Sticky malt loaves

Vegetarian
Popular
Health score
42%
Sticky malt loaves
65 min.
2
1562kcal

Suggestions


Indulge in the comforting warmth of our Sticky Malt Loaves, a delightful treat that's perfect for any meal of the day, whether it’s a cozy lunch, a satisfying dinner, or a sweet snack. This recipe is not only vegetarian but also cherished by many, making it a popular choice for families and friends alike. With its unique blend of flavors and textures, this loaf is guaranteed to impress.

What sets our Sticky Malt Loaves apart is the rich malt extract and dark muscovado sugar that infuse each slice with a deep, luscious sweetness, while the mixed dried fruit adds a burst of flavor and chewiness. The combination of hot black tea and warm ingredients ensures that you'll have a moist and tender loaf, perfect for slathering with butter, should you desire.

Ready in just 65 minutes, this recipe offers a wonderful way to spend time in your kitchen, filling your home with the inviting aroma of baking bread. Whether savored fresh out of the oven or wrapped and tucked away to enhance its sticky goodness over a few days, this loaf is sure to become a favorite in your repertoire. Gather your ingredients and get ready to bake a masterpiece that will leave everyone wanting more!

Ingredients

  • servings unrefined sunflower oil for greasing
  • 150 ml freshly tea black hot
  • 175 malt extract for glazing (see tip
  • 85 muscovado sugar dark
  • 300 fruit mixed dried
  • large eggs beaten
  • 250 flour plain
  • tsp double-acting baking powder 
  • 0.5 tsp bicarbonate of soda 

Equipment

  • oven
  • mixing bowl

Directions

  1. Heat oven to 150C/130C fan/gas
  2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
  3. Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
  4. Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins.
  5. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
  6. Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days.
  7. Serve sliced and buttered, if you like.

Nutrition Facts

Calories1562kcal
Protein9.18%
Fat16.7%
Carbs74.12%

Properties

Glycemic Index
99
Glycemic Load
94.75
Inflammation Score
-9
Nutrition Score
50.929130181022%

Flavonoids

Catechin
1.13mg
Epigallocatechin
6.02mg
Epicatechin
1.59mg
Epicatechin 3-gallate
4.38mg
Epigallocatechin 3-gallate
7mg
Theaflavin
1.18mg
Thearubigins
60.82mg
Kaempferol
1.05mg
Myricetin
0.34mg
Quercetin
1.64mg
Theaflavin-3,3'-digallate
1.31mg
Theaflavin-3'-gallate
1.13mg
Gallocatechin
0.94mg

Nutrients percent of daily need

Calories:1561.73kcal
78.09%
Fat:29.69g
45.68%
Saturated Fat:7.52g
47.02%
Carbohydrates:296.46g
98.82%
Net Carbohydrates:278.29g
101.2%
Sugar:155.26g
172.52%
Cholesterol:207mg
69%
Sodium:1015.46mg
44.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:14.96mg
4.99%
Protein:36.72g
73.43%
Selenium:73.49µg
104.99%
Vitamin B2:1.78mg
104.97%
Vitamin B1:1.57mg
104.71%
Manganese:2.03mg
101.51%
Folate:310.17µg
77.54%
Fiber:18.17g
72.67%
Calcium:720.92mg
72.09%
Phosphorus:700.59mg
70.06%
Vitamin B3:12.98mg
64.91%
Iron:10.9mg
60.57%
Potassium:1970.67mg
56.3%
Magnesium:223.57mg
55.89%
Vitamin E:7.21mg
48.04%
Copper:0.85mg
42.46%
Vitamin B6:0.68mg
33.76%
Vitamin K:29.41µg
28.01%
Vitamin B5:2.58mg
25.75%
Zinc:3.4mg
22.69%
Vitamin B12:1.14µg
19.08%
Vitamin A:481IU
9.62%
Vitamin D:1µg
6.67%
Vitamin C:4.34mg
5.26%