Honey whole wheat bread from Pastry Love: A Baker's Journal of Favorite Recipes (page 151) by Joanne Chang

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

  • jenburkholder on February 15, 2022

    I also couldn’t get it fully mixed, the dough was very tight. The flavor was fine, but it was too dense in texture and slightly dry. It’s fine for eating but I won’t repeat.

  • anya_sf on May 21, 2020

    I just made 1 loaf and wish I'd made 2 - we loved the hearty flavor and texture of this bread! Mixed by hand, the dough was too stiff to get fully combined by stirring, but it did during kneading. My loaf rose surprisingly high with lots of oven spring. After 30 minutes of baking, it started browning too much, so I tented it with foil; it needed 43 to bake (interior temperature around 200 F).

  • bwhip on February 18, 2020

    I've made this three times now, and we just love the flavor and texture of the bread. My only reservation is that it never rises as much as I expect it to, and because of that the loaves are fairly small and dense. It may be because our house just isn't warm enough during the various resting stages (though I try to keep it pretty warm then to help the process). Still, we really love the bread and we'll keep making it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.