Malt Loaf

The Sponge 18 oz Wholemeal Flour
  1 tsp Salt
  0.5 oz Butter
  2 oz Currants
  2 oz Sultanas
  1 oz Chopped Candied Mixed Peel
  0.5 oz Fresh Yeast
  4 fl oz Warm Water
  2 tbs Malt Extract


Sift the flour and the salt into a warm mixing bowl.  Rub in the butter and add the dried fruit, mixed peel and brown sugar. 

Blend the yeast with the milk and add to the dry ingredients together with the malt extract.

Mix well.

Knead the dough until smooth and elastic.  Place in a clean greased bowl and cover with a damp cloth or oiled cling film and leave to rise in a warm place until double in size.  Knead again and then shape into a 1lb greased loaf tin.

Cover and prove until the dough rises to the top of the tin.

bake in a very hot oven 230C, 450F or Gas Mark 8 for 10 minutes and then reduce the heat to 190C, 375F or Gas Mark 5 for 25 minutes or until the bread sounds hollow when tapped.

Turn out and cool on a wire rack.