Malt loaf
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| Type | Snack food |
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| Place of origin | United Kingdom |
| Region or state | Scotland |
| Created by | John Montgomerie |
| Main ingredients | Malt, fruits |
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Malt loaf is a common snack food in the United Kingdom. Malt loaf has a sweet taste and a very chewy texture like very heavy, soft bread. It is made from malt and often contains fruit such as raisins. Malt loaf is usually eaten sliced and spread with butter. Malt flour is sometimes used to supplement the flavor of the malt loaf.
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.
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. Aunt Ellen's is another popular brand. Both are produced in Manchester.
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