Ingredients:

8 grams dried yeast
3 tbsp of malt extract
500 grams Sharpham Park Spelt Flour
1 tbsp of sea salt
200mls of warm spring water
90 grams of seedless raisins
90 grams of currants

Glaze = 2 table spoons of brown sugar, 2 table spoons of hot spring water.

Put all ingredients in bread machine when cooked, stir sugar and hot spring water until mixture is slightly syrupy, brush over top of loaf whilst it is still warm, and cool on rack.

Malt lends a special flavour and sticky quality to this sweet bread.

Serve buttered for morning coffee or afternoon tea. Good toasted.

This bread will store very well wrapped, if kept in the refrigerator it will last for about three weeks, if you can resist of course.