-
-
-
-
-
+12
Wholemeal Honey Loaf
Making your own wholemeal bread is simple and satisfying. This recipe uses honey for sweetness which adds a delightful flavour.
Ingredients
Makes: 3 loaves
- 3 cups (750ml) warm water (45 C)
- 15g dried instant baking yeast
- 8 tablespoons honey
- 6 cups (750g) bread flour
- 60g butter, melted
- 3 teaspoons salt
- 3 1/4 cups (470g) wholemeal flour
- extra 30g butter, melted
Directions
Preparation:45min ›
Cook:30min ›
Extra time:2hours rising ›
Ready in:3hours15min
- In a large bowl, mix warm water, yeast and 4 tablespoons honey. Add bread flour and stir to combine. Let sit for 30 minutes, or until bubbly.
- Mix in melted butter, remaining honey and salt. Stir in 1/2 of the wholemeal flour.
- Dust a flat surface with flour and knead with wholemeal flour until slightly sticky and just pulling away from the counter, but still sticky to touch. This may take additional wholemeal flour.
- Place in a greased bowl, turning once to coat the surface of the dough. Cover with a tea towel. Let rise in a warm place until doubled in size.
- Punch down and divide into 3 loaves. Place in greased 23x12cm loaf pans, and allow to rise until dough has topped the pans by 2.5 cm.
- Bake in preheated oven at 180 degrees C for 25 to 30 minutes. Lightly brush the tops of loaves with extra melted butter when done to prevent crust from getting hard. Cool completely on wire racks.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(2102)
Reviews in English (1670)
Used different ingredients. This bread is DELICIOUS! What I did differently was add a mixture of seeds such as sunflower, sesame, and whatever else was in the mixture. I replace the butter with apple sauce, and I don't use as much honey. I think the amount of honey the recipe calls for makes the bread too sweet. This bread does not need to be kneaded on a flour surface. I knead it in the bowl. After kneading, make sure your bowl is buttered so that the dough won't stick when you let it rise. - 14 Jul 2008
Used different ingredients. Amazing recipe. I bake a lot of bread and this is by far one of the best wholemeal breads I've made. Surprisingly, this recipe is pretty much perfect. I've made it about 4 times now and it's foolproof. I've also sub sugar for honey and it works fine (use the same amount). This is a very moist, tender, slightly chewy bread. It makes the quintessential sandwich bread and stays moist for at least a few days. To make sandwich size bread, you will only need TWO large loaf tins. Exactly 25 min. was perfect for me. This will be my master wholemeal recipe. - 14 Jul 2008
Used different ingredients. Superb! This ends my search for the Holy Grail of wholemeal honey breads. Thanks, Nita! I added 4 tbsp sunflower seeds per loaf, and omitted the butter during baking, though did butter brush the crust. Lovely. (Kitchen Aid speed 2, dough hook, 10 minutes) - 14 Jul 2008
Write a review
