Honey Lavender Bread

2 servings

30 minutes

Honey-lavender bread is a harmony of taste and aroma that creates a sense of coziness and warmth. Inspired by European traditions, this bread combines the delicate sweetness of honey with the exquisite floral note of lavender. Its base is a mixture of wheat, rye, and amaranth flour, giving the dough a rich flavor and airy texture. Lavender, widely used in Provençal cuisine, adds a light bitterness and sophistication to the bread. Honey dissolved in warm water makes it especially soft and fragrant. It is perfect as a standalone treat or paired with butter or cheese. Suitable for a cozy breakfast or romantic dinner, filling the home with gentle aromas. Each slice is a small gastronomic delight that awakens the senses and evokes dreams of sunny fields in Provence.

Energy value per serving

• Calories: 824.7
• Proteins: 24.9g
• Fats: 3g
• Carbohydrates: 175.4g

Ingredients

• Premium wheat flour: 250 g
• Rye flour: 200 g
• Amaranth flour: 50 g
• Fresh yeast: 10 g
• Salt: 1 tsp
• Lavender flowers: 1 tbsp
• Honey: 2 g
• Water: 350 ml

Cooking steps

1. Mix three types of flour and rub in the yeast with your fingers. Dissolve honey in warm water. Pour the water into the flour, add salt and lavender flowers. Knead the dough. Kneading with wet hands will prevent the dough from sticking too much to your hands and make it easier to knead.

   Required ingredients:

   • Premium wheat flour: 250 g
   • Rye flour: 200 g
   • Amaranth flour: 50 g
   • Fresh yeast: 10 g
   • Honey: 2 g
   • Water: 350 ml
   • Salt: 1 teaspoon
   • Lavender flowers: 1 tablespoon

2. Shape the dough into a ball, place it in a bowl greased with vegetable oil, cover with plastic wrap, and let it rest for 45 minutes.

   Required ingredients:

   • Water: 350 ml

3. Take out the dough, place it on a work surface, form a ball and put it back in the bowl. Cover with plastic wrap and leave for 45 minutes.

4. Take out the dough and stretch it into a rectangle. Fold the ends towards the center to form a ball. Place the ball seam side down on a baking sheet lined with parchment paper. Turn on the oven to 220 degrees to let it heat up well.

5. Leave the dough at room temperature for 1 hour.

6. Make cuts on the dough with a blade or sharp knife and send it to the oven for about 30 minutes. The finished bread makes a hollow sound when tapped on the bottom.

7. Take out the bread and leave it to cool wrapped in a towel.