Honey Wholemeal Bread

    (12)
    3 hours 10 min

    This wonderful bread is packed full of flavour! It's wheaty, lightly sweetened with honey and has a crunch from the granola. Enjoy with lashings of butter.


    12 people made this

    Ingredients
    Makes: 1 loaf

    • 300ml warm water (45 degrees C)
    • 2 tablespoons vegetable oil
    • 3 tablespoons honey
    • 1 1/2 teaspoons salt
    • 275g bread flour
    • 180g wholemeal flour
    • 1 tablespoon vital wheat gluten
    • 60g granola
    • 1 (7g) sachet dried active baking yeast

    Method
    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select wholemeal or dough cycle and press Start.
    2. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf tin. Allow to rise in a warm spot until doubled in size. Bake in a preheated 180 C / Gas 4 oven for 35 to 45 minutes or until a thermometer inserted in the centre of the loaf reads 95 degrees C.
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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (12)

    0

    Lovely bread that rose spectacularly!! Think it must have been the vital wheat gluten. Will make again.  -  25 Sep 2014

    by
    20

    Very good whole wheat bread. Has a slightly sweet, but not overpowering, flavor. Texture is dense with good crumb. Makes great toast. I really like this bread recipe, Jon. Thanks for posting it.  -  11 Feb 2003  (Review from Allrecipes US | Canada)

    by
    17

    My test of a good homemade bread is how good it is two days later -- untoasted, with just a little butter. This held up pretty well. I'd even give it a 4 1/2 if I could. It was good fresh with butter and honey (although I would have liked a crunchier crust at this point), good the next day as toast and for sandwich bread. A very all-purpose whole wheat recipe. I might try increasing the amount of granola some next time. It more or less disappeared into the texture of the bread. (I baked it until a turkey thermometer registered 200 degrees, which was just right.)  -  13 Sep 2008  (Review from Allrecipes US | Canada)

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