Fruity malt bread Recipe: Low Fat, Low Sugar

Makes two 1 lb loaves

8 fluid oz / 230 ml warm water

1 oz / 25 g butter or margarine, 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.