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Preparation
2 hours
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Processing
25 minutes
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Difficulty
Medium
Honey bread made from whole wheat flour will be a delicious cake and extremely suitable for those who want to diet and maintain their figure. The recipe is very simple, so let’s get cooking with TasteVN!
Ingredients for Honey Bread from Whole Wheat Flour Serves 4
Wheat flour number 13 160 g Whole wheat flour 110 g White sesame 20 g (or black sesame) Pink salt 4 g (can be replaced with regular salt) Instant yeast 5 g Honey 30 g Cooking oil 15 g Water 155 g
How to Make Honey Bread from Whole Wheat Flour
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Mix the bread flour
Put all the ingredients in a bowl and mix well.
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Knead the bread dough
First, fold the dough, then use the palm to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, rotate the dough 90 degrees and repeat the two steps above for about 15 minutes.
When the dough becomes a smooth, non-sticky ball, pressing your finger into it should show some elasticity.
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Let the dough rise
Apply a little cooking oil to a bowl, add the dough, cover with a cloth, and let it rise for 1 hour until the dough doubles in size.
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Shape and let rise a second time
Transfer the dough to the table and knead briefly for 1 minute.
Roll the dough out thin, fold the dough in half, and then roll it out thin again. After that, roll the dough into a cylindrical shape.
Brush a thin layer of cooking oil and place the dough in the mold.
Cover the mold with a cloth and let the dough rise for 45 minutes.
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Baking the bread
Preheat the oven to 200 degrees Celsius for 10 minutes.
Then, place the bread in the oven at 200 degrees Celsius for 20 – 25 minutes.
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The finished product
The bread after completion has a light aroma from honey, with each slice being chewy and sweet, making it an ideal dish for your diet.
Successful Execution Tips
- Preheat the oven for about 10 – 20 minutes before baking to stabilize the oven temperature.
- You can freeze the dough after the first proofing. When needed, take it out to thaw and then proof a second time (the second proofing will take a bit longer than usual) and then bake as normal.
- If using instant yeast, it’s advisable to use golden instant yeast for rich and sweet bread types.
- Do not let salt and yeast come into direct contact as it will weaken the yeast’s activity and may kill the yeast in the dough.
- You need to knead properly for the dough to quickly form gluten connections; the bread will be chewy and soft after baking.
- If the bread’s crumb is dry after baking: This may be due to overbaking or using a flour that has high water absorption. Therefore, during the kneading process, be flexible in adding milk to help keep the dough moist and delicious.
- Proof the dough for the right amount of time and at the correct temperature of 30 – 35 degrees Celsius for the dough to double in size. Do not proof for too long as it will cause the bread to have a strong yeast smell.
*Reference source for the recipe from the channel MỠ Channel and images from the Youtube channel Rabbit Love Cooking
