Honey whole-wheat bread from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 38) by Alexandra Stafford

  • cornmeal
  • whole wheat flour
  • honey
  • all-purpose flour
  • instant yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • BethNH on April 03, 2019

    Not wanting to leave the house to buy bread I made half or a recipe of this bread to go with soup for dinner. I was a little too anxious and pulled the bread out of the oven too early. I decided to put it back in the bowl and bake a little longer and the bread did not suffer from the 5 minute it spent out of the oven. Another delicious bread from this book. It really is a life changer for me to decide I want some bread and be able to throw this together in minutes and have bread with about 10 minutes of hands on time.

  • hirsheys on September 08, 2018

    Like the other breads in the book, this bread is super easy to make and came out absolutely delicious. So far, this might be my favorite. It tastes similar to my favorite whole wheat bread from the Tassajara Bread Book (Tassajara is still my fave, but this one is WAY simpler). My cornmeal had a bug in it (ew), so I replaced it with a little instant cream of wheat (thinking it might add a similar texture). I don't think it did, but it worked fine. Next time, I'd like to try it with the cornmeal, though I think extra flour would be fine, too. I think any sweetener would work, though I think tasty/flavorful is key, so wouldn't use agave or very light honey.

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