow this mixture to proof until doubled.
Step 4: Once proofed, use a spatula or similar to mix in the raisins and pour the mixture into a prepared bread tin. Allow to proof until doubled in the tin and bake for about 1 hour at 150C and it should be ready to go.
but I think I would like it. Lovely bread, Kiint.
Paul
Your Malt Loaf looks yummy ! I worked very hard at this after coming to live in Canada from the UK.I brought a loaf back with me after a visit there and stuck as closely as possible to the list of ingredients on the wrapper. Then trial and error - lots of it! The caramel colouring makes no difference to the taste and if not available the loaf will only lack the dark colour. So here is my result....
7/8 cup warmish water
1 1/2 teaspoons active dry yeast
1 scant teaspoon caramel colour
1 tablespoon vegetable oil
2 tablespoons corn syrup
2 3/4 cup AP flour
1 tablespoon diastactic malt flour ( this is what makes it sticky)
1 tablespoon malt extract
1 tablespoon dried whey powder
1 teaspoon salt
1/2 - 3/4 cup raisins
I had a bread machine when I first played around with this but it works just as well in the KA or by hand. I usually wake up the yeast in the warm water then add the oil, corn syrup and caramel colour.Then add all the dry ingredients.Knead until smooth and slightly tacky, lastly folding in the raisins. Leave to rise. Turn out, shape and put in pan to rise again. Bake at 350F. If you like the top shiny and sticky, brush the hot loaf with 50g sugar and 4tbsp water boiled for 2 minutes. It's a while since I've made this - now I'll have to make a loaf tomorrow ! Merlie