Honey whole wheat sandwich bread from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 275) by Maurizio Leo

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 a vegan variation.

  • Thorium0232 on May 17, 2026

    I made this today as a double batch. The loaf ended up under proofed I probably made a mistake with proofing temperatures. I'll need to try it again to see if I can do a better job with the loaf.

  • maryhodgeisme on November 07, 2024

    Very nice, hearty whole wheat loaf. I used King Arthur organic whole wheat flour. I don’t have the lava rocks described in recipe for adding steam to the oven - instead I preheated the oven with a cast iron skillet on bottom rack, then when putting loaves in, I added ice cubes to the cast iron. Removed the cast iron after 15 minutes and followed instructions to finish loaves at lower temp. I also proofed overnight in fridge instead of room temp for 90 min, this gave the loaf maybe a bit more sourness than intended, but the honey whole wheat flavor is dominant.

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.