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Don’t you love how plump-looking and evenly browned this loaf of wholemeal honey bread is?! Well, I sure did! 🙂
I love wholemeal and/or honey bread! These days, I am trying to eat healthier by incorporating more wholegrains 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. If you prefer the rustic grains, feel free to use the usual wholemeal flour – just note that this superfine wholegrain flour yields a softer loaf of bread, compared to the usual wholemeal flour.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
>> MORE BREAD RECIPES:
This is a loaf of soft wholemeal bread that pairs well with jams and spreads, as well as savory fillings.
You can also substitute the wholegrain flour with bread flour or plain flour, if you do not have wholegrain flour on hand.
I quite like how this loaf of bread carries a subtle sweet honey scent! Before baking, I also brush on a thin layer of milk before sprinkling on some oats.
This step is totally optional, but I do like how it looks like after baking!
A loaf of soft and fluffy wholemeal loaf bread with subtle honey scent! Great for breakfast, served with jam, peanut butter or savory fillings.
- 200 g bread flour
- 50 g Prima superfine wholegrain flour
- 10 g milk powder
- 40 g honey
- 110 g milk
- 1 egg
- 25 g butter
- 3 g yeast
- 3 g salt
Place all ingredients into the bread pan. 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 and proof.
After first proof is done, remove dough. Rest for 10 mins. Divide dough into 3. Punch out air from dough, roll the dough out and swiss roll it up. Repeat for remaining 2 dough.
Place all dough into greased or lined loaf pan. Proof again for about 45-60 mins.
After 2nd proofing, brush the top surface of dough with some milk. Sprinkle oats on the top. Tap lightly on the oats to adhere to the dough.
Bake in preheated oven at 180C, centre rack, for about 25-30 mins.
Remove bread from pan. Cool completely on wire rack before storing in air tight container. Slice only on day of eating.
The weight of egg I am using is about 50g, without shell.
If bread browns too quickly after 15 mins, you can tent the top with aluminum foil, or move the rack to the lowest position.