Malt Loaf Like Soreen Recipe (2024)

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Malt loaf is a delicious and popular British snack cake. It is made with whole wheat flour, malt extract, raisins, and flavourings, and it has a soft, moist, squidgy texture. This blog post will provide you with a simple and easy-to-follow recipe for making a copycat Soreen malt loaf at home. The recipe is just as delicious as the store-bought version, and it is much more affordable.

Malt Loaf Like Soreen Recipe (1)

Soft and chewy low-fat malt loaf

This recipe is for a basic copycat Soreen malt loaf, but you can easily add your own twist to it. For example, you could add dried cranberries, apricots, or nuts. You could also experiment with different spices, such as cinnamon, nutmeg, or ginger. Malt loaf cake is often enjoyed for breakfast, as a snack, or as a dessert. The best thing about it is that it’s low in fat, so you don’t have to worry about adding some butter on top!

You may also like to try my other fruit loaf recipe >> Yorkshire Tea Loaf.

The difference between this malt recipe and Soreen

The difference is that this recipe is not as dark in colour as the shop-bought Soreen. You could add more black treacle, but then the taste would be different. Another option would be to add molasses, but not sure if that would too alter the taste. Obviously, there are secret ingredients in the Soreen recipe, but this is as near enough as I could get it!

Malt Loaf Like Soreen Recipe (2)

Equipment

You will need the following:

  • 1 x 1lb Loaf Tin (10x 20 cm)
  • Baking Paper to fully line the tin.
  • Measuring jug

Ingredients

  • 9tbspBarley Malt Extract
  • 2tbspBlack treacle
  • 50gDark Brown Sugar
  • 150mlStrong Cold Black Tea
  • 200gRaisins(or sultanas)
  • 125gWhite Strong Bread Flour
  • 125gWholemeal Strong Bread Flour
  • 7gFast Action Dried Yeast
  • ½tspSalt

How to make malt loaf like shop-bought Soreen

  • Add the tea to a measuring jug of 150mls. Ensure the teabag has been left in a while to produce a strong tea. Remove the tea bag and make sure the tea is still at 150 ml, is not top it up with hot water.
  • Add the malt extract, treacle, sugar and raisins to the jug. Stir until everything is mixed together and leave to stand for at least 15 minutes for the fruit to soak. (You can also do this the night before for a more plumper fruit)
  • Mix the flour, yeast and salt, then add the malt mixture to make a batter. Cover and leave to rest for about 1 hour. It will not rise when you leave it to rest, only when in the oven.
  • Preheat the oven to 160℃/140℃fan/320℉/Gas 3. Grease and fully line a small loaf tin 10 x 20cm (1lb).
  • Pour the mixture into the tin and spread it out evenly. Bake in the oven for 1 hour. Check with a skewer or sharp knife in the middle of the loaf, and if it comes out clean, it’s done!
  • Brush the top with barley extract and leave in the tin to cool. Wrap in baking paper and tin foil, and ideally, eat after a couple of days if you can wait that long!

Storage

Leave the malt loaf cake to rest for two days to get the best taste and squidgy texture. Wrap in baking paper and tin foil and keep in an air-tight container at room temperature. It will last for about a week once opened.

Malt Loaf Like Soreen Recipe (5)

Malt Loaf Like Soreen Recipe

Malt Loaf Like Soreen Recipe (6)Rachel

Squidgy and morish barley malt loaf. Lovely on its own or spread with butter.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Proving time 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine British

Servings 10

Calories 182 kcal

Ingredients

  • 9 tbsp Barley Malt Extract
  • 2 tbsp Black treacle
  • 50 g Dark Brown Sugar
  • 150 ml Strong Cold Black Tea
  • 200 g Raisins (or sultanas)
  • 125 g White Strong Bread Flour
  • 125 g Wholemeal Strong Bread Flour
  • 7 g Fast Action Dried Yeast
  • ½ tsp Salt

Instructions

  • Add the tea to a measuring jug of 150mls. Ensure the teabag has been left in a while to produce a strong tea. Remove the tea bag and make sure the tea is still at 150 ml, is not top it up with hot water.

  • Add the malt extract, treacle, sugar and raisins to the jug. Stir until everything is mixed together and leave to stand for at least 15 minutes for the fruit to soak. (You can also do this the night before for a more plumper fruit)

  • Mix the flour, yeast and salt, then add the malt mixture to make a batter. Cover and leave to rest for 1 hour. It will not rise when you leave it to rest, only when in the oven.

  • Preheat the oven to 160℃/140℃fan/320℉/Gas 3. Grease and fully line a small loaf tin 10 x 20cm (1lb).

  • Pour the mixture into the tin and spread it out evenly. Bake in the oven for 1 hour. Check with a skewer or sharp knife in the middle of the loaf, and if it comes out clean it's done!

