Honey Mead Bread Recipes

HOW TO MAKE MEAD: A HOMEMADE HONEY MEAD RECIPE

Steps:

• Simmer ½ gallon of water until warm.
• Add honey: 2 pounds for a dry mead or 3 pounds for a sweet mead. Stir until dissolved.
• Simmer (don't boil) for about 30 minutes, skimming off any scum that forms. Remove from heat and let cool to about 100°F and pour into 1 gallon carboy.
• Add any extra ingredients you may want. See below for ideas.
• When the temperature is below 90°F, add the yeast. One package will make 5 gallons of mead, so use between ⅕ of a package and ½ a package. I typically make two gallons at a time and divide the package between the two.
• Cap the bottle and shake well. Add more water to fill the bottle, making sure to leave 3-4 inches of headroom at the top. Take the top off and add an airlock. These are available at your local homebrew store or online here.
• Once the airlock is in place, set the bottle in a cool spot for about 6 weeks.

HONEY OATMEAL BREAD II

Steps:

• In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

SOFT & SWEET HONEY OAT BREAD

Steps:

• In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
• In a small bowl, or a two cup measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
• Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 7-10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
• Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
• Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan and brush the top with the warmed honey and sprinkle with the oats. Allow loaf to rise in a slightly warm location until doubled, about 1/2 hour. (It's winter so I find my bread rises best in the oven- I turn the oven on 350 for a minute or two, then turn it off. Place loaf on the oven rack with the light on. You can see my set-up in the picture below.)
• When dough has doubled, preheat oven to 350 degrees (180 C). (I just leave the dough in the oven while preheating.) Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack and allow to cool completely before serving.

HONEY MEAD BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients, and then add Honey Mead.
• Pour into a greased (preferably with butter) loaf pan.
• Pour melted butter over dough.
• Bake 1 hour, remove from pan and cool.