Really pleased with this loaf. I'd say it's the best fruit loaf i've ever made. I used Dan Lepard's current and cassis loaf as my base - and modified it into a malt loaf (to try out my new flour). I thought it needed more water - but the result was pretty good just as it was. Left it in fridge overnight to prove. Not a huge rise in the cold - but once in oven rose perfectly. Light, tasty (not too sweet because no added sugar, just the sweetness of raisins), and malty (added 10% of overall flour weight.) Had wanted a malt loaf recipe, and been looking for ages - it's different to the Delia - and I actually think nicer (and it uses Alluisus).
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