Discover honey as an ingredient
Recipe for wholemeal bread with honey in 60 minutes
Discover honey as an ingredient. Making this wholegrain bread of soft and fluffy honey will only take 60 minutes. And it’s pretty much the most amazing bread I’ve ever tasted. I’m sure you’ll be surprised, it’s a wholemeal bread with really exquisite honey.
What ingredients will you need to make this recipe for wholemeal bread with honey?
This recipe for wholemeal bread with honey is made with only a few simple ingredients. You have to keep in mind that I’m using instant yeast, which is the secret to making bread in less than an hour.
You can use active dry yeast but it will take much longer to ferment your bread. See notes at the bottom of the recipe card to use active dry yeast instead of instant.
Whole wheat flour: it has more fiber and is healthier than all-purpose flour.
· Honey: It will bring a special flavor to this bread.
· Instant or fast yeast: you can also add baker’s yeast but it will take longer.
· Milk (or water): moisturizes wheat to develop texture. Milk should be heated to 110ºC-115ºC to help yeast grow.
· Salt: it gives flavor to the bread. If you don’t incorporate the salt, you’ll have a very soft bread.
· Melted butter: adds flavor and moisture to the wheat bread recipe.
Is whole wheat bread really healthy?
Whole wheat bread is considered healthier than white bread because it contains more fiber.
Fiber prevents your body from processing carbohydrates so quickly so it doesn’t increase your blood sugar level. Fiber is also good for the digestive system.
To make your wholegrain bread even healthier, you can add 1 tablespoon of flaxseed flour, 2 tablespoons of toasted sunflower seeds and 2 tablespoons oat flakes (and more to cover)
Add flax, seeds and oats along with salt.
How to make soft wholemeal bread:
The honey, milk and butter in this recipe help keep wholemeal bread soft. If you want your bread to be even softer, replace a cup of wheat flour with all-purpose flour or bread flour.
Put the flour, honey and yeast in the bowl of your stand mixer with the kneading attachment.
Add warm milk and mix for a minute.
Now add salt and melted butter. If your dough doesn’t stick to the butter bowl, add a little more flour. If your dough looks too dry, you can add some water (1-2 tablespoons)
Let your dough mix over medium-high heat for 5 minutes.
If after 5 minutes it is still smooth, continue mixing for another 2-3 minutes.
Place the dough in a greased container in a warm area and let it sit until it doubles in size (approximately 30-40 minutes).
Turn on the oven at 80º C and place the bowl on the oven door in front.
If you’re using active dry yeast or baker instead of instant yeast, you’ll need to ferment for 90 minutes.
Once the dough has doubled its size, you can cut it in half and form two loaves by tucking the rough edges underneath.
Place the two loaves on a tray lined with parchment paper, at a reasonable distance.
Let the breads rest for 10 minutes.
Paint with the breads with beaten egg (an egg beaten with a tablespoon of water). You can also use milk if you don’t want to use eggs.
You can make some marks on top of the bread with a sharp squeal. These cuts cause the bread to rise evenly while baking.
Bake your breads in the oven at 190ºC for 25-30 minutes or until the internal temperature is 90ºC-93ºC.
Let the bread cool until warm before cutting or the inside may be gummy.
Discover honey as an ingredient.
Recipe for wholemeal bread with honey in 60 minutes
- 680g whole wheat flour
- 10 g instant yeast (must be instant)
- 57g honey
- 454 g warm milk (43ºC) or water
- 1 1/2 teaspoons salt
- 57g melted butter
- Heat the milk to 43ºC – 46ºC
- Combine whole wheat flour, instant yeast, honey and milk in the bowl of your standing blender with the attachment for dough and mix for one minute.
- Add salt and melted butter.
- Cast a little more flour if the dough does not stick to the bowl. Add a little water if it looks too dry. Make sure the dough is mixing and not just spinning in the bowl.
- Mix for 5 minutes. The dough will begin to adhere to the bowl, but then gradually “clean” the sides of the bowl and form a ball.
- After 5 minutes, check if the dough bounces when you push it. If it is still too soft, continue mixing for another 2 minutes or until the dough bounces when you pinch it.
- Knead the dough on a slightly floured surface for 4-5 turns until a soft ball forms.
- Spread a large bowl with a little vegetable oil.
- Place the dough with the top down in the bowl to cover the top of the dough with oil and then turn it over. Cover with a cloth and place in a warm area for 30-40 minutes to rise until the dough doubles its size
- Preheat your oven to 190ºC.
- Divide your dough into two loaves.
- Let your breads rest for 10 minutes.
- Paint your breads with egg.
- Use a sharp knife to make four cuts at a 30o angle. These cuts make the breads look good and also prevent the crust from breaking while baking in the oven.
- Bake the breads for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature is 190ºC to 200ºC, the bread will be ready.
All you have to do is enjoy it!