wholemeal honey bread

Who says healthy food cannot taste good?

This bread is healthy – it is made with whole meal flour and it contains honey instead of sugar, and at the same time, it is soft and delicious!

I liked it so much I made it everyday for a week, until the LAM suggested SOME variety would be welcome. Haha. πŸ˜€

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The bread can be made in a bread maker (BM) if you have one – I usually use my BM but because I know many people do not have a BM at home, I will show you how to make the bread manually in this post.

If you have a BM, well, you will know how to work it by now, so I shan’t say too much about the process. πŸ˜›

Here are the instructions on how to make this yummy loaf of bread!

Place all the dry ingredients in a large bowl. Whisk the ingredients to mix. 

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Add the milk and honey. 

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Mix until combined – I used my Tovolo Dough Whisk to mix the dough. This whisk is specially designed for mixing heavier doughs because the dough will not stick (like if you were to use a balloon whisk). 

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Cover the bowl with cling film and let the dough sit for 15 minutes. This allows the flour to absorb the liquid and will be easier to knead later.

Knead the dough with your hands until everything comes together.

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Add butter and continue kneading until the butter is incorporated.

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Transfer the dough onto a pastry mat and knead until the dough is elastic and passes the windowpane test

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Shape the dough into a ball and place in a lightly greased heatproof bowl. Spray with a little water, cover the bowl with a piece of damp cloth and let the dough rise until it has doubled in size. 

Note: I like to place the dough in my oven set at 35Β°C to rise.

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Once the dough has doubled, punch it to deflate it before dividing it into three equal parts.

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Shape each into a ball then return (covered with a piece of damp cloth) into the oven (at 35Β°C) or in a warm place for 15 minutes.

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Roll each ball of dough into a rectangle, fold in the sides then roll along the length.

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Pinch the seams to seal. PINCH!!

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Place the dough in a lightly greased 9×5-inch loaf pan.

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Return to the oven at 35Β°C for 45 minutes. At the end of this time remove the tray and preheat the oven to 180Β°C. Brush the dough with egg wash and bake at 180Β°C for about 25-30 minutes. Keep an eye on the bread. If it is too brown you may want to bake at a lower temperature.

Allow the bread to cool in the pan for 10-15 minutes before transferring it onto a wire rack to cool completely.

Slice and enjoy!

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 Date: Friday 21 April 2017

Workshop: Hands-on Mango Yogurt Chiffon & Fruit of the Forest Chiffon Cakes Workshop

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Date: Saturday 20 May 2017

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Date: Saturday 3 June 2017

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Date: Friday 2 June 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

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Date: Saturday 24 June 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

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Date: Saturday 27 May 2017

Workshop: Hands-on Bread loaves and Buns Workshop

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Date: Saturday 17 June 2017

Workshop: Hands-on Dark Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

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Wholemeal Honey Bread
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Ingredients
  1. 225g bread flour
  2. 25g wholemeal flour
  3. 35g honey
  4. 2g salt
  5. 15g butter
  6. 145ml water - I used milk
  7. 3g yeast
Instructions
  1. Place all the dry ingredients in a large bowl. Whisk the ingredients to mix.
  2. Add the milk and honey. Mix until combined.
  3. Cover the bowl with cling film and let the dough sit for 15 minutes. This allows the flour to absorb the liquid and will be easier to knead later.
  4. Knead the dough with your hands until everything comes together.
  5. Add butter and continue kneading until the butter is incorporated.
  6. Transfer the dough onto a pastry mat and knead until the dough is elastic and passes the windowpane test.
  7. Shape the dough into a ball and place in a lightly greased heatproof bowl. Spray with a little water, cover the bowl with a piece of damp cloth and let the dough rise until it has doubled in size. (I like to place the dough in my oven set at 35Β°C to rise.)
  8. Once the dough has doubled, punch it to deflate it before dividing it into three equal parts.
  9. Shape each into a ball then return (covered with a piece of damp cloth) into the oven (at 35Β°C) or in a warm place for 15 minutes.
  10. Roll each ball of dough into a rectangle, fold in the sides then roll along the length.
  11. Pinch the seams to seal. Place the dough in a lightly greased 9Γ—5-inch loaf pan.
  12. Return to the oven at 35Β°C for 45 minutes. At the end of this time remove the tray and preheat the oven to 180Β°C. Brush the dough with egg wash and bake at 180Β°C for about 25-30 minutes. Keep an eye on the bread. If it is too brown you may want to bake at a lower temperature.
  13. Allow the bread to cool in the pan for 10-15 minutes before transferring it onto a wire rack to cool completely.
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Tools I love and use in my kitchen:

Tovolo Silicone Pastry Mat

Tovolo Silicone Baking Mat – Jelly Roll

Tovolo Dough Whisk




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