Tea Breads, Buns And Muffins Recipes - Date And Nut Malt Loaf

Ingredients

• 300g/2 cups strong plain flour

• 275g/2 cups strong plain whole meal flour

• 5ml/1 tsp salt

• 75g/6 tbsp soft brown sugar

• 1 sachet easy-blend dried yeast

• 50g/4 tbsp butte or margarine

• 15ml/1 tbsp black treacle

• 60ml/4 tbsp malt extract

• scant 250ml/1 cup lukewarm milk

• 115g/1/2 cup chopped dates

• 50g/1/2 cup chopped nuts

• 75g/1/2 cup sultanas

• 75g/1/2 cup raisins

• 30ml/2 tbsp clear honey, to glaze

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Method:

1. Sift the flour and salt into a large bowl, then tip in the wheat flakes form the sieve. Stir in the sugar and yeast.

2. Put the butter or margarine in a small pan with the treacle and malt extract. Stir over a low heat until melted. Leave to coo, then combine with the milk.

3. Stir the milk mixture into the dry ingredients and knead thoroughly for 15 minutes until the dough is elastic.

4. knead in the fruits and nuts. Transfer the dough to an oiled bowl, cover with clear film and leave tin a warm place for about 1 1/2 hours, until the dough has doubled in size.

5. Grease two 450g/1lb 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 190C/375F.

6. Bake for 35-40 minutes, until well risen. Cool on a wire rack. Brush with honey while warm.