Honey Wheat Loaf
About this recipe: Everybody I know loves this recipe! It makes two loaves so you can freeze one!
Ingredients
Serves: 24
- 450ml (16 fl oz) warm water (45 C)
- 1 tablespoon dried active baking yeast
- 5 tablespoons honey
- 225g (8 oz) wholemeal flour
- 1 teaspoon salt
- 5 tablespoons vegetable oil
- 625g (1 3/8 lb) plain flour
Method
Prep:30min ›
Cook:30min ›
Ready in:1hr
- Dissolve yeast in warm water. Add honey, and stir well. Mix in wholemeal flour, salt and vegetable oil. Work plain flour in gradually.
- Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
- Punch down the dough. Shape into two loaves, and place into two well greased 23x12cm (9x5 in) loaf tins. Allow to rise until dough is about 2cm (3/4 in) above pans.
- Bake at 190 C / Gas mark 5 for 25 to 30 minutes.
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Reviews (6)
Altered ingredient amounts. Great recipe. Every time I make it, the two loaves are gone within a day. We like it with double the amount of honey. The only suggestion is to ensure you cook it in a freshly heated oven. Don't try baking it after cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making a doughy inside. I'm fairly new at bread baking and have found this to be an easy and tasty bread. - 14 Jul 2008
Altered ingredient amounts. Wow! A honey and wheat bread my husband will eat! It's a regular in my kitchen every week and it goes fast. I add a liitle extra honey, up to 5 tablespoons, for extra sweetness. If you've never baked before this is an easy one. - 14 Jul 2008
Altered ingredient amounts. Great recipe. This was my first bread and it was very easy and delicious. I doubled the honey as suggested by the other reviews and it was very good. I'll make this again. - 14 Jul 2008
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