 | |
| Place of origin | Scotland |
|---|---|
| Region or state | Unknown |
| Created by | John Montgomerie |
| Main ingredients | Malt, fruits |
Malt loaf is a type of sweet leavened bread made with malt extract as a primary ingredient. It has a chewy texture and often contains raisins. It is usually eaten sliced and spread with butter for tea. Malt flour is sometimes used to supplement the flavour. [1]
In 1889, John Montgomerie of Scotland filed a U.S. patent application titled "Making Malted Bread," which was granted in 1890. This patent asserted a prior patent existed in Great Britain dated 1886. Montgomerie claimed a novel saccharification process, which involved warming a portion of dough mixed with diastatic malt extract to an appropriate mash temperature and holding it for a time to allow the extract's enzymes to break down some of the starch into maltose. [2]
"Soreen" ( /ˈsɔːriːn/ ) is a brand of malt loaf manufactured in the United Kingdom. The name is derived from "Sorensen", the name of the family that once owned the company, and "Green", a business partner. In 2004, Warburtons sold the brand to Inter Link Foods. [3] In 2007, Soreen became part of McCambridge Group. In 2014, UK food group Samworth Brothers bought the Soreen brand for an undisclosed sum. [4]
"Harvo" was a brand of malt loaf which was made at the company's bakery at 257 Lawley Street, Birmingham [5] [6] [7] [8] until the company went bankrupt in 1973. In some areas, the name Harvo or Harvo Loaf is still often used to describe malt loaf, regardless of the brand. [ citation needed ] The Harvo trademark was later held by one of the Premier Foods companies, associated with its takeover of Rank Hovis McDougall, RHBB (IP) Ltd; The Harvo trademark expired in 2006. [9]
In December and during the holiday season, a similar type of bread called vörtbröd (literally “wort bread”) is popular in Scandinavia. [10] The dough's water is supplied by beer wort, adding sweetness and flavour to the bread. Several different spices and fruits commonly associated with Christmas are also added, e.g., cloves, cinnamon, ginger, cardamom and raisins. [11] Malt bread is one of many variants of baguettes sold in Russia. It is produced in local city bakeries.[ citation needed ]
Panettone is an Italian type of sweet bread originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in South America, Eritrea, Australia, the United States and Canada.
A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit that originated in Scotland. The digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term digestive is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed. Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
An English muffin is a small, round and flat yeast-leavened bread which is commonly 4 in (10 cm) round and 1.5 in (3.8 cm) tall. It is generally sliced horizontally and served toasted. This bread is often part of breakfast in the United Kingdom, North America, Australia and New Zealand, frequently eaten with sweet or savoury toppings such as butter, fruit jam, honey, eggs, sausage, bacon, or cheese. English muffins are an essential ingredient in Eggs Benedict and a variety of breakfast sandwiches derived from it, such as the McMuffin and can be used in place of other breads for French toast.
A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.
A loaf is a (usually) rounded or oblong mass of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan, also called a loaf pan, because some kinds of bread dough tend to collapse and spread out during the cooking process. Doughs with a thicker viscosity can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The shape of doughs with a thinner viscosity can be maintained with a bread pan whose sides are higher than the uncooked dough.
Raisin bread is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter. Variations of the recipe include the addition of walnuts, hazelnuts, pecans or, for a dessert, rum or whisky.
Barmbrack, also often shortened to brack, is a yeast bread with added sultanas and raisins. The bread is associated with Halloween in Ireland, where an item is placed inside the bread, with the person who receives it considered to be fortunate.
Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, which goes with a sauce or soup containing a protein source. The main ingredients for the vast majority of soups and stews are tomatoes, hot peppers and onions. As a result, most of the Ghanaian soups and stews are red or orange in appearance.
Tsoureki also known as Šurēk, choreg or "chorek", çörək (Azerbaijani), çyrek (Albanian), kozunak, cozonac (Romanian) or paskalya çöreği (Turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab. Lampropsomo, a variation of tsoureki commonly called "Greek Easter bread," is made by Greek communities during Easter, not only in Greece, but also in other countries with Greek communities. It is also sometimes called Armenian Easter bread.
Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread.
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain, and cereal press-yeast for leavening.
Soreen is a brand of malt loaf and is owned by Mark and David Samworth, a food manufacturing company based in Leicestershire.
Cardamom breads, including the Finnish pulla and Swedish kardemummabröd and kardemummabullar, are a group of enriched breads or pastry flavored with cardamom. They are eaten throughout the year, typically with coffee or tea.
Samworth Brothers is a British food manufacturer which produces a range of chilled and ambient foods, both own-label and branded. It is the owner of Cornish pasty maker Ginsters and malt loaf manufacturer Soreen, and is also known as a maker of certified Melton Mowbray pork pies.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
A babka is a sweet braided bread or cake which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.
Limpa is a sweet Scandinavian rye bread, associated with Swedish cuisine. It is a yeast-leavened spice loaf, sweetened with brown sugar and molasses which comes in a large variety in regards to whether or not butter-enriched, and which spices are being used. Traditional bread spices are anise, caraway, fennel seeds, and bitter orange.
vörtbröd" → "malt loaf, malt bread
