Grease the loaf tin with butter.
Place the water in the saucepan and heat to 30C/86F.
Transfer to the measuring jug and sprinkle the yeast into it along with the sugar and whisk.
Leave for 10 minutes to activate.
Place the malt extract and butter in the saucepan and heat gently until the butter has melted, stirring to incorporate the butter into the malt extract.
Place the flours and salt in the large mixing bowl, stir and make a well in the centre.
Pour in the yeast mixture followed by the malt extract and butter and bring together with your hands to make a soft, sticky dough.
Turn the mixture onto a lightly floured work surface and knead for 10 minutes until smooth and elastic.
Place the dough in the prepared loaf tin, ensuring the top of the mixture is smooth and level.
Cover with a clean tea cloth and leave for an hour or until the dough has doubled in size.
Preheat the oven to 190C/375F/gas 5.
Place the ‘cake’ in the oven and bake for 30-40 minutes. If the top of the loaf starts to brown too much (it should be golden), cover with a sheet of kitchen foil.
Just before you take the loaf out of the oven, warm the honey in the small saucepan.
Remove the loaf from the oven and brush the top with the warmed honey.
Leave to cool in the tin for a few minutes before turning out onto the cooling rack.
Allow to cool to room temperatures before slicing.
