Honey Milk Loaf ( Stone Ground wholemeal version)

It's summer, and it's peach and melon season. We all know Japanese grow the best peaches and melons in the world. To buy them locally it's rather too much to pay. Hubby brought them back from Japan with much cheaper price, as well as  3.7 Hokkaido fresh milk. It gives me a perfect cup of milk tea in the morning! It's simply rich and creamy, which I know I am going to make some bread using the milk.

As always, I'm looking forward to enjoy the rich and creamy fresh milk from Japan. And how could I not make any milk loaf with it?! Many of us know there is this 3.6 Hokkaido milk selling locally, but, it is UHT milk, that can never compared with buying the fresh ones. Yes, we have to watch out for their short expiry date, but the milk won't last that long before it expires! 

The original recipe of the Honey Milk Loaf is using plain white bread flour, but I have a 1.5kg stone ground wholemeal flour which I thought I should make a healthier version and added it in, there I got three great ingredients for one simple loaf. Definitely with the wholemeal flour added, the bread will not be as soft and smooth as the plain white one. But, the crumb did not disappoint me as it turned out pretty soft, despite the addition of wholemeal flour which usually produce a firmer loaf. 

Well, the next bread I am going to make would be the famous Hokkaido bread that most food bloggers are familiar with.  My precious Hokkaido milk........

Ingredients:

Bread Flour 200g ( -20g , replaced by wholemeal flour)

Cake flour 100g

Instant dry yeast 4g

Honey  60g

Butter  10g

Yolk  1

Milk  180ml

Salt  5g

Method:

1. Simply mix all ingredients in a stand mixer bowl and mix with medium speed. Give it about 10 minutes of kneading with the mixer till the dough is smooth and elastic.  

2. Move the dough out on work top, and shape into a ball and return to the mixing bowl, and cover with cling film and let it rise for about 1 hour. 

3. After the first rise, bring dough out on work top and deflate the air in the risen dough, and portion it into 2 equal size. Cover the dough and let them rest for 20 minutes.

4. Reshape the dough and place them into a loaf tin have the last raise. the dough should rise slightly above the bread tin, slit the two humps with sharp blade and squeeze some honey into the slit open dough, and bake the dough in pre heated oven at 190'c for 30 minutes.

5. Remove the bread from tin right after it's baked.