Malt Loaf or ‘Harvo +’

This was an attempt to replicate shop bought ‘Harvo’ malt bread, nowadays it’s hard to find. I (modestly) think this is much better. It’s my own creation based on several malted loaf recipes but with a much more malt and syrup. The yummy but unhealthily large amount of malt extract and black treacle means there’s too much sugar for the yeast to survive so it’s based on baking powder and bicarbonate of soda, which means it’s a doddle to make - just mix and bake. You’ll end up with a deep brown very a rich, sticky bread (arguably a cake) that keeps well. Thin slices are lovely with butter.

10oz / 310g malt extract (available from chemists, ensure it’s without cod liver oil).
2¼ fl oz / 65ml black treacle
1 oz / 25g melted butter (a very brief nuke in the microwave is good for this).
1½ tea sp / 7.5ml dried milk powder or replace 75ml / 2½ fl oz of water with milk.
8 fl oz / 250ml water
13 oz / 400 g strong brown bread flour (NOT stone-ground or standard brown flour).
1 tea sp / 5ml salt
2 tea sp / 10ml caster sugar
9 oz / 250g sultanas
½ tea sp / 2.5 ml bicarbonate of soda
1½ tea sp / 7.5ml baking powder

Conventional oven Mix the above well. Place in either a non stick or greased loaf tin. Bake in a pre-heated oven for about 50 minutes in a moderate oven, gas mark 4 or 350°F / 175°C. Cool on a wire rack.

Bread machine (amounts are for a machine with a 1.5 lb capacity)
Chuck in all the ingredients minus the sultanas in the order listed above. Set the machine to standard wholemeal loaf.