[1] In 1889, John Montgomerie of Scotland filed a U.S. patent application titled "Making Malted Bread," which was granted in 1890.

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 to allow the extract's enzymes to break down some of the starch into maltose.

In 2014, UK food group Samworth Brothers bought the Soreen brand for an undisclosed sum.

[10] The dough's water is supplied by beer wort, adding sweetness and flavour to the bread.

Several different spices and fruits commonly associated with Christmas are also added, e.g., cloves, cinnamon, ginger, cardamom and raisins.