Honey-lemon whole-wheat bread from Bernard Clayton's New Complete Book of Breads, Revised and Expanded by Bernard Clayton

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

  • Joyceeong on July 12, 2017

    One of the loveliest whole wheat bread I've made. Soft and light with fabulous crumbs. Recipe calls for the dough to be refrigerated for at least two hours or overnight, but I have let the dough rise at room temperature and bake as usual. Also I have replaced the shortening with butter. I will definitely be baking this bread again.

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