Explore variations · 15 →Jump to ingredients & method ↓

View

Measurements

Honey and saffron loaf

Name: Honey and saffron loaf
Yield: 1 round loaf, about 16 slices
Cuisine: International
Ingredients: 125 g Strong white bread flour for the preferment; 125 g Wholemeal bread flour for the preferment; 150 g Water for the preferment; 0.6 g Instant dried yeast for the preferment Use a fine scale reading 0.1 g.; 125 g Strong white bread flour; 125 g Wholemeal bread flour; 175 g Water for the final dough Reserve 30 g of this amount for the saffron infusion.; 4.4 g Instant dried yeast for the final dough; 10 g Fine salt; 75 g Runny honey; 0.3 g Saffron threads Food-grade; weigh with a scale reading 0.1 g.; 20 g Flour for shaping Use sparingly.

Makes: 1 round loaf, about 16 slices
Heat: 200°C conventional
Baking time: 40–50 min
Cuisine / style: International

200°C conventional; cover if the honey-darkened crust colours early.

International · Wholegrain bread

Honey and saffron loaf

A half-wholemeal yeast loaf with a firm preferment, runny honey and a measured saffron infusion. All infusion water comes from the dough allowance.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Preferment	Strong white bread flour for the preferment	125 g
Preferment	Wholemeal bread flour for the preferment	125 g
Preferment	Water for the preferment	150 g
Preferment	Instant dried yeast for the preferment	0.6 g	Use a fine scale reading 0.1 g.
Final dough	Strong white bread flour	125 g
Final dough	Wholemeal bread flour	125 g
Final dough	Water for the final dough	175 g	Reserve 30 g of this amount for the saffron infusion.
Final dough	Instant dried yeast for the final dough	4.4 g
Final dough	Fine salt	10 g
Final dough	Runny honey	75 g
Final dough	Saffron threads	0.3 g	Food-grade; weigh with a scale reading 0.1 g.
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Small heatproof cup and cover	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Mortar and pestle	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
One 30×40 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 40–50 min

200°C conventional; cover if the honey-darkened crust colours early.

Makes: 1 round loaf, about 16 slices
Heat: 200°C conventional
Plan for: 595 min total; 55 min active

