Fruit & Nut Malted Loaf

The Method

Ingredients

500g Organic Country Fayre Malted Brown flour
7g sachet fast action yeast
7g fine sea salt
50g soft light brown sugar
50g melted butter
230ml warm milk
1 medium egg + 1, beaten to glaze
25g walnuts, chopped
25g brazil nuts, chopped
50g sultanas
25g dried cranberries

You will also need

2lb loaf tin, pastry brush and damp tea towel

Method

1. Put the flour, yeast, salt and sugar into a bowl. Add the melted butter, milk and 1 egg. Knead in the bowl for a few mins until the dough comes together, then transfer to a floured work surface and knead for 10 mins until smooth and elastic, add the nuts and dried fruit and knead till evenly distributed. Leave to rise in a buttered or oiled bowl covered with a damp tea towel, for 1 hour or until doubled in size.
2. Knock the dough back onto the work surface. Shape into a loaf, and transfer to an oiled 2lb loaf tin. Cover and leave to rise for 45 mins or until doubled in size again.
3. Heat the oven to 200C / 180C fan / gas 6. Brush the top of the loaf with beaten egg, then bake for 45 mins until well risen, golden and crisp.
4. Leave to cool on a wire rack before slicing and buttering.

RECIPE TIP Use any chopped fruit or nuts you like, swap cranberries for cherries, raisins or mixed peel, and use pecans, almonds or macadamia.

USING A BREAD MAKER
This flour can be used in some bread makers. We recommend following the manufacturer’s instructions and adding all ingredients, including water in the order advised.