- Kerry Sutton
Morish Malt loaf ~ Leslie Garrish
100g plain flour
10g (1.5 sachets) dried yeast
100ml luke warm water
1kg pitted prunes
100g dried apricots, roughly chopped
100g dried cranberries
150g walnuts, roughly chopped
In a bowl, mix the water, dried yeast and 75g of the flour to form a smooth batter. Cover and leave in a warm place for approx. 30 mins, or until well risen and full of air bubbles.
Transfer the yeast batter to an electric mixer fitted with a dough hook and add the rest of the flour, dried fruit and walnuts. Mix on slow speed to 7-10 minutes until the prunes begin to break down, forming a sticky brown dough.
Turn the dough out onto a floured surface and divide into 3 equal portions. Roll each portion into a log, using plenty of flour, to about 20cm long. Place on an oiled baking tray, cover and leave to stand at room temperature for an hour. Heat oven to 170 degrees C.
Bake the loaves for 20-25 mins until rich brown and slightly crusty on the outside (they will feel soft in the middle).
Allow to cool and wrap each one in cling film and chill in fridge to firm up.
This will make approx. 55 slices, have a long shelf life in the fridge and can also been frozen.
Delicious on runs and even more delicious with cheese and wine after your run!!!