ONE HOUR HONEY WHEAT BREAD | Quick Braided Loaf

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more economical.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a whole grain alternative, while all-purpose flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is usually cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative, while water is a cost-effective option.

Start by measuring 1 cup and 2 tablespoons of warm water; ensure it's warm to the touch, not hot.

Add 2 tablespoons of active dry yeast to the warm water and stir.

Pour in 1/3 cup of light olive oil and 1/4 cup of honey into the mixture; stir to combine.

Let the mixture sit for about 5 minutes until it becomes frothy on top.

In a separate bowl, combine 1 egg, 1 teaspoon of salt, and 1/16 teaspoon of baking soda; mix well.

Add 2 cups of whole wheat flour and 1 cup of all-purpose flour to the egg mixture; mix until combined.

If the dough is sticky, gradually add up to 1/2 cup of all-purpose flour until manageable.

Oil a bowl and place the dough inside, turning it to coat; cover with a towel and let it rise for 10 minutes.

Preheat the oven to 425°F (218°C).

Flour a clean surface and transfer the dough onto it; divide the dough into four sections for braiding.

Braid the dough into a loaf shape; drizzle honey on top and sprinkle oats if desired.

Place the braided loaf on a parchment-lined cookie sheet.

Bake in the preheated oven for 10 to 12 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens