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This recipe for Malt Loaf is published with the permission of the Flour Advisory Bureau.

Since 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.

FAB 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 FAB.

More 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! To order your copy, please email FAB@nabim.org.uk or telephone 020 7493 2521.

If you are looking for information on bread and flour have a look at the FAB web site.

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Ingredients for Malt Loaf

75ml (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

Yeast:
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

How to make Malt Loaf

• Stir 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.

• Place the flour and salt in a bowl, add the sultanas.

• Warm 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 malt mixture).

• Mix to a soft dough.

• Turn onto a floured surface and knead until no longer sticky (about four minutes), adding more flour if necessary.

• Shape and place the malt loaf in 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.

• Bake at 220°C, Gas Mark 7, for 30 minutes until browned and the malt loaf sounds hollow when tapped on the bottom.

• Cool the Malt Loaf on a wire rack. Whilst the loaf is still hot brush the top with honey or syrup.

Makes 1 Malt Loaf

Flour Advisory Bureau
www.fabflour.co.uk