Soft Wholemeal Honey Loaf Bread

Wholemeal honey loaf bread that’s great for everyday’s breakfast. Fluffy and soft, this loaf bread goes well with butter, jam or any savory spread!

Don’t you love how plump-looking and evenly browned this loaf of wholemeal honey bread is?! I sure did!

These days, I am trying to eat healthier by incorporating more whole grains in my family’s diet, so I try to add wholemeal flour into my bakes, whenever possible.

You don’t see visible grains from the wholemeal flour here, because I am using Prima’s superfine wholegrain flour. I like the fine grains as it allows me to incorporate some wholemeal into the bread, without compromising on the texture too much.

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What Ingredients Do I Need For This Soft Wholemeal Honey Bread?

You will need the usual ingredients for bread making:

• Bread Flour: In this recipe, we are using a mixture of bread flour and fine wholegrain flour. You may also substitute the wholegrain flour with bread or plain or cake flour.
• Milk Powder: The milk powder (for baking use) enhances the richness of the loaf. You can omit if you do not have it on hand.
• Honey: The addition of honey helps the bread to keep its moisture!
• Whole Milk & Egg: In Singapore’s humid temperature, use the milk and egg cold so that the dough can reach its optimal temperature of 23-24C when the dough is being mixed.
• Unsalted Butter: Remember to use chilled butter in our hot weather.
  
• Instant Yeast & Salt: Place the yeast and salt in separate corners when you are mixing up the dough.

Is There A Strong Honey Taste?

As with using jams or syrup in bread dough recipes, there will be a very subtle taste of these flavors after baking. So you will find just a very subtle sweet honey scent in this bread. The honey helps keep the bread moist too.

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The Topping

I also brushed on a thin layer of milk before sprinkling on the oats. This will help the oats to stick to the surface better. Alternatively, if you prefer a glossy top, you may apply some egg wash instead.

This step is totally optional, but I really like how it looks after baking!

Is It Difficult to Shape The Dough?

Even if you are new to shaping loaf bread, you will be happy to find that shaping for this loaf is easy! It’s not sticky at all!

For successful bread baking, you’ll just need to ensure that you proof the dough well after rolling it into one big round dough – it usually takes about 45-60 mins in normal room temperature in our Singapore weather. The dough will rise to approximately double of its size, and has a plump, smooth texture.

After the first proof, you can then shape it by rolling the dough. While shaping, just ensure that you roll the dough up nicely and seal the edges by “pinching” the edges together tightly. There should not be big empty space in between the dough.

Soft Wholemeal Honey Loaf Bread

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★★★★★

5 from 4 reviews

• Author: Cherie L.
• Total Time: 45 minutes
• Yield: 1 x 450g Loaf Pan 1x

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Description

A loaf of soft and fluffy wholemeal loaf bread with subtle honey scent! Great for breakfast, served with jam, peanut butter or savory fillings.

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Ingredients

Scale 1x2x3x

Bread

• 200 g bread flour
• 50 g Prima superfine wholegrain flour
• 10 g milk powder (for baking use)
• 40 g honey
• 110 g whole milk (chilled)
• 1 medium sized egg (chilled)
• 25 g unsalted butter (chilled)
• 3 g instant yeast
• 3 g salt

Toppings (Optional)

• Milk / Beaten egg
• Oats

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Instructions

1. Place all ingredients into the bread pan of bread machine. I am using Panasonic SD-P104, Menu 9. It includes kneading and 1st proof. If you are using mixer, knead accordingly to window pane stage, shape to a round dough and proof.
2. After first proof is done, remove dough from bread machine. Shape into a round dough. Rest for 10 mins. Divide dough into 3. Punch out air from 1 portion of the dough, roll it out to a rectangular shape. Roll dough up along the short side. Repeat for remaining 2 portions of dough.
3. Place all dough into greased or lined loaf pan. Proof again for about 45-60 mins. Preheat oven to 180C about 15 mins before proofing completes.
4. After 2nd proofing, brush the top surface of dough with some milk. Sprinkle oats on the top. Press lightly on the oats to adhere to the dough.
5. Bake in preheated oven at 180C for about 25-30 mins.
6. Remove bread loaf pan from oven. Cool completely on wire rack before storing in air tight container. Slice only on day of eating.

Equipment

bread machine

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Notes

The weight of egg I am using is about 55g. You can use 50-55g weight.

If bread browns too quickly after 15 mins, you can tent the top with aluminum foil, or move the rack to a lower position.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snack

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