Anyone got a recipe for Maltloaf

Hi there, just finished munching up my malt loaf. ( Frustessen - see other post )
and was wondering if any of you guys know a recipe for making it your own. I've tried may recipies, but they are all so dry. I like it nice and sticky...

can anyone Help Me, or will I have to wait until I go back to the UK ??

Ooohhh, anyone got any F & C's for me. I'd murder for a portion right now !!!

A recipe for malt loaf?, well thats easy go down the road to Safeway and along the third row where the bread is actually had my last one on Monday


you mean Fips? Fish & Chips well thats what my kids call them...

English Malt Loaf

To make 2 x 450g loaves

25g fresh yeast or 15g dried
300ml warm water
450g plain white or brown flour (not strong bread flour)
1 tsp salt
75g malt extract
50g black treacle
25g block margarine
225g sultanas washed and dried
a little melted butter

crumble yeast and sugar in warm water and whisk until frothy,
Sift flour and salt in mixing bowl.
Melt margarine with treacle and malt over very gentle heat,
remove from heat as soon as melted. Stir the yeast mixture and
treacle mixture into the flour. Using wooden spoon
beat well for 3 minutes. Add sultanas. Spoon mixture
into 2 greased 450g tins, cover and leave to rise for about an hour
or until mixture is almost to the rim. Bake in fairly hot oven
Gas mark 6 400F or 200C for about 45 mins. A skewer should
come out clean. Reduce heat after 25 mins if top browns too
quickly. Remove from oven and brush tops with melted butter.
Cool on wire tray. Keeps for about a week (Fat chance) or will
freeze for 3 months.

or this one

Ingredients
For a 2lb loaf:

400g spelt flour (half rye flour, half wholemeal wheat)
200g milk
20g fresh yeast
3 tablespoons malt extract
1 tablespoon treacle
1 tablespoon golden syrup
100g unrefined barbados or Mauritius sugar
100g raisins
pinch salt
Method
Warm the flour in the oven and warm the milk. Mix a little milk with the yeast. Stir the sugars into the milk. Work everything together. Beat well. You may need to add more flour. This mix doesn't go hard - it will remain sticky. Cover with a plastic bag and leave in a warm place until halved again or doubled in size.

Sprinkle a little more flour over the mix and beat well to knock back down. Transfer to the very well floured tin. Leave to rise for half an hour. Preheat the oven to 190 degrees C.

Bake the bread for half an hour before turning the oven down to 160 degrees and covering the bread with foil for another half hour. Release the loaf from the tin and bake upside down if the bottom is not cooked.

@bbulldog, Is that for the sticky gooey stuff. Soreen I think make them...

Stephen

let us know how you get on with the recipes, I would love to try a soreen substitute.

Why not just try and order some Soreen over the internet? I'm sure someone must be able to get it to Germany for you.

But I'm sure with a bit of trial and error you can make your ideal maltloaf!

Try using quantities something like this instead:
6 tablespoons malt extract
6 tablespoon treacle
6 tablespoon golden syrup

I'm sure that'll be VERY sticky!

@far-lands, if you need a second opinion I would be very happy to come round and taste anything you make

Sounds like an offer you can't refuse Far-Lands

@Loopy, I'll take you up on that one !!!

Stephen

I dont know never made one myself always buy the original soreen ones, nice and gooey

Just a nice thick slice, spread with fresh best butter...aggghhhhhh!!!
Lead me to it.

Raffles.

about a loaf thick...