Honey and Herb Bread Recipe
User Reviews
4.5
Honey and Herb Bread Recipe
Description
This bread recipe combines active yeast with lukewarm water, all-purpose flour, salt, honey, caraway seed, dried thyme, and rosemary. After mixing and letting the dough rest, it is kneaded in a stand mixer before undergoing a first rise. The dough is divided into two loaves, shaped, then allowed to rise again on a baking sheet.
The loaves are scored on top to allow for expansion and baked in a hot oven with steam created by pouring water onto a lower tray. This technique produces a crisp crust and tender interior. Herbal spices provide a fragrant profile mingling with the subtle sweetness of honey, while caraway adds a distinct aromatic element.
Honey and Herb Bread works well sliced fresh and served with butter or as a side to soups and salads. It can be stored wrapped at room temperature for a few days or frozen for longer keeping. Reheating in a toaster or oven helps revive freshness and texture, with spritzing water advised before warming stale slices to restore crust moisture.
Allow the bread to cool completely before storing to maintain quality. The recipe yields about 30 slices across two loaves, making it suitable for sharing or multiple meals.
Ingredients
- 1 tablespoon active yeast
- 5 1/3 cups all-purpose flour
- 2 cups water lukewarm
- 1 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon caraway seed
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
Instructions
- Place all of the ingredients in the bowl of a stand mixer. Use a spatula to roughly combine them. Let the mixture rest for 15 minutes.
- Attach the dough hook to the stand mixer and knead on medium for 5 minutes. Cover and let the dough rise for 60 minutes.
- Line a baking sheet with parchment paper. Punch down the dough, transfer it to the lined baking sheet, and divide it in half. Shape each half into a loaf and let them rise for another 60 minutes.
- Place a second baking sheet on the bottom rack of your oven and preheat to 400 degrees Fahrenheit (200 degrees Celsius).
- Dust the loaves with a sprinkling of flour and use a serrated knife to make three cuts on the top of each loaf.
- Transfer the loaves on the lined baking sheet to the middle rack of the preheated oven.
- Carefully pour about a cup of water onto the hot baking sheet on the bottom rack and quickly close the oven door. Bake for 30 minutes.
Notes
- This recipe makes 2 loaves totaling about 30 slices, enough for several meals or sharing.
- Store cooled bread wrapped at room temperature for 2-3 days; slice and freeze in sealed bags for up to 3 months.
- To refresh stale bread, spritz slices with water before reheating in a toaster or in a 350°F oven for 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Slices
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 84kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 79mg | 3% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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