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Molasses Malt Loaf Recipe

I love this Molasses Malt Loaf  recipe because it is so rich and flavourful – and so easy to make, with no proving time. Just mix and bake.  It’s that easy. Honest!

So rich a taste but so easy to make

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Recipe for Molasses Malt Loaf

Just sometimes you crave something simple to eat.

Maybe something that reminded you of happy times when young, or a special time when you were ill and your Mum made something for you.  Have a look at this   Molasses Malt Loaf recipe – the bread has a very special taste and makes the best Beans on Toast and especially the best Poached Eggs on Toast ever.  Also great toasted and spread with Pate, whether Mushroom, Brussels or Duck Pate.  Or melt a thin piece of your favourite cheese onto a toasted slice. Just have a go at this recipe for Molasses Malt Loaf – I hope you love it as much as I do.

Recipe: Molasses Malt Loaf

Prep Time: 15 minutes

Cook/Chill Time: 45 minutes

Yield: Feeds 3/4

This recipe for Molasses Malt Loaf is incredibly easy to make, and no proving is necessary. It is so tasty just spread with real butter, but can be used for all sorts of meals.

Ingredients

  • 250g malted flour
  • 250g strong white flour
  • 1 tbsp molasses
  • 30g butter
  • 2 tbsp oatmeal or porridge oats
  • 1 tsp salt
  • 1 tsp bicarbonate soda
  • 1 egg
  • 300 ml organic yoghurt
  • A bit of milk to mix

Method

  1. Line a 2lb loaf tin with greasproof paper (or invest in a catering quality non-stick loaf tin and save yourself the bother - only about a fiver.
  2. Set your oven to 200C (180C if fan), but conventional top and bottom heat is best for this.
  3. Sieve white flour with bicarb and salt. Add malt flour and oats. Dry mix well in a large bowl.
  4. Gently melt the butter in pan with molasses, blend well and stir into yoghurt. Whisk well, but don't go mad. Blend in the egg. Mix liquid with contents of flour bowl and add a little milk to get a soft cake-texture dough.
  5. Turn the mixture into the loaf tin and bake for 25 mins, then turn the heat down 10% for another 15-20 mins.
  6. Allow to cool in the tin for 30 mins then on a rack to completely cool.
  7. Just don't eat it all at once!
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