The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

100% Honey Whole Wheat Sandwich Loaf with Roux and SD

Janetcook's picture

100% Honey Whole Wheat Sandwich Loaf with Roux and SD


When I began baking a couple of years ago I soon found out that my family all loved freshly baked bread.  It was a rewarding feeling to be able to bake something fresh and wholesome for them.

Within a short period of time I discovered that each had a preference for a particular type of bread.  In other words, one loaf did not fit all.  My journey began to find the ONE loaf that would satisfy them all.

It has been about 3 years and I have finally found that loaf.


The first book I fell in love with when my baking odyssey began was Peter Reinhart's Whole Grain Breads. I mentioned that I was baking to a friend and she knew I baked with whole wheat that I ground myself so she sent me a book titled Whole Grain Breads by Machine or Hand written by Beatrice Ojakangas.  I was excited to expand my baking repertoire but I soon found out that Beatrice's book did not use 100% whole grains and that the book was written with volume measurements rather than by metric weights…..

Somewhere between WGB and her book I had learned all about baking math. but was not skilled as yet at converting recipes to metrics.  The book sat on a shelf while I baked through WGB.  


While baking my way through WGB I found TFL and suddenly my baking world expanded by ten fold.  In no time at all I learned how to convert just about any formula I happened across.  I also learned how to convert from using IY to SD.  Beatrice's book was retrieved and I began trying her recipes.  (They are great.)


Things began to change after I read about Syd's Asian Style Pan de Mie about a year or so ago.  In following his formula I found out about using a roux in a loaf to soften the texture.  I began experimenting and found the texture that worked for my son and daughter but the method was still a bit drawn out for a regular loaf and flavor wasn't there yet…


Somehow I hitched the roux up with Beatrice's Honey Whole Wheat and I hit upon a loaf that my son said was his favorite….My daughter was home for Christmas break and she concurred  with him.  Husband vote was not far behind.  Texture and flavor pleasing to them all and it is a loaf the I like to bake.



Flour  100%

Milk      62%

YW       10%

Salt      2.3%

Butter   5.4%

Honey   10%

Egg       10%

ND Malt   1%

IY            .2%


Milk          18%

Butter      5.4%

Honey      1.2%

Malt             1%

Flour         13%

Leaven contains 15% prefermented flour and 10% YW.

  • Build leaven using YW in the morning and feed again 4 hours later when it has ripened.
  • Make roux in the morning.  Boil milk with butter and honey added.  Add flour and malt. Stir until mixed and firm.  Cover and let it cool until ready to use.
  • In the evening combine flour, egg, honey, milk and leaven in mixing bowl.  Mix into a shaggy mass.  Let it rest for 1 hour for the gluten to begin to develop.
  • Add remaining ingredients in stages while mixing.  
  • Knead until a strong windowpane develops.
  • Place dough in bowl and let it sit at room temp. for 1 hour.
  • Place in refrig. for overnight bulk fermentation.
  • In the morning, remove dough from the refrig and allow it to come to room temp. and to finish expanding.
  • Shape into a loaf and place in pan.
  • Bake at 350° for about 30-40 minutes when internal temp reaches 200°

I do steam my sandwich loaves too but some bakers do not find that necessary with loaves containing enrichments.  

So there you have it.  Three years of work in the making and I know that as soon as I post this here….something or someone will change…

…..and the challenge of trying to bake the 'perfect' loaf for all will continue to confound me….

                                                                 HAPPY BAKING





linder's picture


That loaf is beautiful!   If you were to make it using a sourdough starter in place of the yeast water, would you keep the percentage the same?

Thanks for the inspirational pictures of a great loaf of bread - love the crumb!  Delectable


Janetcook's picture

Hi Linda,

Thanks for the very nice complement.

Glad you asked. My starter is sd.  The refreshments are done with YW so you can indeed use your sd and simply refresh with water.  (I use YW to keep my starter from becoming overly sour which can happen quickly with fresh grains.)

I imagine you will get a subtle difference in flavor by using water but it shouldn't be that noticeable due to the enrichments.



dabrownman's picture

everyone likes, one that you like to make, is SD and YW so the sour is muted but keeps so well, is delicious and very good looking......What could  be better?

Well Done and happy baking in 2014. 

Janetcook's picture

I am keeping my fingers and toes crossed that it continues to satisfy all….but you know how that can change in a heart beat.

Thanks for your comment Mr. D.  :)


Our Crumb's picture
Our Crumb

Thanks for posting all the details of your triumph, Janet.  You've succeeded in making 100% WW look like white bread -- some feat!  Which makes me wonder -- are you milling hard white wheat?  Amazing if your process results in such a white crumb with red wheat.  Or maybe it's just the photography.