  • Brush the top with barley extract and leave in the tin to cool. Wrap in baking paper and tin foil, and ideally, eat after a couple of days if you can wait that long!

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Nutrition

Calories: 182kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 124mgPotassium: 263mgFiber: 2gSugar: 7gVitamin A: 1IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Keyword barley extract recipe, vegan malt loaf

Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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Malt Loaf Like Soreen Recipe (2024)

FAQs

What is the American equivalent of malt loaf? ›

Malt loaf is also sometimes called “Harvo loaf” because of a well-known UK bakery called Harvo that offered the bread through the 1970s. Although commercially made malt loaf is available in certain areas of the US, quick breads and raisin bread are far more common.

Is Soreen the same as malt loaf? ›

"Soreen" (/ˈsɔːriːn/) is a brand of malt loaf manufactured in the United Kingdom.

What are the ingredients in Soreen malt loaf? ›

Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Water, Raisins (15%), Partially Inverted Sugar Syrup (Partially Inverted Sugar Syrup, Colour: E150c), Maize Starch, Malted Barley Flour (5%), Barley Malt Extract (4%), Vegetable Fats (Rapeseed, Palm), Rice Starch, Salt, ...

Why is Soreen so chewy? ›

The unique and clever use of malt is one of the reasons Soreen Malt Loaf is such a favourite as Malt helps give Soreen its brown colouring and unique sticky texture that everyone has come to love. The health properties of products containing malt or malt extract are often overlooked.

Can you get Soreen in America? ›

Soreen is available to a select few countries outside the UK; these include some distributors in Spain, USA, and Canada.

What can I replace malt with in baking? ›

Ovaltine is a wonderful substitute for malted milk powder if you're interested in a bit of chocolate being added to the mix. In terms of nuttiness, quinoa powder and almond powder are two more amazing substitutes for malt powder.

How healthy is Soreen malt loaf? ›

Malt is a great source of natural energy and has been used as a trusted source of energy for years! Malt is also a rich source of B vitamins, including thiamine, riboflavin, niacin, and vitamin b-6.

What flavour is Soreen? ›

They're school compliant, contain under 100 calories, 50% less sugar than the average cake bar and come in four deliciously squidgy flavours: banana, strawberry, apple and malt.

What country is Soreen from? ›

Soreen is a brand of malt loaf and is owned by Mark and David Samworth, a food manufacturing company based in Leicestershire. The creator of Soreen, John Rahbek Sorenson, arrived in England in 1920. He purchased a property in Manchester two years before establishing John Sorenson Bakery Equipment & Co.

How long does Soreen last? ›

I like cool, dry places best. Eat me within 2 days of opening or if you want to save me for another time, just pop me in the freezer. Use me within 3 months of freezing, and make sure I'm fully defrosted before you take a bite.

Is malt loaf good for IBS? ›

No. This product is not low FODMAP as it lists 1 ingredient that is likely high FODMAP at 1 serving and 7 ingredients that could be moderate or high FODMAP depending on source or serving size.

Why is it called malt loaf? ›

It sounds like a malt loaf: dark and sticky, but black treacle is used not malt syrup. It seems to be called a 'malt' loaf because of the brown, malted flour used, which is not the same. Other malt loaves certainly contained malt syrup; beloved British brands Hovis and Allinson made them.

Is too much Soreen bad for you? ›

Its ok as long as you dont eat it too often. Actually the lunch box loaves contain 5.7grams of sugar and meet the government's nutritional standards for schools!

Can a diabetic eat malt loaf? ›

Bring in a few and keep on your desk to help you meet your five a day. As an occasional treat malt loaf, a slice of fruit loaf, scone or teacake could be enjoyed particularly if you know you will be active and do not need to lose weight. These are healthier options compared to chocolate, biscuits and sweets.

Are you supposed to toast Soreen? ›

A buttered slice is a classic teatime treat in the north of England, but it's also delicious toasted and spread with jam for breakfast or as a late night snack.

What is malt in American? ›

What Is a Malt? A malt, or malted milkshake, is similar to a milkshake but also contains malted milk powder. Adding a spoonful of malted milk powder after the ice cream and milk are blended gives the beverage a sweeter and richer taste. This gives the drink a hint of umami to bring out the flavors of the ice cream.

Is malt loaf the same as fruit loaf? ›

I think of Malt Loaf as something of a cross between a fruit cake and gingerbread. Two sterling British baking classics! It's got a damp and squidgy texture, just like gingerbread, but the high proportion of dried fruit gives a really juicy pop when you bite into it.

What is the French name of the English or American sliced white loaf? ›

Le Pain de Mie: white bread (like the American kind, bagged and sliced and usually available in supermarkets.)

What is the definition of American single malt? ›

An American Single Malt must be made from 100% malted barley, distilled entirely at one U.S. distillery, mashed, distilled and aged in the United States, distilled to 160 proof (80% abv) or less, and matured in oak barrels that hold no more than 700 liters.

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