Thursday, 20 August 2015

Old-Fashioned Honey Whole Wheat Bread

Soft and light old-fashioned honey whole wheat bread. Perfect for sandwich or French toast.




  • 1 Cup warm Milk
  • 2 Teaspoons granulated white sugar
  • 2 Teaspoons active dry yeast
  • 2 and 1/2 Cups Whole wheat flour
  • 1/2 Cup All purpose Flour
  • 2 Tablespoons shortening / vanaspati
  • 1 Egg
  • 1/4 Cup Honey


1. In a measuring cup add warm milk. Stir in sugar. Add yeast and set aside for 10 to 15 minutes or until the yeast is activated and the mixture is frothy
2. In a large mixing bowl, add whole wheat flour, all purpose flour
3. Add shortening and using finger tips mix it in the flour
4. Make a well in the centre of the flour and pour in beaten egg , honey and yeast mixture
5. Beat with a electric mixture until the dough is mixed through. This dough will be super sticky
6. Cover the dough with a plastic wrap and keep in a warm place for an hour or until the dough doubles
7. Turn the dough onto a surface and sprinkle 1 or 2 tablespoons of flour. Start kneading the dough for 15 minutes or until the dough is no longer sticky and it holds shape
8. Grease a loaf pan and dust it with flour
9. Shape the dough into a loaf and place it on the greased loaf pan and set aside in a warm place for 30 minutes
10. Preheat the oven to 200C
11. Brush milk on the top of the bread and bake at 200C for 25 minutes or until the top is golden
12. Cool the bread in the pan for 10 minutes and then transfer it to a wire rack and cool completely
13. Slice the bread and serve with butter and jam or with coffee

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