Sunday, 30 November 2008

Malt Loaf

This isn't like the sticky, dark, sugar loaded stuff you get in the shops. It is less of a cake and more of a bread. But a delicious snack - especially thickly spread with butter.

7 fl oz buttermilk or thinned yogurt
12 oz wholemeal flour
3 tbsp butter
1 tbsp honey
1 1/2 tsp malt extract
1/2 tsp salt
1/2 tsp yeast
1/2 cup raisins or other small pieces of dried fruit

Mix the buttermilk and flour and leave in a warm place for 12 -24 hours. Put the malt extract and honey into the bread machine pan. Place the flour mixture on top. Add the salt and butter in opposite corners of the pan. Put the yeast into an indentation in the middle of the ingredients. Run the machine on a whole wheat setting, light crust. Add the raisins 5 minutes before the kneading finishes (or when the beeper goes off to remind you to add extra ingredients - not all machines have this feature).

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