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Honey-Glazed Walnut Bread

Honey-Glazed Walnut Bread

Walnut and Honey Barley BreadA rustic loaf combining barley and bread flours with toasted walnuts, sunflower seeds, and a touch of molasses for depth. Finished with a honey glaze while still warm, this bread has a beautiful glossy crust and complex, nutty flavor.
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Prep Time 30 minutes
Cook Time 40 minutes
Rising time 40 minutes
Servings: 2 Loaves
Course: Breakfast
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 1 cup 115g walnut pieces
  • 3¼ cups 350g barley flour
  • 2¾ cups 350g bread flour, plus extra for dusting
  • 1 × ¼-ounce 7g packet fast-acting dried yeast
  • 2 tsps salt
  • 1 tbsp molasses
  • 2 cups + 2 tbsps 500ml warm milk (1 part boiling to 2 parts cold)
  • 2 tbsps olive oil
  • ¾ cup 115g sunflower seeds
  • 1 tbsp beaten egg for glaze
  • 1 tbsp clear honey for glaze

Method
 

  1. Begin by greasing two baking sheets and preparing your ingredients. Chop or briefly process 1 cup (115g) of walnut pieces, keeping the pieces relatively large for texture.
  2. In a large mixing bowl, combine 3¼ cups (350g) of barley flour, 2¾ cups (350g) of bread flour, 1 packet of fast-acting dried yeast, and 2 teaspoons of salt. Create a well in the center and add 1 tablespoon of molasses, 2 cups + 2 tablespoons (500ml) of warm milk, and 2 tablespoons of olive oil.
  3. Mix these ingredients together until a slightly sticky dough forms. Transfer the dough to a floured surface and knead for about 10 minutes by hand, or use a dough hook for 5 minutes, until the dough becomes smooth and elastic.
  4. Once the dough reaches the proper consistency, reserve a small handful of the ¾ cup (115g) of sunflower seeds for topping, then knead the remaining sunflower seeds and walnuts into the dough.
  5. Divide the dough into two equal rounds and place each on a prepared baking sheet. Cover each sheet with a large plastic bag and allow the dough to rise in a warm location until it has doubled in size, approximately 30 to 45 minutes.
  6. When the dough has finished rising, preheat your oven to 400°F. In a small bowl, prepare the glaze by mixing 1 tablespoon of beaten egg with 1 tablespoon of clear honey.
  7. Brush this mixture generously over the surface of each loaf and sprinkle with the reserved sunflower seeds.
  8. Bake according to the recipe's instructions until the loaves are golden brown and sound hollow when tapped on the bottom.

Notes

What does adding honey do to bread?

Honey transforms honey-glazed walnut bread in multiple ways, starting with enhanced moisture retention. The natural sugars in honey are hygroscopic, meaning they attract and hold water, keeping your walnut bread soft and fresh for several days longer than bread made with sugar alone. This creates a tender, moist crumb that doesn't dry out quickly.
Beyond moisture, honey adds a subtle sweetness and complex flavor profile to honey-glazed walnut bread that refined sugar simply cannot match. It also feeds the yeast more effectively, promoting better rise and a lighter texture. The natural enzymes in honey contribute to a more golden, appetizing crust color and that beautiful sheen you see on honey-glazed bread.
Honey also affects the fermentation process in walnut bread, creating a slightly denser but more flavorful loaf with improved browning. The Maillard reaction between honey's sugars and proteins develops deeper, richer flavors during baking. When used as a glaze on honey walnut bread, it creates an irresistible sticky-sweet coating that caramelizes beautifully, adding both visual appeal and delicious taste.