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User Recipes



Honey Whole Wheat Bread


. 440-500g all purpose flour
. 250-320g whole wheat flour
. 4 1/2 tsp active dry yeast
. 1-1/2 tsp. salt
. 237ml milk
. 80ml orange juice
. 160ml cup water
. 170g cup honey
. 56.7g butter
. 1 egg


Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes

In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, yeast, and salt and mix well.

In saucepan, heat milk, orange juice, water, honey, and butter until warm. Add to flour mixture with egg and stir.

Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose flour for a firm dough.

Knead dough on floured work surface, adding more flour if necessary, for 5-8 minutes until smooth.

Place dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place about 1 hour, until doubled.

Punch down dough and divide in half. On lightly floured surface, press each piece of dough to a 14x7" rectangle.

Starting with shorter side, roll up tightly. Pinch edges to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans.

Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.

Bake in preheated 375°/190°/Gas Mark 5 oven for 35-40 minutes, until bread is golden brown.

Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.

Nectar Ease UK Ltd | UK Distributor for Nelson Honey New Zealand