The recipe is from blogger but the link is now stopped working. http://cherienoms.com/2018/03/soft-wholemeal-honey-loaf-bread.html
This recipe has been tried before. My note from previous trials are sometimes sticky, thick crust. The way this recipe vs Happy Home Baking's recipe, it seems the liquid is still about 200g - 40g honey, 110ml milk, 1 egg. Good to try again since this recipe has honey, will be slight different flavour.
Original Recipe :-
Ingredients
Bread
- 200 g bread flour
- 50 g Prima superfine wholegrain flour
- 10 g milk powder
- 40 g honey
- 110 g milk
- 1 egg
- 25 g butter
- 3 g yeast
- 3 g salt
Toppings (Optional)
- Milk
- Oats
Instructions
- Place all ingredients into the bread pan. I am using Panasonic SD-P104, Menu 9. It includes kneading and 1st proof. If you are using mixer, knead accordingly to window pane stage and proof.
- After first proof is done, remove dough. Rest for 10 mins. Divide dough into 3. Punch out air from dough, roll the dough out and swiss roll it up. Repeat for remaining 2 dough.
- Place all dough into greased or lined loaf pan. Proof again for about 45-60 mins.
- After 2nd proofing, brush the top surface of dough with some milk. Sprinkle oats on the top. Tap lightly on the oats to adhere to the dough.
- Bake in preheated oven at 180C, centre rack, for about 25-30 mins.
- Remove bread from pan. Cool completely on wire rack before storing in air tight container. Slice only on day of eating.
Recipe Notes
The weight of egg I am using is about 50g, without shell.
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| Blogger's loaf |
