The key ingredient in malt loaf is malt extract, which imparts a distinctive malty taste and contributes to the bread's dark hue. Not to be confused with diastatic malt powder, this sticky liquid is a ...

Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool. Mix the flours, salt, yeast and sultanas in a ...

smoky caramel flavour that gives this bread its distinctive golden colour and slightly sweet aftertaste. As the malt makes the crust darken very quickly in the oven, Granary breads are baked for a ...