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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Recipe Information
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)
Instructions
In a small bowl, mix the warm water and active dry yeast. Let sit for 5-10 minutes until frothy to activate the yeast.
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.
In a separate small bowl, combine the mead and honey, stirring until the honey is fully dissolved.
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.
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.
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.
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.
Cover the loaf loosely and let it rise again for 30-40 minutes, or until doubled in size.
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.
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).
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
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 448.2 g | 163% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 79.9 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
