I grew up eating this Milk and Honey Bread. My mom made it frequently and I always looked forward to grabbing a warm thick slice of it. I’m not quite sure where she got the recipe from. It may have been my grandmother’s. I was going through the recipe book my mother made me a while back and I found this old gem and knew I had to make it.
It’s not a sandwich loaf of bread, it is more of a quick bread. I just now realized while eating a ginormous slice, why I like it so much. It’s as if Honey Nut Cheerios has turned into a loaf of bread. The Honey is very prominent, and combined with the nutty flavor from the flaxseed meal, this bread is Heaven. It’s not super sweet or dessert-like as most quick breads are. Mountain Man, the one who hates sweets, was caught grabbing seconds. That’s saying a lot. My favorite way of eating this is smothering a slice with peanut butter.
The original recipe calls for wheat germ instead of flaxseed meal. To me, the taste is the same and the flaxseed meal gives you Omega-3s. Either way, it’s still healthy. I just never have wheat germ on hand.
If you can get fresh local honey, the bread will taste even better. We bought a 10 pound bucket of fresh local honey, omg so good!
I’ll just warn you right now that this isn’t a very photogenic bread. There’s not much to take pictures of but since there are always process pictures here, I thought I’d include them.
First, warm the milk (I used almond milk), honey, and butter either in a saucepan or microwave safe bowl. I popped it in the microwave cause that’s just easier. Then cool for 10 minutes.
While the honey mixture is cooling, in a large bowl, combine the dry ingredients.
Stir in the honey mixture into the dry mixture, just until combined. Make sure not to overwork it. Pour into a greased 9x5x3″ loaf pan. Bake at 325*F for 1 hour or until a toothpick comes out clean.
- 1 cup milk
- 2/3 cup honey
- ¼ cup unsalted butter
- 1 ½ cups all purpose flour
- 1 cup whole wheat flour
- ½ cup flaxseed meal
- 1 tablespoon baking powder
- ½ teaspoon salt
- Preheat oven to 350*. In a saucepan or microwave safe bowl, heat milk, honey, and butter just until butter is melted. Cool for 10 minutes. In a large bowl, combine the remaining ingredients. Stir in the milk mixture just until combined. Pour into a greased 9x5x3 inch loaf pan. Bake at 325* for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing loaf from pan to a wire rack.
* may substitute milk with almond milk. * may substitute flaxseed with wheat germ.