Date and Nut Maltloaf Recipe

300 g

275 g

5 ml

75 g

1 saches

50 g

15 ml

50 ml

1 cup

115 g

50 g

75 g

75 g

30 ml

Strong plain flour

Strong plain wholemeal flour

Salt

Soft brown sugar

Easy-blend dried yeast

Butter or margarine

Black treacle

Malt extract

Lukewarm milk

Chopped dates

Chopped nuts

Sultanas

Raisins

Clear honey, to glaze

• Sift the flours and salt into a large bowl, then tip in the wheat flakes from the sieve. Stir in the sugar and yeast.
• Put the butter or margarine in a small pan with the treacle and malt extract. Stir over a low heat until melted. Leave to cool, then combine with the milk.
• Stir the milk mixture into the dry ingredients and knead thoroughly for 15 minutes until the dough is elastic.
• Knead in the fruits and nuts. Transfer the dough to an oiled bowl, cover with clear film and leave in a warm place for about 1 1/2 hours, until the dough has doubled in size.
• Grease two 450g loaf tins. Knock back the dough and knead lightly. Divide in half, form into loaves and place in the tins. Cover and leave in a warm place for 30 minutes, until risen. Meanwhile, preheat the oven to 190^oC/375^oF/Gas 5.
• Bake for 35-40 minutes, until well risen. Cool on a wire rack.
• Brush with honey while warm.