Malt loaf is a common snack food in the United Kingdom. Malt loaf has a sweet taste and a very chewy texture like very heavy, soft bread. It is made from malt and often contains fruit such as raisins. Malt loaf is usually eaten sliced and spread with butter.
In 1889, John Montgomerie of Scotland filed a U.S. patent application titled Making Malted Bread which was granted in 1890. This patent asserted a prior patent existed in England dated 1886. Montgomerie claimed a novel saccharification process which involved warming a portion of dough mixed with diastatic malt extract to an appropriate mash temperature and holding it for a time so the extract’s enzymes would pre-digest some of the starch.
2 cups of self raising flour
1 cup of sugar
1/2 cup of sultanas
1/2 cup of currants
1 small cup of milk
2 tablespoons of treacle
 Pre-heat the oven to 160C / 325F / Gas Mark 3
 Mix all the ingredients together
 Bake for 65 – 75 minutes or until golden brown and an inserted skewer / cake tester comes out clean.
 Leave to cool in the tin for 10 minutes then turn out onto a cooling tray to cool completely
 Slice and either eat as it is, or spread with butter!