Here is a scrummy recipe for Malt and Sultana loaf, I substitute any dried fruit I've got in stock for the sultanas.
Put 360g (12oz) organic strong white flour in a bowl with 1 tsp sugar, 1 tsp salt, 3 tbsp malt extract, 175g (7 oz) sultanas, 1 tbsp sunflower oil and 2 tbsp muscovado sugar. Sprinkle on a 1 x 7g sachet of fast acting dried yeast, and mix to a soft dough with 200 ml (7 fl oz) warm water. Knead on floured board for 10 mins.
Shape into a large loaf and place in a greased loaf tin 12cm x 22 cm (I just shape it into a round and slap it on a greased baking tray though)! Leave to prove in a warm place until double in size.
Bake at 190 deg C/375 deg F/gas mark 5 for 30 mins. You can glaze with runny honey while still warm, although I don't.