Hovis (Malted Brown Bread)

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 8,Yield: 1Hovis loaf
  • About This Recipe

    “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.”


  • 6ouncesself rising flour
  • 2tablespoonsmalt drink powder( such as horlicks or similar)
  • 1ouncesoft light brown sugar or 1ouncecaster sugar
  • 3ounces sultanas or 3ouncesmixed dried fruit
  • 2tablespoonsgolden syrup
  • 5fluid ouncesmilk
  • Directions

  • Preheat oven to 350°F and grease a 1-pound loaf tin well.
  • Place all the ingredients in a large bowl and mix well together to form a thick batter.
  • 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.
  • Turn out and leave to cool on a wire rack.
  • Serve sliced, spread with butter.
  • Reviews

  • “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.”

  • “Oops! This was the first recipe I made after Chef Miller so kindly sent me a jar of Horlicks, but somehow I neglected to post a review. Let me correct that now! I LOVED this bread; not only was it easy to make, but it also made for the perfect snack, with a cup of tea of course! I used corn syrup instead of golden syrup (it was what I had on hand) and used golden raisins instead of sultanas (personal preference). I also made my own “self-rising” flour, as Anu did. It smelled wonderful while it baked, and the taste is even better! This is a somewhat unusual “quick bread”, and I urge everyone to give it a try at least once.”

  • “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!”

  • “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.”

  • “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 “

  • “I was disappointed coz i only tasted just a hint of malt. I think the malt milk powder is too few for the bread and the raisins over powered the malty taste)Very dense and not sweet at all.Baked them in muffin tins.CAme out with 6. Bake them exactly 20min”