Moscatel Malt Loaf

 

A healthy wholemeal-flour loaf with loads of dried fruit, a touch of citrus and a touch of booze.


Hola!

Today I bring you a healthy wholemeal-flour loaf with loads of dried fruit, a touch of citrus and a touch of booze.

Inspired by The Great British Bake Off, I decided to make a malt loaf, because I'm an old man at heart, and proud of it. I just wanted to snatch somebody else's recipe and take it easy, but classic Fran, I ended up changing a few things and making my own recipe. I know it wouldn't normally have citrus fruit, it gives me more of a Christmas pudding vibe, but if the British can put chorizo in paella and get away with it, you're going to have to give me a pass. I used the lovely Countess Grey tea, but you can use your favourite tea, and your favourite dried fruit. The booze is because I have it, and wanted to use it.


MOSCATEL MALT LOAF


Serves: 8 people
Prep: 30 minutes
Bake: 50 minutes


INGREDIENTS

100ml orange juice
2 tea bags Countess Grey tea, or Earl Grey
2 tbsp. ground linseed
1/4 cup Moscatel (Mistela, Port, or another fortified wine)
250g chopped dried fruit
150g malt extract (plus glazing)
50g dark brown muscovado sugar
1/4 tsp sea salt
250g spelt wholemeal flour
2 tsp baking powder


INSTRUCTIONS

  1. Preheat the oven at 160°C and line a 900g/2lb loaf tin, leaving the edges hanging (will help to wrap it after baked).
  2. In a saucepan, brew the tea in the orange juice until strong, then remove the tea bags. In the meantime, mix the Moscatel with the ground linseed and set aside.
  3. Turn the heat to a medium-low and add the dried fruit, malt extract, sugar and sea salt, stirring until it melts, and let cool down.
  4. In a big bowl, mix the flour with the baking powder. Add in the wet ingredients and mix well. Pour into the tin and bake for 50-60 minutes (until a skewer comes out clean).
  5. As soon as you take it out of the oven, brush the top with malt extract and leave to cool down. 
You can eat it warm, spreading vegan butter or your favourite spread on each slice. Another option is, once cold, you could wrap it with the baking paper and tin foil, and leave it in an airtight container for 2-3 days to become sticky, then eat within a week.

Bon profit!