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How to Make Delicious Brown Sugar Honey Whole Wheat European Bread at Home? - Microwave Recipes

How to Make Delicious Brown Sugar Honey Whole Wheat European Bread at Home?

Q1: Can I substitute regular flour for high-gluten flour in this recipe?
A1: High-gluten flour is recommended for the texture it imparts, but you can use regular flour with slightly altered results in texture.

Q2: Is it necessary to add oats to the bread?
A2: Oats add a nice texture and flavor, but they can be omitted if preferred.

Brown Sugar Honey Whole Wheat European Bread


  • High-gluten flour: 250g
  • Whole wheat flour: 100g
  • Honey: 10g
  • Dry yeast: 3g
  • Salt: 4g
  • Water: 200-220g
  • Corn oil: 25g
  • Brown sugar: 20g
  • For Bread Topping:
  • Oat flakes: a small amount
  • Honey: 1 spoonful
  • Water: 1 spoonful
  1. Mix yeast with other ingredients until well combined.
  2. Add high-gluten flour and whole wheat flour to the mixture.
  3. Knead into a smooth dough and let it rest at 32°C for an hour.
  4. Adjust the water quantity while kneading the dough, as different flours have different water absorption rates.
  5. Deflate the dough and divide it into six smaller dough balls, cover with plastic wrap, and let rest for 20 minutes.
  6. Flatten each dough ball, roll into an oval shape, and shape into an olive form, pinching the ends. Mix a spoonful of honey with a spoonful of water. Brush the dough with this mixture and coat with oat flakes. Proof a second time at 32°C, either by spraying water inside the oven or placing a bowl of hot water inside.
  7. After proofing, make optional cuts on the surface for decoration.
  8. Preheat oven to 200°C, spray water on the dough, and bake for 20 minutes.
  9. Remove from the oven. The bread should have a sweet aroma of brown sugar and honey.
  10. Serve with cheese and honey for a perfect taste.
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  • Rich in carbohydrates and fiber from whole wheat flour.
  • Contains a moderate amount of sugars from honey and brown sugar.
  • Provides energy and essential nutrients from whole grains.