Soft Wholemeal Honey Loaf Bread

A loaf of soft and fluffy wholemeal loaf bread with subtle honey scent! Great for breakfast, served with jam, peanut butter or savory fillings.
Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 45 minutes
Author Cherie L.



  • 200 g bread flour
  • 50 g Prima superfine wholegrain flour
  • 10 g milk powder
  • 40 g honey
  • 110 g milk chilled
  • 1 egg chilled
  • 25 g butter chilled
  • 3 g yeast
  • 3 g salt

Toppings (Optional)

  • Milk
  • Oats


  • 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.