Method

01 · Mix the firm four-hour preferment
245 min
Use: Strong white bread flour for the preferment; Wholemeal bread flour for the preferment; Water for the preferment; Instant dried yeast for the preferment
Mix the two preferment flours, 150 g preferment water and 0.6 g instant yeast into a firm dough. Cover and leave at 22–24°C for 4 hours.
Ready when: The preferment has expanded and shows small bubbles when pulled apart; it is not collapsed.
01 Honey and saffron loafLet the firm preferment expand before mixing the final dough.
02 · Infuse saffron using a reserved part of the final water
25–30 min
Use: Water for the final dough; Saffron threads
During the final 30 minutes of the preferment rest, crush the saffron lightly. Take 30 g from the measured 175 g final-dough water, heat that small portion until hot, and pour it over the threads in a heatproof cup. Cover for 20–30 minutes, then let it cool below 30°C. Keep the remaining 145 g water separate.
Ready when: The infusion is coloured and cool enough for dough mixing; all final water is accounted for.
02 Honey and saffron loafInfuse the saffron using part of the measured water.
03 · Combine the mature preferment and final dough
15–20 min
Use: Strong white bread flour; Wholemeal bread flour; Water for the final dough; Saffron threads; Runny honey; Fine salt; Instant dried yeast for the final dough
Tear the mature preferment into small pieces. Mix with both final flours, the remaining 145 g water, all the cooled saffron infusion and threads, honey, salt and 4.4 g final instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed for 10–12 minutes after mixing.
Ready when: The dough is cohesive and elastic with a light golden colour; no dry preferment lumps remain.
03 Honey and saffron loafKnead until the dough is cohesive and lightly golden.
04 · Let the final dough rise
45–75 min
Use:
Cover and leave at 22–24°C for 45–75 minutes.
Ready when: The dough is aerated and visibly fuller; it does not need to triple.
04 Honey and saffron loafLet the dough become aerated and visibly fuller.
05 · Shape one round loaf
8–10 min
Use: Flour for shaping
Line a 30×40 cm tray with baking paper. Dust the bench sparingly with the shaping flour. Gather the dough edges underneath and shape a round about 20 cm across and 4 cm high. Place seam-side down on the tray.
Ready when: One even round holds a gently tensioned surface without tearing.
05 Honey and saffron loafShape one even round on the lined tray.
06 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 200°C conventional.
Ready when: The loaf is puffy and a light fingertip dent returns slowly.
06 Honey and saffron loafLeave the round to rise until puffy.
07 · Score and bake the honey loaf
40–50 min
Use:
Make a shallow cut about 5 mm deep around the middle of the loaf. Bake for 40–50 minutes. Shield loosely with foil if the honey-darkened crust colours early. Check the base and probe the thick bread centre.
Ready when: The base is firm and browned and the bread centre reaches about 95°C.
07 Honey and saffron loafBake until the centre is set and the base is firm.
08 · Cool fully before slicing
120 min
Use:
Move to a rack and cool for at least 120 minutes before slicing.
Ready when: The mixed-grain crumb is set and no longer tacky from cutting warm.
08 Honey and saffron loafCool the loaf fully before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix the firm four-hour preferment	The preferment has expanded and shows small bubbles when pulled apart; it is not collapsed.
Infuse saffron using a reserved part of the final water	The infusion is coloured and cool enough for dough mixing; all final water is accounted for.
Combine the mature preferment and final dough	The dough is cohesive and elastic with a light golden colour; no dry preferment lumps remain.
Let the final dough rise	The dough is aerated and visibly fuller; it does not need to triple.
Shape one round loaf	One even round holds a gently tensioned surface without tearing.
Proof and heat the oven	The loaf is puffy and a light fingertip dent returns slowly.
Score and bake the honey loaf	The base is firm and browned and the bread centre reaches about 95°C.
Cool fully before slicing	The mixed-grain crumb is set and no longer tacky from cutting warm.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough is sticky during shaping.	Honey and wholemeal flour can leave the dough slightly tacky.	Use a scraper and the measured handling allowance; cover and rest briefly if the dough tears.	Keep the stated ingredient weights and develop the dough rather than adding unmeasured cereal or flour.
The outside colours before the centre is cooked.	The sweetened crust or exposed additions brown faster than thick bread.	Shield loosely with foil and continue until the bread centre and base meet the stated cues.	Use the specified portions, shape and temperature; probe away from inclusions.

Storage: Cool promptly, then refrigerate wrapped leftovers within 2 hours of baking and use within 2 days. Freeze slices for up to 1 month. Toast or warm before serving.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

A cut round loaf and three slices show a lightly golden bran-speckled crumb. — Honey and saffron loaf with a lightly golden mixed-grain crumb.

Recipe

Honey and saffron loaf

A half-wholemeal yeast loaf with a firm preferment, runny honey and a measured saffron infusion. All infusion water comes from the dough allowance.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Preferment	Strong white bread flour for the preferment	125 g
Preferment	Wholemeal bread flour for the preferment	125 g
Preferment	Water for the preferment	150 g
Preferment	Instant dried yeast for the preferment	0.6 g	Use a fine scale reading 0.1 g.
Final dough	Strong white bread flour	125 g
Final dough	Wholemeal bread flour	125 g
Final dough	Water for the final dough	175 g	Reserve 30 g of this amount for the saffron infusion.
Final dough	Instant dried yeast for the final dough	4.4 g
Final dough	Fine salt	10 g
Final dough	Runny honey	75 g
Final dough	Saffron threads	0.3 g	Food-grade; weigh with a scale reading 0.1 g.
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Small heatproof cup and cover	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Mortar and pestle	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
One 30×40 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: 1 round loaf, about 16 slices
Heat: 200°C conventional
Allow: 595 min total; 55 min active

How do I make it?

