When I was little there was a specialist bread company that made a beautiful honey loaf. The loaves were small and dense and chewy, with a lovely dark brown honey top. So good! but also SO hard to find. Few shops stocked them, and they went fast – so they were strickly for early risers! Sadly the bakery is no longer, and I haven’t seen anything ressembling them sold commercially since.
But the honey loaf has been one of my food memories that has lurked in the back of my mind, and I have finally gotten around to attempting to recreate it. This loaf is close…
The key to success is good quality honey with a flavour that you enjoy. I use Mimosa honey, which is only available on the NSW south coast. They offer a few varieties, all delicious, and importantly, all very fresh and pure. On this occasion I used a clover honey.
- 300g carton sour cream
- 3/4 c dark brown sugar
- 1 egg
- 2 c wholemeal plain flour
- 2 t baking powder
- 1/2 t cloves
- 5 T honey, heated
Preheat oven to 160C. Line a loaf pan with baking paper.
Place all ingredients except the honey in a food processor. Blend until well mixed. Add honey, reserving about 1 T, and blend again until just mixed.
Bake for about 50 minutes or until skewer inserted into the middle comes out clean. Remove from oven and immediately brush top with reserved honey. Leave in pan to cool. Serve plain or with butter.