Honey Nut Malties
- BAKE: 20
- SERVES: 10
METHOD (Makes 10)
Mix all ingredients to a dough by hand or using a food mixer. Knead for 5 minutes.
Divide dough into 10 pieces and mould into balls.
Rest for 5 minutes.
Mould each piece into a 12 – 15 cm ( 5 – 6 inches) strand and tie into a knot.
Using the beaten egg, glaze the top of each knot and dip into chopped nuts.
Place well apart on a greased baking tray. Put in a warm place covered with a damp tea towel; lightly oiled plastic or polythene for 30-35 minutes or until doubled in size.
Remove cover before baking in a preheated oven at 220°C (440°F Gas Mark 7) on a lower shelf for 18-20 minutes or until golden brown.
"I just want to say how much me and my grandchildren (aged 11 - twins!) enjoy making your bread mixes. We have made the Malty bread, the Wholemeal and the Cheddar and Sun Dried Tomato Bread Mix. As it has been so hot this year, too hot sometimes to be outside, the bread mixes have been a God send to keep them occupied. I have just signed up to your newsletter and hopefully we can try more of your mixes. Keep up the good work. A very grateful grandmother."Carol Hyde
An infallible recipe that always looks great and tastes even better. Also high in G.I.