I’ve always quite liked the cheap malt loaf that comes in a packet, even though it sticks to the roof of your mouth when you try to eat it. It never occurred to me to try and make my own until I saw a recipe in The Modern Cook’s Year by Anna Jones.
This is not the simplest recipe. There’s a lot going on and at least 5 pots were used. Barley malt is also a difficult substance to work with. It’s so sticky and it gets everywhere.
The result is well worth it though. This is a dense, moist tea bread that tastes amazing with butter. It’s filling too, one slice kept me going for hours.