recipe. Malted sultana bread

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Recipe from: All Recipes co uk
Language: English
Persons: 8
Preparation time: 3 hours
Nutrition: 90kcal
Tags: Sweet and Fruity Breads, elevenses


Sift the wholemeal and white flours and the salt into a large bowl, tipping in any bran left in the sieve. Add the yeast and stir to mix, then make a well in the centre.
Stir the malt extract and honey into the tepid water, and pour into the well in the flour. Gradually work the flour into the liquids to make a soft but not sticky dough. Work in the sultanas.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until very elastic. Place the dough in a greased bowl, cover with cling film and leave to rise in a warm place for about 1 hour or until doubled in size. Meanwhile, grease a 450 g (1 lb) loaf tin and line the bottom with baking parchment.
Turn the dough out onto the floured work surface again and knock it back with your knuckles. Gently shape the dough and put it into the prepared tin. Cover with a damp tea-towel and leave to rise in a warm place for 1 hour or until doubled in size.
Towards the end of the rising time, preheat the oven to 190ºC (375ºF, gas mark 5). Uncover the loaf and bake for 35-40 minutes or until it sounds hollow when turned out of the tin and tapped on the base. Turn it out onto a wire rack and leave to cool.


  • 200g (7 oz) strong wholemeal (bread) flour, preferably stoneground
  • 150g (5½ oz) strong white (bread) flour
  • ½ tsp salt
  • 1 tsp easy-blend dried yeast
  • 3 tbsp malt extract
  • 1 tbsp clear honey
  • 200 ml (7 fl oz) tepid water
  • 85g (3 oz) sultanas

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