wheatmeal rye milk & honey loaf Bakels instant yeast
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Wheatmeal, Rye, Milk & Honey Loaf

Thanks to Deborah Crosby, for this beautiful ‘Lockdown’ Bread. Great comfort food!!


Prep Time:2.5 hours approx

Cook Time:20-25 mins

Serves:A Family


Wheatmeal, Rye, Milk & Honey Loaf 1 1/2 tsp of active yeast mixed into 1/4 cup of warm milk (leave for 10 mins to activate) Bakels Instant Active Dried Yeast

1 cup of water 1 egg 2 cups high grade white flour 1 cup wholemeal flour 2 tbs rye flakes (or rolled oats) 1 tbs oat bran 1 tsp linseed (optional) 1 tsp Equagold Himalayan fine pink salt (or coarse) 1 tbs honey 1 tbs olive oil (or butter, melted)


Add into the mixer in this order. Finally add milk + yeast combo You can either mix this in the bread maker or by hand. Knead as per bread maker dough function or knead by hand for 15 mins. Prove in the bread maker or in a warm area for 1 1/2 hrs or so until it looks well risen. Turn out onto a floured tray or pizza stone, rise again for 20 mins. Brush with a beaten egg yolk and sprinkle with oat bran or rolled oats. Bake at 200C for 20-25 mins until golden and makes a hollow sound when you tap the top. Disclaimer: this recipe is my own invention, so results may vary. 😂 Then kiss goodbye to your baking creation as your husband snaffles it up for his lunch, alongside half the household’s cheese supply and all of the wine. 🍷🐷


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