Malthouse fruit Loaf

I am always on the lookout for flour variations and I came across this Doves Farm organic bread flour which in addition to wheat flour contains 15% malted wheat flakes, 3%rye flour and 3%barley malt four. Of course you can throw this combination together yourself but it's nice to know this is a well tried and tested combination.

Any bread making is a breeze in the Thermomix and if you follow the simple rules of heating liquid to tepid 37°- be it water or milk- before adding yeast and other ingredients you will achieve a great rise. Cut down your washing up by doing the first rise/proof in the TM bowl. Knock back the first rise using the dough setting for a minute. Use an instant read thermometer to check for doneness- you don't want Paul Hollywood's voice ringing in your ears complaining about raw dough!instead you'll get great bread EVERY time.

I have adapted this back of flour pack recipe for the Thermomix and vouch for its deep rich malty taste- quite exceptional thickly spread with Normandy butter!


malted fruit loaf

  • Servings: 10
  • Difficulty: easy
  • Print


100g dried fruit soaked in strong coffee (or the juice of an orange)

125g water

5g quick action dried yeast

200g malted bread flour- ready mixed or mix your own

50g golden caster sugar or honey

25g softened unsalted butter

1 beaten egg

Pinch cinnamon (optional) I used mixed spice

15g black treacle

Grated rind of orange


Preheat oven to 200°C/400°C I used roasting Aga and reduced time.

Prepare a 1lb loaf tin or individual tin. The mixture is VERY sticky so you will be tipping it out from TM bowl into tin(s)


Soak the raisins or other dried fruit in desired liquid and set aside. I recommend the espresso shot if you have never tried it- wonderful.

Warm the water in the TM bowl to 37° before adding the yeast, flour, salt, sugar or honey, butter or oil, spice (if using) treacle, orange rind and beaten egg.

Mix on dough setting for 3 minutes. Do not add raisins at this point

Leave in TM bowl to double in size before stirring the soaked fruit.

Tip into tin(s) and I would leave to rise again for about 30 minute before baking.

Bake for 40-45 minutes for a loaf. Reduce time for individual ones.

Check for doneness with an instant read thermometer – should reach 97°

Cool on a rack, see how long you can leave it as the smell will send you rushing for the butter dish!


Happy baking!



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