Malt loaf

Malt loaf
Place of origin United Kingdom
Region or state Scotland
Created by John Montgomerie
Main ingredients Malt, fruits

Malt loaf is a malted loaf made in the United Kingdom. Malt loaf has a sweet taste and a chewy texture like very heavy, soft bread. It is made from malt and often contains raisins. Malt loaf is usually eaten sliced and spread with butter. Malt flour is sometimes used to supplement the flavour of the malt loaf.[1]

History

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 England 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 so the extract's enzymes would pre-digest some of the starch.[2]

Manufacture

Soreen (/ˈsɔːriːn/ SOR-een) is a popular brand of malt loaf. The name is derived from 'Sorensen', the name of the family that once ran the company. Rikki Sorensen developed the loaf in conjunction with a business partner Green, hence the name, Soreen. Rikki was also responsible for developing the technique for drying egg white used in many cooking recipes. In 2003 Warburtons sold the brand to Inter Link Foods and in 2007 Soreen became part of McCambridge Group. In 2014 UK food group Samworth Brothers bought the Soreen brand for an undisclosed sum.[3] Aunt Ellen's is another popular brand. Both are produced in Manchester.[4]

Harvo was another brand of malt loaf which was made in Birmingham[5][6][7] 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. The Harvo trademark was later held by a Premier Foods company associated with its takeover of Rank Hovis McDougall, RHBB (IP) Ltd, but expired in 2006.[8]

Variants in other countries

In December and during the holiday season, a similar type of bread called vörtbröd(literally “wort bread”) is very popular in Scandinavia .[9] The dough's water is replaced 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.[10] Malt bread is one of many variants of baguettes sold in Russia. It is produced in local city bakeries.

See also

References

  1. ↑ Kent, N.L.; Evers, A.D. (1994). Technology of Cereals: An Introduction for Students of Food Science and Agriculture. Pergamon. p. 181. ISBN 978-0-08-040834-7. Retrieved May 30, 2016.
  2. ↑ U.S. Patent 423,263
  3. ↑ "Samworth Brothers snaps up Soreen". Retrieved 21 December 2014.
  4. ↑ "Interlink Foods buys Soreen". Manchester Evening News. 9 August 2004.
  5. ↑ "Planning application by Harvo Ltd for bakery and shop at 257 Lawley St" (PDF). Birmingham City Council. 6 July 1955.
  6. ↑ "Harvo Malt Bread". Birmingham History Forum. Retrieved 2018-09-16.
  7. ↑ "Steelwork Designed by S A Budd Erected for Harvo Bakery". blackcountryhistory.org. Retrieved 2018-09-16.
  8. ↑ "HARVO FRUITED MALT LOAF". UK Trademark Database. Retrieved 2018-09-16.
  9. ↑ "Julordlista - Christmas Glossary". Retrieved 2013-01-04. vörtbröd" → "malt loaf, malt bread
  10. ↑ "Google translate: bread flavored with wort". Retrieved 2013-01-04.
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