This is the best honey whole wheat bread recipe and it’s so simple to make! If you haven’t baked your own bread before then this one is a great starting point.
When I was in school, one of my regular mid-morning snacks was a granola bar, specifically the oats and honey flavour. You know the ones? With that flavour combination in mind, I gravitated to my usual Irish Soda Bread recipe, changed some things up and created this Oats and Honey Bread.
Fresh from the oven, I love this honey bread with a spread of nut butter, a layer of banana slices and a spinkle of Chia seeds. After a few days, when the loaf starts to harden a bit, there’s nothing more I enjoy than a couple of slices toasted a spread of runny honey and a sprinkle of cinnamon.
As with all of my recipes, I suggest you use this one as a guide. Once you get comfortable with it, experiment with different ratios of flour to oats, add some nuts and seeds or try incorporating different spices.
Hope you enjoy!
130g wholemeal flour
130g spelt flour
Pinch of salt
2 tsp baking powder
1 tbsp sunflower oil
300ml dairy or non-dairy milk of choice, soured with 1 tbsp lemon juice
2 tbsp honey
Grease a 2lb loaf tin. Preheat the oven to 180C or 360F.
Mix all of the dry ingredients together in a large bowl and make a well in the centre.
Gradually add in the wet ingredients (reserving about 1 tbsp honey). Don’t stress, this will be a wet mixture.
Transfer to the prepared cake tin and drizzle over the remaining honey and a sprinkling of oats.
Bake for 50 – 60 minutes and allow to cool in the tin for a few mins before removing and wrapping in a clean tea-towel to cool completely.