recipe for Malt
published with the permission of the Flour Advisory
1956 the Flour Advisory Bureau (FAB for short) has been
providing information on all matters relating to and
concerning flour and bread in the UK to the public,
media, schools, health professionals, the catering,
retailing and baking trade.
is also keen to encourage people to eat more bread as
part of a healthy, balanced diet. From educational material
to issue led PR initiatives, the promotion of bread
in all its variety, versatility, vitality and not least
the nutritional value has always been a priority for
recently FAB has worked with a team of experts and nutritionists
to devise the ultimate eating plan. Vitality Eating
System is thier new resource and targets women who are
interested in either losing or maintaining their weight
whilst eating healthily. The system provides consistent,
accurate and proven information based on sound science
and has been endorsed by the experts and by top TV babe
Cat Deeley. Whilst providing a healthy long-term option
to faddy and quick fix diets the system focuses upon
effective, realistic and practical dietary advice for
consumers. Launched on the 2nd June 2005 the Vitality
Eating System will help you look and feel great!
you are looking for information on bread and flour have
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Bureau web site <click
(2 1/2 fl oz) hand-hot water
200g (7oz) brown flour or 100g (3 1/2 oz) wholemeal
flour and 100g (3 1/2 oz) strong white flour
2.5ml spoon 1/2 tsp) salt
2 x 15ml spoons (2 tbsp) malt extract
2 x 15ml spoon (2 tbsp) black treacle
25g (1oz) margarine
30g (1oz) dark soft brown sugar
100g (3 1/2 oz) sultanas
Honey or golden syrup to glaze
2 x 5ml spoons (2 tsp) conventional dried yeast +
5ml spoon (1 tsp) sugar
or 15g (1/2 oz) fresh yeast
or 1 x 5ml spoon (1 tsp) fast action easy blend yeast
to make Malt
the dried yeast and sugar into the water and leave
until frothy, or blend the fresh yeast with water,
or mix the easy blend yeast with the flour.
the flour and salt in a bowl, add the sultanas.
the malt, treacle, margarine and sugar until just
melted and the sugar dissolved, and stir into the
flour with the yeast liquid. (Note: if using instant
yeast add to dry flour and warm the water with the
onto a floured surface and knead until no longer sticky
(about four minutes), adding more flour if necessary.
and place the malt
a greased 500g (1lb) loaf tin. Cover the dough and
leave to prove in a warm place until doubled in size
- about one and a quarter hours.
at 220°C, Gas Mark 7, for 30 minutes until browned
and the malt
sounds hollow when tapped on the bottom.
a wire rack. Whilst the loaf is still hot brush the
top with honey or syrup.