Fruit Malt Loaf

225 g/8 oz plain wholemeal flour
1/4 teaspoon sea salt
100 g/4 oz sultanas
25 g/1 oz polyunsaturated margarine
50 g/2 oz malt extract
25 g/1 oz black treacle
25 g/l oz fresh yeast
65 ml/21/2 fl oz lukewarm water
1 tablespoon clear honey, to glaze

Put the flour, salt and sultanas in a warns bowl and mix well. Put the margarine, malt extract and black treacle in a pan and heat gently until the margarine has melted. Leave to cool for 5 minutes.

Blend the yeast with the water and leave until frothy. Then add to the dry ingredients with the melted mixture. Mix to a soft dough.

Turn out on to a lightly floured surface and knead for 5 minutes until smooth. Place the dough in a warmed, greased bowl. Cover and leave in a warm place for about 1 hour until doubled in size.

Turn out on to the floured surface and knead again for 5 minutes. Fold the dough into 3, then place in a greased, warmed 450 g/1 lb loaf tin. Cover with a clean clamp cloth and leave in a warns place for about 20 minutes until the dough rises to the top of the tin.

Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 45 minutes. Turn out on to a wire rack, brush with honey, then leave to cool.

MAKES one 450 g/l lb loaf