Paul Hollywood’s malt loaf
Another recipe from Paul Hollywood’s tv series. [Edit 2 Oct 2013] This page is getting lots of views this weekend, I’d appreciate any comments you have about why you’ve searched for it. Thank you 🙂 I see that they are repeating Paul Hollywood’s tv series at the moment, which is great if it encourages more people to start baking. I’ve made loads of these loaves over the last 5 months, they are very easy. I’ve also found that if it looks like too much, then cutting a loaf into thirds or halves and freezing a bit is a good idea. Now back to the story….
I’m making this because frequent readers will know I’m training for the LondonSurrey 100 mile bike ride in August. As a result I am eating carbs like they are going out of fashion, and I need something that’s not too sugar loaded and isn’t cake to be taking on rides and eating as snacks. So as I do buy the occasional Soreen loaf I thought I’d have a go at the Paul Hollywood version. Original Soreen contains similar ingredients to the Paul Hollywood version, but no treacle and includes E150c (caramel) and preservatives.
The recipe is available here. A pretty straightforward selection of ingredients, with treacle to give it browness. I’m not sure why he tells you to go to a baker for malt extract, I got mine in Holland and Barrett and Potters’ Herbal , Rayners Essentials , Meridian Foods brands are also quite widely available. There’s also the whole other world of brewing malts that could also be used. Some readers may recognise malt extract as ‘Roo’s strengthening medicine’, from the Winnie the Pooh stories. Like Kanga, my mother also used to give me malt extract on a spoon as a dietary supplement. It apparently contains vitamin A and riboflavin, and according to a Daily Telegraph article, the sugars are too easily absorbed causing an insulin spike and possibly diabetes in the long run. Well, a little of what you fancy won’t do much harm I suppose. I quite like the taste but don’t like the stringiness getting it out of the jar.
For my effort, I found I didn’t have any sultanas so threw in a selection of golden raisins, regular raisins, currants, and a few dried cherries that looked like they needed eating up. I also don’t have two 1lb loaf tins so it all went in one big one, and I used a flexible silicone one in case it stuck fast.
Easy recipe, mixing the gloopy ingredients and butter first. I used the microwave as all my small pans were in the wash after Sunday lunch. Then add to the dried ingredients with some water. No tricky kneading, just enough to make sure it is mixed up evenly. Then it goes into the loaf tin for a rise. I gave mine an hour and a half as I thought two hours looked too long, given the speed it was going it. Finally into the oven. The recipe says 30 to 40 mins, mine got the full 40, the last 10 with a foil cover.
It didn’t rise a lot in the oven. I have topped it off with the recommended tablespoon of warmed honey (in the microwave again!). Then it was left to cool.
Results? Yes, you get what it says on the tin. It’s not overly sweet, the fruit is plentiful and it’s not a fluffy bun-like crumb. The crust is nice and a bit crunchy. It will definitely get eaten. It would probably survive as a cycling snack wrapped in film or foil and put in a pocket, but it could be a bit less robust than a bun. Having worn my legs out cycling up the Col de Cogenhoe today, I’m not so sure it’ll last until my next long outing, so I might have to make another one for next weekend. At least it’s easy.