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Nutrition Facts
Serving Size 1 (65g) Recipe makes 8 servings
Calories 170
Calories from Fat 10		(6%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 297mg		12%
Potassium 179mg		5%
Total Carbohydrate 37.5g		12%
	Dietary Fiber 1.3g	5%
	Sugars 15.0g
Protein 3.4g		6%
detailed view... how is this calculated?

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Hovis (Malted Brown Bread)

Recipe #32232 | 1¼ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Mille® ™
Jun 25, 2002

Ahhhh... high school memories! One certain Mr. Brown was my maths teacher and had a great sense of humour. Which was just as well. You see, it was during his tenure at Lanark Grammar School that a British baking company (sorry, I've forgotten their name) introduced their delicious malty brown bread which they marketed under the brand name "Hovis" and they launched the product with TV commercials that proclaimed, simply, "Don't say brown - say 'Hovis'". Yep, you guessed it. From that day forth, our beloved teacher was known and addressed as Hovis. So here's a copycat recipe, in his memory.

SERVES 8 , 1 Hovis loaf (change servings and units)

Ingredients

6 ounces self rising flour
2 tablespoons malt drink powder (such as horlicks or similar)
1 ounce soft light brown sugar or caster sugar
3 ounces sultanas or mixed dried fruit
2 tablespoons golden syrup
5 fluid ounces milk

Directions

1
Preheat oven to 350°F and grease a 1-pound loaf tin well.
2
Place all the ingredients in a large bowl and mix well together to form a thick batter.
3
Turn the mixture into the tin and bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
4
Turn out and leave to cool on a wire rack.
5
Serve sliced, spread with butter.

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Featured Reviews for This Recipe

From: Heather Sullivan

On Mar 21, 2007

I like this even though it isn't Hovis as Hovis has wheatgerm in it. This is just a malty tealoaf, really. I use the Horlicks which is Add to Milk, not the more watered down flavoured powder which you add to hot water.

1 person found this review helpful

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From: Sirder

On Aug 27, 2006

There was NO fruit in genuine Hovis Wheat germ bread ....Think the British Flour Producer you're thinking of was ..........Rank not the Film Producer tho' Thanks anyway

1 person found this review helpful

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From: Anu

On Sep 20, 2002

Yummmm, Miller! I didn't have self rising flour so I used all purpose flour and added 2 1/4 tsp of baking powder and 1/4 tsp of salt, which worked marvellously. I used Horlicks (love it!), raisins, and light brown sugar. This was done in 50 minutes and had a lovely golden crust, and an equally lovely aroma. The malty Horlicks taste was perfectly accompanied by the delicate sweetness of this bread. AND the recipe is so quick and easy that I KNOW I'll definitely make this again. Thanks so much!

5 people found this review helpful

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From: Angela Sara

On Jun 30, 2002

Deeeelicious and very easy to make. I used Horlicks for the malty flavour. Easy to slice and excellent spread with butter but equally good on its own, with a cup of tea of course! Definitely one to make again. Thanks.

5 people found this review helpful

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