Malted Sultana & Walnut Loaf

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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.

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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
  1. Begin by mixing the yeast and the sugar in a bowl till it turns to liquid, set aside.
  2. In a jug, measure the warm milk and warm water, add in the malt extract and stir till all combined.
  3. Place the flours, mixed spice and salt in the stand mixer bowl fitted with the dough hook attachment.
  4. With the mixer on a slow speed, add the yeast mix and milk mix until it comes together to a sticky dough.
  5. 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.
  6. Place in a greased bowl covered with cling film till it has double in size, should take about one hour.
  7. 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.
  8. Brush with the beaten egg and bake for 25 minutes at 200oC.

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Serve up for breakfast or eat on the go, enjoy!



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