Sunday, January 29, 2012

Honey Bread

  • 1 1/4 cups warm water
  • 7g sachet dry yeast
  • 2 teaspoons honey
  • 1/2teaspoon salt
  • 2 cups plain flour
  • 1 1/2 cups wholemeal plain flour
  • 1/4 cup olive oil
  • 1 tablespoon sesame/poppy seeds, toasted

  1. Combine 1/2 cup warm water, yeast, honey and salt in a jug. Cover and stand for 5 minutes or until bubbles appear on the surface.
  2. Sift plain and wholemeal flours into a large bowl, adding husks from wholemeal flour. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth.
  3. Grease 2 baking trays. Divide dough in half. Knead for 1 minute. Roll each piece of dough into a 22cm round. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.
  4. Preheat oven to 200°C. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden and cooked through. Serve warm

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