Malt Fruit Bread
Indulge in the rich, malty sweetness of homemade Malt Fruit Bread—a hearty and wholesome loaf that’s perfect for breakfast, tea time, or an afternoon snack. This recipe combines plain and wholemeal flours for a balanced texture, enriched with the deep flavors of malted barley extract and black treacle (or molasses). Packed with plump dried fruits like raisins, sultanas, and currants, each slice offers a burst of natural sweetness. A touch of butter ensures a tender crumb, while the yeast ensures a heavenly rise. With just 20 minutes of prep time, this easy-to-follow recipe will reward you with a beautifully golden loaf that’s irresistible when served warm with a smear of butter or your favorite jam. Perfect for fans of traditional fruit breads, this Malt Fruit Bread blends nostalgic flavors with a modern homemade touch!
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Recipe Information
Ingredients
- 250 grams Plain flour
- 100 grams Wholemeal flour
- 50 grams Malted barley extract (malt extract)
- 30 grams Black treacle (or molasses)
- 50 grams Caster sugar
- 200 grams Dried mixed fruit (raisins, sultanas, currants, etc.)
- 200 ml Warm water
- 7 grams Instant yeast
- 50 grams Unsalted butter
- 1 teaspoon Salt
Instructions
In a small bowl, combine the malted barley extract and black treacle with the warm water. Mix well until dissolved, and set aside.
In a large mixing bowl, combine the plain flour, wholemeal flour, caster sugar, and salt. Stir to combine.
Add the instant yeast to one side of the bowl (making sure it doesn't directly touch the salt initially), then stir to incorporate.
Cut the unsalted butter into small cubes and rub it into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
Make a well in the center of the dry mixture and pour in the malt and treacle liquid. Begin mixing with a wooden spoon or your hands until a sticky dough forms.
Add the dried mixed fruits and continue kneading either in the bowl or on a floured surface for 8-10 minutes, until the dough becomes smooth and elastic. If it's too sticky, you can add a little extra flour, but not too much.
Shape the dough into a ball and place it into a lightly greased bowl. Cover with a clean tea towel or plastic wrap and leave it in a warm place to rise for 1 to 1.5 hours, or until doubled in size.
Once risen, punch the dough down gently to release air. Shape it into a loaf and place it into a greased or parchment-lined 2lb (900g) loaf tin.
Cover the tin loosely and leave the dough to proof for another 30-40 minutes, or until it rises slightly above the edge of the tin.
Preheat your oven to 190°C (375°F) or 170°C (fan).
Bake the loaf in the preheated oven for 35-40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the tin and allow it to cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 533.5 g | 194% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 221.3 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2803 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
