Honey Mead Bread
Transport your taste buds to the rustic charm of medieval feasts with this Honey Mead Bread, a golden, lightly sweet loaf infused with the rich flavors of mead and honey. This unique recipe combines all-purpose flour with the delicate sweetness of fermented honey wine, creating a soft, slightly chewy bread perfect for both savory and sweet pairings. Its simple preparation includes classic yeast-rising techniques, rewarding you with an artisan-style loaf that’s as beautiful as it is delicious. Perfect as an accompaniment to hearty stews, topped with butter and jam, or served alongside a glass of mead for a truly immersive experience, this versatile bread brings a touch of old-world magic to your kitchen. With just 20 minutes of hands-on prep and a few pantry staples, this recipe is a must-try for bread enthusiasts and fermentation lovers alike!
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Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.5 cups Warm water (about 110°F or 45°C)
- 0.75 cups Mead
- 0.25 cups Honey
- 1 teaspoons Salt
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Vegetable oil or butter (for greasing the bowl)
Directions
Step 1
In a small bowl, mix the warm water and active dry yeast. Let sit for 5-10 minutes until frothy to activate the yeast.
Step 2
In a large mixing bowl, combine 3.5 cups of the all-purpose flour and salt. Set the rest of the flour aside for kneading later.
Step 3
In a separate small bowl, combine the mead and honey, stirring until the honey is fully dissolved.
Step 4
Add the yeast mixture, honey-mead mixture, and melted butter to the dry ingredients. Stir with a wooden spoon or dough hook attachment of a stand mixer until a shaggy dough forms.
Step 5
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes by hand (or 5-6 minutes with a stand mixer) until the dough is smooth and slightly elastic. Add the remaining 0.5 cup of flour a little at a time if the dough is too sticky.
Step 6
Lightly grease a large bowl with vegetable oil or butter. Place the dough into the greased bowl, turning it to coat. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 to 1.5 hours.
Step 7
Once the dough has risen, punch it down gently and turn it out onto a floured surface. Shape it into a round loaf or place it in a greased 9x5-inch loaf pan.
Step 8
Cover the loaf loosely and let it rise again for 30-40 minutes, or until doubled in size.
Step 9
Preheat your oven to 375°F (190°C). If desired, brush the top of the loaf with a little mead or melted butter for a golden crust.
Step 10
Bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. For extra certainty, check with an instant-read thermometer—bread is done when the internal temperature is 190°F (88°C).
Step 11
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | 895.3 grams (895.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2543 |
| Total Fat 42.20g | 54% |
| Saturated Fat 17.30g | 87% |
| Cholesterol 62mg | 21% |
| Sodium 2384mg | 104% |
| Total Carbohydrate 448.20g | 163% |
| Dietary Fiber 14.50g | 52% |
| Total Sugars 79.90g | |
| Protein 52.80g | 106% |
| Vitamin D 0IU | 0% |
| Calcium 84mg | 6% |
| Iron 23mg | 127% |
| Potassium 710mg | 15% |
Source of Calories