Honey wholemeal bread loaf

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Honey Oat Bread
Serves: 1 9×5-inch loaf
  • 3 cups (381 grams) high protein flour
  • ¾ cup wholemeal
  • 2¼ teaspoons instant yeast
  • 1½ teaspoons salt
  • 1 cup (250 ml) fresh milk
  • ¼ cup (50-60 ml) lukewarm water
  • 40 grams) unsalted butter or margarine
  • ¼ cup honey
  • 1½ to 2 tablespoons honey (or agave)
  • 1½ to 2 tablespoons wholemeal /oats for topping
  1. I use Kenwood BM260 program 8 for bread dough n prooving.
  2. Once done, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, (note : don’t line with parmesan paper coz it would course the bread stick on paper after baked!) and allow to rise until doubled, about ½ to 1 hour.
  3. Preheat oven to 350 degrees (180 C).
  4. When the loaf is doubled again, place an *extra*, empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil (this will be used to create steam in the oven).
  5. Brush the top of the dough with the warmed honey and sprinkle with the wholemeal and oats on top.
  6. Place the bread in the oven and pour the prepared boiling water into the *Extra*, empty loaf pan on the bottom rack of the oven (this is to create steam within the oven as the bread bakes). Close the oven door and bake bread for 35-40 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
  7. Transfer to a wire cooling rack and allow to cool completely before serving.
  8. Recipe by Darla

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