Food Combining Hay Diet : Recipes Section: Starch Cakes

- fruity malt bread
The full text of the book published by Bloomsbury. Author Peter Thomson

Makes two 1 lb loaves

8 fluid oz / 230 ml warm water

1 oz / 25 g butter, softened

2 tablespoons malt extract

1 tablespoon black treacle or molasses

1 oz / 25 g fresh yeast /1 tablespoon dried yeast

1 teaspoon caster sugar

1lb / 450 g wholemeal flour

5 oz / 150 g sultanas

1 oz / 25 g peel


  • Pour the water into a bowl and add the butter, malt extract, treacle/molasses and yeast. Mix thoroughly.

  • Add flour and fruit and mix again.

  • Turn on to a floured board and knead until the dough is smooth and elastic.

  • Shape into two loaves and put into two greased 1lb loaf tins.

  • Cover with a clean cloth and put into a warm place until double in size.

  • Bake at 400°F, 200°C, Gas Mark 6 for 35 - 45 minutes.

  • Turn out and cool on a wire rack.


  • Chopped dates or chopped dried apricots may be used in place of the fruit, or chopped nuts in place of the peel.

  • Honey may be used in place of the treacle.