Wholemeal honey bread, also known as whole wheat or whole grain honey bread contains more nutrients and fiber compared to refined white flour. Honey has a long history of use as a sweetener and natural preservative. It was one of the earliest sweeteners used by humans, and its incorporation into bread likely occurred as people experimented with different ways to enhance the flavor and nutritional content of their baked goods.
This bread is delicious, a real treat and one of my favourites. The combination of wholemeal flour and honey not only provides a rich, nutty flavour but also adds nutritional value.
375g wholemeal rye flour
125g wholemeal flour
1.5 teaspoons of salt
10g dried yeast
80 g dried cranberries, chopped
50g pecan nuts, chopped
375 ml of lukewarm water
2 large tablespoons BOYLES IRISH PANTRY summer honey
For the starter:
2 handfuls of wholemeal rye flour
150 ml of lukewarm water
Method:
Two days before you intend to bake the bread, you should prepare the starter. To do this, put 2 handfuls of wholemeal rye flour into a container and mix with enough lukewarm water to obtain the consistency of thick cream. Then cover the starter with a damp cloth and leave it in a warm place for 2 days.
Combine the rye flour, wholemeal flour and salt, add the yeast, chopped up cranberries and pecans. Then gradually add water mixed with honey and knead into a dough ( I do this in a food processor with a dough hook). Pour a little bit of oil onto the work surface, transfer the mixture and knead for about 10 minutes to incorporate enough air until it becomes less sticky and eventually turns into a smooth ball.
Lightly oil a bowl, place the dough into it, then cover the kneaded dough with cling film which you have also lightly oiled in order to prevent the dough sticking and leave in a warm place for an hour to rise.
Oil a bread tin with and sprinkle with flour, transfer the dough, moisten it with water and smooth it out.
Leave for another 30 minutes to rise. Brush the dough with water again. While the oven is heating up, place a heat-resistant dish with hot water in it, which will provide appropriate humidity as it evaporates.
Place the bread in the oven preheated to 200C and bake for approx. 50-60 minutes. Finally, brush it with water again.
Turn the oven off and leave the bread to cool down in it with the door open for at least 15-20 minutes, or until it reaches room temperature before taking it out.
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