Honey And Mustard Loaf

In: Basic

Submitted by Christine Stocks

  Cooking temperature: 200°C

Makes/Serves: loaf


  • 500 g Strong White Bread Flour
  • 1 sachet Fast Action Dried Yeast
  • 1 teaspoon Salt
  • 275 ml Warm Water
  • 1 tablespoon Clear Honey
  • 2 tablespoons Wholegrain Mustard
  • 1 tablespoon Rapeseed Oil


  1. Mix the flour, salt, yeast and oil in a large mixing bowl.
  2. Whisk the honey and mustard with the warm water then pour into the flour, stirring with a wooden spoon until you get a soft, slightly sticky dough.
  3. Flour your hands then knead the dough, still in the bowl, until it becomes smoother and elastic (about 10 minutes). Knead with one hand and hold the bowl with the other clean hand.
  4. Cover the bowl with cling film or a clean tea towel and leave the dough to rise in a warm, not hot, place for about an hour. By this time it should have risen to fill the bowl.
  5. Turn it out on to a lightly floured worktop and knead the dough again, using little flour if it is too sticky.
  6. Shape the dough into a slightly oval shape making sure that any joins or creases end up underneath.
  7. Place the loaf onto a non stick baking tray then make two or three slashes on the top with your sharpest knife.
  8. Return to a warm place for a further half hour then bake in a hot oven, 200°C, Gas Mk 7, for about twenty five minutes until well risen and brown. Tap the base of the loaf, a hollow sound indicates that the bread is done.
  9. Allow the loaf to go cold before you cut it, it will be worth the wait.
You can make this bread successfully in a bread maker, refer to your instruction booklet for the best programme.