Malt Loaf

Preheat an oven to 150 degrees
Prepare a 2lb loaf tin by putting greased parchment paper on the sides and botom.


225 Grams of plain or cream flour
5 Grams (1 teaspoon ) of Baking Powder
3 Grams ( about 1/2 teaspoon) of Bicarbonate of soda
175 Grams of Sultanas
2 eggs
150ml of Luke warm strong black tea
50 Grams of dark brown sugar
175 Grams of Malt Extract (available at most health food stores)
1 heaped tablespoon of Molasses



1. Sift the flour into a large mixing bowl
2. Sift in the Bicarb and the Baking Powder
3. Add the Sugar, Molasses and Malt Extract to the luke warm tea and mix well
4. Beat the two eggs and add to the dry ingredients
5. Pour in the wet ingredients
6. Beat well until very smooth. Using a food processor to do this saves a lot of time and arm ache
7. Pour in the sultanas and mix them into the bread mix, reserving a small amount for decoration on the top
8. Pour the mixture into the prepared loaf tin
9. Sprinkle the leftover sultanas on top of the mixture
10. Bake in the preheated oven for 1 hour

When ready the loaf will have risen and will be quite firm to touch.
The loaf can be eaten as soon as it is cold but it better eaten the next day, as this allows the flavours to develop.

Healthy Brown Bread

225 grm plain flour
150 grm wholemeal flour
50 grm porridge oat flakes
30 grm pinhead oatmeal
20 grm mixed seeds
1 rounded teaspoon of bread soda (bicarbonate of soda)
1 heaped teaspoon of sugar (honey)
3 tablespoons of veg oil
1 egg
400 ml of buttermilk


Method:

Add all the dry ingredients together and sieve in the bread soda.
Mix well.
Add the oil, egg and buttermilk.
The mixture will be very wet as in pic below:



Pour into a 2LB loaf tin and flatten down with the back of a dampened hand



Sprinkle some porridge oats over the top and push in.



Run a knife down the middle to allow even cooking.



Bake in an oven at 180 degrees for 50 minutes



Leave to cool, but best eaten the day it is made, but the loaf does hold well if kept in a sealed bag.