Wholemeal Honey Loaf
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.
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Reviews and Ratings
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Reviews in English (1662)
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
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