A slice of this, toasted and buttered for breakfast makes for a treat. Star studded bread with a sweet malty flavour, with walnuts and sultanas for texture.
Malted Sultana and Walnut Loaf
(makes 2 loaves, you will need a stand mixer fitted with a dough hook, or very strong arms!)
- 20g fresh yeast
- 1 tsp caster sugar
- 300g malt house flour
- 200g strong white bread flour
- 1 tsp mixed spice
- 1 tsp salt
- 150ml warm milk
- 150ml warm water
- 2 tbsp. malt extract
- 75g sultanas
- 75g walnut pieces
- beaten egg, to glaze
- Begin by mixing the yeast and the sugar in a bowl till it turns to liquid, set aside.
- In a jug, measure the warm milk and warm water, add in the malt extract and stir till all combined.
- Place the flours, mixed spice and salt in the stand mixer bowl fitted with the dough hook attachment.
- With the mixer on a slow speed, add the yeast mix and milk mix until it comes together to a sticky dough.
- Turn the mixer up to medium and knead for six minutes, turn out onto a clean surface and knead in the sultanas and walnuts by hand.
- Place in a greased bowl covered with cling film till it has double in size, should take about one hour.
- Once risen divide the dough into two and shape into long oval loaf shapes and place on a greased baking tray, cover and leave to prove again for 30 minutes this time.
- Brush with the beaten egg and bake for 25 minutes at 200oC.
Serve up for breakfast or eat on the go, enjoy!