Ingredients

Steps

• Heat sugar, malt extract, treacle, and butter in a pan until melted and dissolved, then cool.
• Mix flours, salt, yeast, and sultanas in a mixing bowl.
• Combine the cooled syrup and warm water into the flour mixture until soft and sticky.
• Knead the mixture gently on a floured surface for a few minutes.
• Divide dough into two greased 450g tins and let rise for two hours under loose plastic bags.
• Bake at 190°C for 30-40 minutes, covering with foil if the top browns too fast.
• Brush the tops with warm honey and cool on a wire rack.
• Slice the loaf and serve with butter.