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Malted Dutch Breakfast Loaf

Like a gingerbread loaf, this loaf is spiced with ginger, cinnamon, nutmeg and cloves for a delicious aroma and flavour. The texture is soft and spongey and best enjoyed with a cup of tea and a nice smear of butter (or a slice of cold butter). It’s a mix and bake recipe too.



Preparation Time: 

15 minutes (+ 50 minutes baking time & 1 hour cooling time)


10-12 slices



  • 215g rye flour

  • 70g bread flour

  • 115g brown sugar

  • 1 tbsp baking powder

  • 2 tsp ground ginger

  • 2 tsp ground cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp ground cloves

  • ¼ tsp salt

  • 1 cup full cream milk

  • 1/2 cup honey

  • 1/4 cup Saunders' Malt Extract


To serve

  • Cold butter

  • Tea, coffee or a glass of milk


1. Preheat the oven to 160°C. Lightly butter a 9"x5" loaf pan. Line base and sides of a loaf tin with baking paper, with a slight overhang to help lift the loaf out of the tin.

2. In a large mixing bowl, add the rye flour, bread flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Mix the dry ingredients together to break up any lumps.

3. In a large glass measuring jug, whisk together half the milk with the honey and malt extract. Add remaining milk and mix well.

4. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the centre comes out clean.

5. Remove from oven and set it on a cooling rack. Cover the top of the pan with aluminium foil. Set it aside until completely cooled, preferably overnight to help the loaf develop a soft, sticky crust.

6. Once cooled, remove the foil and lift the loaf out of the pan. Serve slices with lashings of butter, a cup of tea, coffee or a glass of cold milk.

7. The loaf will keep at room temperature for a couple of days, or store the loaf in the fridge for up to a week, especially in humid conditions.

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