Honey and saffron loaf

For bread with a difference try Paul Hollywood's home-made loaf, flavoured with fragrant saffron and lashings of honey
By Paul Hollywood
Honey and saffron loaf
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus resting and rising
  • Effort: easy



  • 250 g strong bread flour
  • 250 g wholemeal flour
  • 30 g yeast
  • 150 ml hand-hot water
  • 1 tbsp salt
  • 75 ml honey
  • 0.25 tsp strands saffron, finely ground, soaked in a little hot water


1. Put 125g of white flour, 125g of wholemeal flour and all the yeast into a mixing bowl and add 150ml of water. Mix everything together and leave in a warm place for 4 hours. 2. Add the remaining white and wholemeal flours, salt, honey and saffron to the mixture and enough water to form a dough. 3. Knead well for 5 minutes until the mixture forms a smooth dough. Leave, covered in the bowl for 30 minutes. 4. Shape the dough into a ball, place on a lined baking sheet and leave to rise for another hour. 5. Preheat the oven to 220C/gas 7. Score the middle of the loaf with a knife and bake for 30 minutes until risen. Transfer to a wire rack to cool.

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