Honey and Saffron Loaf
The subtle flavours and smells in this bread are unique. Saffron works well with dough, but you could also try mango chutney – just replace the saffron with 75 g/3 oz of the chutney: yummy!
Ingredients
- 250 g strong white flour
- 250 g wholemeal flour
- 20 g yeast
- 300 ml water
- 10 g salt
- 75 ml honey
- 2 small boxes saffron diluted in a little water
Instructions
- Put half the white flour, half the wholemeal flour and all the yeast into a bowl and add 150 ml/1⁄4 pint of water.
- Whisk together and mix for 5 minutes, then leave for 4 hours.
- Add the remaining flours and water, the salt, honey and saffron to the dough and knead well for 5 minutes.
- Leave in the bowl to rest for 30 minutes.
- Line a baking tray.
- Shape the dough into a ball, place on the tray and leave to rise for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Score around the middle of the loaf with a knife and bake for 30 minutes.
- Transfer to a wire rack to cool.
