Ingredients
75ml (2 1/2 fl oz) hand-hot water
200g (7oz) brown flour or 100g (3 1/2 oz) wholemeal flour and 100g (3 1/2 oz) strong white flour
2.5ml spoon 1/2 tsp) salt
2 x 15ml spoons (2 tbsp) malt extract
2 x 15ml spoon (2 tbsp) black treacle
25g (1oz) margarine
30g (1oz) dark soft brown sugar
100g (3 1/2 oz) sultanas
Honey or golden syrup to glaze
1 x 5ml spoon (1 tsp) fast action easy blend yeast
Method
Mix the yeast with the flour.
Add the salt and sultanas.
Warm the water, malt, treacle, margarine and sugar until just melted and the sugar dissolved, and stir into the flour mixture.
Mix to a soft dough.
Turn onto a floured surface and knead until no longer sticky (about four minutes), adding more flour if necessary.
Shape and place in a greased 500g (1lb) loaf tin. Cover the dough and leave to prove in a warm place until doubled in size - about one and a quarter hours.
Bake at 220°C, Gas Mark 7, for 30 minutes until browned and the loaf sounds hollow when tapped on the bottom.
Cool on a wire rack. Whilst the loaf is still hot brush the top with honey or syrup.
TO MAKE THIS EDGY YOU MUST SERVE FOR BREAKFAST