Favourites, Malt Loaf

Thanks. Sounds lovely and moist, I will give it a try.

I bought some Wessex Mill malt flour and made malt bread in the breadmaker.
Not quite as 'squishy' as the ones you can buy, but very moreish.
I froze half of it as, unlike the bought ones, it was best eaten fresh.

The recipe above looks very easy - I might try it!

Yes, we sometimes have a 'need' for malt bread

no good for me. Shreddies don't last long enough in this house to be cooked with.

I have tried it already! It is similar to a raisin bread which I often make, so I modified the malt recipe to include a bit of Stork and an egg. This made a lighter loaf than Soreen, but lovely buttered. It is rather moreish (sp?) so I have frozen individual slices.

I'm going to try this today. Bought the shreddies last night when we went shopping.
Shysal did you mean you modified Auntieflo's recipe with a bit of Stork and an egg? I might try making two, one of them modified like that, and see what happens....

I make this frequently but have never tried it with shreddies. It's a good recipe for DGCs as they can almost do it themselves . I sometimes use leftover yogurts and use the pot as a measure.

Indinana, yes I modified the above recipe. Sorry, I am probably too late answering. I added about 1oz Stork to the initial mix, then a beaten egg before the flour. It rose above the top of the tin and the fruit (I used sultanas) didn't sink.
I hope your loaves were successful. I would be interested to know how the two differ.

I eat a lot of malt loaf. I take it fishing - it cheers me up when I'm not catching (at least one of us is biting on something!). I have only tried to make it once and everyone hated it! I might try this recipe and see if it is an improvement!

Can I just ask what you mean by 'quite squidgy'? How do you tell if it's cooked? This is a serious question, btw!

Thanks Shysal - no, not too late, because my sister rang and that's always at least an hour out of my day .
I will report back.

My modified version took exactly the hour. A knife came out slightly sticky when I tested it.

Update: I did make both versions yesterday. The basic recipe one cooked in 55 minutes and the eggy one needed about 5 minutes more, if that.
And which one was the winner? Well, it looks as if I'll have to make both types in future because DH is in the eggy camp and I'm in the other one
I took some round to my DD and she loved it, so now there's another malt loaf baker added to the fold

Interesting, Indinana. I have already made another eggy one to give away, and am planning to try date and walnut next time.

Yes, I was rummaging through my ingredients cupboard and wondering about walnuts, almonds and so on. I've also got some chopped dried apricots and crystallised ginger, hmm...

I am planning to clear out my food cupboards today, so shall see what I unearth. Most of it will be out of date I am sure!

Mentioning Soreen reminds me of a malt loaf my mother used to buy when I was a child (hate to admit that that was in the 40s/50s!) We used to call it MoreMa, but nobody else ever seems to have heard of it, though I'm pretty sure that's what it said on the wrapper. I'm not sure of the exact spelling though.
If I remember rightly ( which isn't always the case these days!) it was a lighter brown than Soreen , but it did have a slightly squidgy/moist texture.
Does anyone else remember it or am I hallucinating?!

I have copied and pasted your recipe Auntieflo, printed it off and intend to try it asap. Sounds very nice. Val

helmacd, the loaf you mention has been discussed on previous threads, so you are not the only one to remember it! It is not something I recall, because shop-bought cakes were frowned upon by my mother.

Thanks, shysal. That'll teach me to read more on the forums more often! I'm really happy to know that I'm not making it up! None of my (ancient) friends have heard of it. Was brought up in Yorkshire whereas I now live in the South so maybe its a Northern thing.
And my mother made all her cakes - but MoreMa was just an 'extra' sort of tea bread.

I have been making a variation of this malt loaf for many years and it always goes down extremely well. In fact l have given the recipe to so many folks and often made it for cake stalls. Instead of milk l always use cold tea and and l vary the cereals too, try High Bran, Albran, or Bran Flakes, whatever is left near the bottom of the packet!!

Do you know, that is ringing very vague bells with me from years ago, clowne. When you said you use cold tea, it reminded me of a loaf cake I used to make using All Bran and cold tea. I'd forgotten all about it and I have absolutely no idea what happened to the recipe.
<scuttles off to the kitchen to rummage through recipe books>

Indinana, the recipe just in case a mug of cereal, a mug of dried fruit, a mug of brown sugar (recently l have cut this down to half a cup and it doesn'seem to make any difference) soked in a cup of cold tea for an hour or so,Then stir in a cup of S R flour and put in a lined 2lb loaf tin and cook for 50 mins to l hour at 175°Enjoy! --l usually make the the centre of the cake lower than the border then it rises really well.

Thanks clowne! I did have a search but couldn't find the recipe. I found another one using cold tea, a barmbrack recipe, but not the All Bran one. I will try yours soon as we always have leftover cereal in the cupboard - you know, all that stuff at the bottom, full of crumbs, that no-one wants