> Recipes > Bread

Rye malt loaf

Rye malt loaf
  • Bread
  • easy
  • Makes 1 1lb loaf
  • 1 hour 40 minutes, plus 2 hours rising time, cooling time and 2–3 days maturing time

PT1H40M

PT2H

Share recipe

Ingredients

save recipe
recipe saved
  • Rye malt loaf

  • 200g of raisins
  • 200g of boiling water
  • 2 black teabags
  • 150g of dark rye flour
  • 150g of strong white bread flour
  • 50g of soft dark brown sugar
  • 25g of Horlicks, or other malt drink powder
  • 6g of quick yeast
  • 5g of salt
  • 80g of malt extract, plus extra to glaze the loaf after baking
  • 20g of black treacle
  • 150g of milk, warm
save recipe
recipe saved

Method

save recipe
recipe saved
1
To begin, soak the raisins in the boiling water with the black teabags for a minimum of 20 minutes, removing the tea bags after 5 minutes. If preferred, you can prepare the raisins in advance and soak them the night before. Use a hand blender to pulse the raisins into smaller chunks – don’t blend the mixture into a liquid, as you still want discernible bits of raisin in the final loaf
2
Mix all of the dry ingredients together in a bowl
3
Add all of the wet ingredients to the pulsed raisins and mix until the malt extract and treacle have dissolved into the liquid. Add all the dry ingredients to this wet mixture and combine thoroughly
4
Grease a 1lb silicone loaf tin (you can use a regular loaf tin if you don’t have a silicone one, but make sure you grease and line it as the mixture is very wet and will be hard to remove from the tin if it is not properly lined)
5
Transfer the mixture to the tin and leave to rise for 2 hours. You won’t notice a huge increase in volume in the dough as it is very dense and sticky, but the yeast will serve to leaven the loaf during baking
6
Preheat the oven to 180°C/gas mark 4
7
Bake the loaf for 1 hour, then brush the top with malt extract to create a glossy finish. Leave to cool in the tin for 20 minutes, then remove and set on a wire rack to cool completely
8
Once the loaf has cooled, wrap in parchment, then cling film, and leave at room temperature for 2–3 days. Maturing the loaf like this will help it to develop a moist and sticky interior and a deep, rich flavour. Serve toasted with lots of butter!
Share recipe

Comments ()

Rye malt loaf

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.