Mix the firm four-hour preferment
245 min
Mix the two preferment flours, 150 g preferment water and 0.6 g instant yeast into a firm dough. Cover and leave at 22–24°C for 4 hours.
Let the firm preferment expand before mixing the final dough.
Ready when: The preferment has expanded and shows small bubbles when pulled apart; it is not collapsed.
Infuse saffron using a reserved part of the final water
25–30 min
During the final 30 minutes of the preferment rest, crush the saffron lightly. Take 30 g from the measured 175 g final-dough water, heat that small portion until hot, and pour it over the threads in a heatproof cup. Cover for 20–30 minutes, then let it cool below 30°C. Keep the remaining 145 g water separate.
Infuse the saffron using part of the measured water.
Ready when: The infusion is coloured and cool enough for dough mixing; all final water is accounted for.
Combine the mature preferment and final dough
15–20 min
Tear the mature preferment into small pieces. Mix with both final flours, the remaining 145 g water, all the cooled saffron infusion and threads, honey, salt and 4.4 g final instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed for 10–12 minutes after mixing.
Knead until the dough is cohesive and lightly golden.
Ready when: The dough is cohesive and elastic with a light golden colour; no dry preferment lumps remain.
Let the final dough rise
45–75 min
Cover and leave at 22–24°C for 45–75 minutes.
Let the dough become aerated and visibly fuller.
Ready when: The dough is aerated and visibly fuller; it does not need to triple.
Shape one round loaf
8–10 min
Line a 30×40 cm tray with baking paper. Dust the bench sparingly with the shaping flour. Gather the dough edges underneath and shape a round about 20 cm across and 4 cm high. Place seam-side down on the tray.
Shape one even round on the lined tray.
Ready when: One even round holds a gently tensioned surface without tearing.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 200°C conventional.
Leave the round to rise until puffy.
Ready when: The loaf is puffy and a light fingertip dent returns slowly.
Score and bake the honey loaf
40–50 min
Make a shallow cut about 5 mm deep around the middle of the loaf. Bake for 40–50 minutes. Shield loosely with foil if the honey-darkened crust colours early. Check the base and probe the thick bread centre.
Bake until the centre is set and the base is firm.
Ready when: The base is firm and browned and the bread centre reaches about 95°C.
Cool fully before slicing
120 min
Move to a rack and cool for at least 120 minutes before slicing.
Cool the loaf fully before slicing.
Ready when: The mixed-grain crumb is set and no longer tacky from cutting warm.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough is sticky during shaping.	Honey and wholemeal flour can leave the dough slightly tacky.	Use a scraper and the measured handling allowance; cover and rest briefly if the dough tears. Keep the stated ingredient weights and develop the dough rather than adding unmeasured cereal or flour.
The outside colours before the centre is cooked.	The sweetened crust or exposed additions brown faster than thick bread.	Shield loosely with foil and continue until the bread centre and base meet the stated cues. Use the specified portions, shape and temperature; probe away from inclusions.

Useful recipe notes

Storage: Cool promptly, then refrigerate wrapped leftovers within 2 hours of baking and use within 2 days. Freeze slices for up to 1 month. Toast or warm before serving.

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Honey and saffron loaf at a glance

Makes: 1 round loaf, about 16 slices
Heat: 200°C conventional
Baking time: 40–50 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 45–75 min · The dough is aerated and visibly fuller; it does not need to triple.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour for the preferment	125 g	25%
Wholemeal bread flour for the preferment	125 g	25%
Water for the preferment	150 g	30%
Instant dried yeast for the preferment	0.6 g	0.1%
Strong white bread flour	125 g	25%
Wholemeal bread flour	125 g	25%
Water for the final dough	175 g	35%
Instant dried yeast for the final dough	4.4 g	0.9%
Fine salt	10 g	2%
Runny honey	75 g	15%
Saffron threads	0.3 g	0.1%

Method

01 · Mix the firm four-hour preferment

02 · Infuse saffron using a reserved part of the final water

03 · Combine the mature preferment and final dough

04 · Let the final dough rise

05 · Shape one round loaf

06 · Proof and heat the oven

07 · Score and bake the honey loaf

08 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Mix the firm four-hour preferment

Infuse saffron using a reserved part of the final water

Combine the mature preferment and final dough

Let the final dough rise

Shape one round loaf

Proof and heat the oven

Score and bake the honey loaf

Cool fully before slicing

What can go wrong, and how can I fix it?

Honey and saffron loaf at a glance