Whole Wheat Honey Bread
A delicious whole wheat bread with a hint of honey, great for both toast and sandwiches.
Servings 1 loaf
Ingredients
- 60 ml lukewarm water
- 2 teaspoons active dry yeast
- 300 ml hot (not boiling) water
- 4 tablespoons honey
- 2 tablespoons butter cut into cubes
- 255 g whole wheat flour
- 320 g white bread flour
- 2 teaspoons salt
- oil for greasing
Instructions
- In a small bowl, mix the 60 ml lukewarm water and yeast.
- In a medium bowl, add the 300 ml hot water, honey, and butter, and stir until butter is melted.
- In a large bowl, add both flours and the salt and stir. Add the yeast mixture and the honey/butter mixture and mix until a dough starts to form. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Transfer dough to a lightly oiled bowl and turn to coat all over. Cover and leave to rise until doubled in size, which will take about an hour, maybe a little more.
- Lightly grease a 9 x 5 inch loaf tin.
- Tip the dough onto a lightly floured surface and gently push down, just to get out any large air bubbles. Form the dough into a square shape about the same length as the loaf tin, then roll up so you have a loaf that fits nicely in your tin. Place the shaped dough, seam side down, in the loaf tin. Cover and leave in a warm place for about an hour, or until dough has nearly doubled in size.
- Towards the end of the rising time, start preheating the oven to 375°F (200°C).
- Bake the bread for 35-40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped. When bread has finished baking, turn out onto a wire rack and let cool before cutting.