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Malt Bread

  • BAKE: 35
  • SERVES: 8


Premium White Bread Mix 5 x 500g
  • Premium White Bread Mix 5 x 500g
  • Wright's Premium White Bread Mix 500g
  • Warm Water 245ml
  • Vegetable Fat 50g
  • Malt Extract 3 tablespoons
  • Black Treacle 3 tablespoons
  • Sultanas 200g
  • Syrup (for glazing top)
  • Sugar 1 tablespoon
  • Boiling Water 2 tablespoons




Using the ingredients listed under “dough”, make up a well developed dough.
Cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 minutes.
Blend the sultanas (filling) through the dough. Mould into a ball, cover as before and rest for a further 5 – 10 minutes.
Mould into shape and place in a well greased 2lb bread tin. Cover with a sheet of lightly oiled plastic and prove in a warm place for 35 – 45 minutes or until doubled in size.
Remove the plastic sheet and bake in a preheated oven 220°C, (425°F), Gas Mark 7 for 30 – 35 minutes or until golden brown.
Taking care, remove from the tin and place on a cooling wire and immediately brush with the syrup glaze.
Cool completely before slicing and spreading with butter, if desired.

“I have ordered several times from your firm and I have been so pleased to find your despatch so prompt and the price so reasonable. I use a Panasonic bread maker and add about 5oz of mixed dried fruit to the Malty bread mix. It is very much admired by our guests. We run a small hotel Have a look. We would love to see you or your colleagues if you ever get this far up North! Kind regards and thanks for such good and reliable service, ”

Diana Kennedy

Deb's Tips

One of the most frequently asked for recipes. Serve with or without the syrup glaze, slice or cube, with or without butter - probably the one recipe you do not let completely cool before buttering!

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