Honey & Whey Bread from Rise n Shine Bakehouse

Thank you to Alex Wilcock , Founder of Rise n Shine artisan bakery for this recipe, using one of our floral honeys

7g fresh yeast
200g whey
50g honey
300g strong white flour
1tsp salt
25g softened butter


  • Whisk together the yeast, whey & honey, stir in 150g flour to make a sponge. Cover and leave for 30 minutes.
  • In a separate bowl, rub the butter into the remaining 150g flour, stir through the salt, pour the sponge/batter into the buttery flour.
  • Mix, leave for 10 minutes, knead/fold gently within the bowl, leave for 10 minutes.
  • Fold dough into a ball, place upside down in a floured proving basket, cover and rest for 1 hour as it rises. Preheat oven to 200c
  • Baking on a hot baking stone at 200c for 15 minutes and turn down to 180c for 15 minutes until cooked through.
  • Cool on a rack before slicing.
Emily Abbott1 Comment