I know all about "perfect" formulae.  Every time my wife says "Fantastic!  Now don't go changing anything next time!", my inner perfectionist baker sputters, But, but, but...

Thanks again.


Janetcook's picture

Hi Tom,

Yes, it is hard white ww but they like it made with hard red too.  This loaf just happens to be made with white with a bit of durum (25%) tossed into the mix.  I find I can play around with the flour without too much contention within the ranks….

I wonder what it is within us that manifests itself by our wanting to just 'tweak one more thing'…..I get the same proclamation from my family and darn if they can't notice the minutest of change - even down to the pan a loaf is baked in.  My daughter swears by loaves baked in my pullman pan.


Isand66's picture

Beautiful looking loaf Janet.  I'm bookmarking this one for sure.

Thanks for sharing.


Janetcook's picture

Hi Ian,

Very generous words indeed.  It does produce a nice sandwich loaf but is a bit low on ingredients compared to the wonderful loaves you bake :)  It does lend itself to additions if the urge arises……

Hope things are warming up in your part of the world.  We are being very spoiled out here but the last couple of days the wind has been hammering us so our mild weather feels a bit more hostile - but no snow or single digit temps. so the wind can blow as it wishes.


Janetcook's picture


Janetcook's picture

Repeat reply….sorry…

ananda's picture

Hi Janet,

I take it that 13% of total flour is in the roux, 15% in the leaven, and the remaining 72% is added to make the final dough?

A wonderful loaf of bread; I suspect it might be all those enrichments in the formula which allow you to sneak the much finer aspects of the bread past each and every member of your family.   Personally, the fresh-milled flour, use of leaven, yeast water and roux are all of greater appeal than the sweeteners and fats.   Top stuff!

All good wishes


Janetcook's picture

Yes Andy, you are correct in your assumption of the distribution of the flour in the formula…results of  the math you so generously helped me to grasp in the first place.  They were all just a bunch of numbers back then.  Now they speak to me….Funny how that works.

Thank you for your kind words about this loaf.  Couldn't have done it without all who post here so generously sharing their knowledge and without Floyd having launched this site in the first place.  I am sooo grateful.

Take Care,


mrfrost's picture

Wonder how the first photo missed being displayed in the "bread browser"? First time I've noticed that happening.

Or did I miss something?

Nice loaf.

Janetcook's picture

Hi Mr. Frost,

What is the 'bread browser'?  I know I have missed something because that is a new item here for me…Which means I simply continue to learn every day :)

Thanks for your complement.


mrfrost's picture

On the main page(home page) just below the Recent Posts/Recent Comments section is the "Bread Browser".

Guess I'm not exactly sure how it works now, but it seemed that whenever a new topic was posted that contained a picture(s), the first image is displayed in the Bread Browser. Clicking on the bread browser image links to the thread/topic.

Bread Browser has been up for quite a few months now. At least 6 months, or so, it seems.

Janetcook's picture

Thanks for the 'directions'!  I have never ventured that far down the page before and am pretty slow when dealing with things 'computer'.  


I just found it.  What a neat idea since not all bakers display bakes in the blog section which is where I generally go when visiting the site.

I think I know how it works now too.  All the photos I clicked on had their first entry on there posting as a photo. When I peeked over at the blog section and clicked on the tab as if to write a new blog there is a prompt for a photo right there.  I assume that is how it is done and will experiment next time I post.

That was an easy and quick lesson.

THanks again.


Syd's picture

Lovely baking Janet.  And great pictures, too.  You have taken this loaf to a whole new level and made it your own.  Like Ian, I am definitely going to try this one, however I don't have the wherewithal to mill my own grain.

All the best,


Janetcook's picture

Hi Syd,

So good to hear from you especially since you are the one that got this one started.  Just goes to show one never knows where something will lead.

You never know when you may indeed be milling your own grain.  Several years ago I never dreamed I would be baking bread and it never crossed my mind that I would not only bake bread but  that I would be doing it on a daily basis using sd as leavening.  Something happened and the rest is history….

Thanks so much for your comment.

Take Care,



FlourChild's picture

Beautiful WW loaf, Janet!  Love seeing TZ paired with wholewheat, very creative :)

Janetcook's picture

Thank you for the complement!  All 'tricks' learned here on TFL.  A living cookbook.


Mebake's picture

Excellent loaf of wholewheat bread! I'm glad you got the approval of your family members on this one. This must also taste exceptionally great given the freshly milled flour and the natural improvers. I had to remember Tangzhong when i last did my oat ww sd. 

Well done, Janet!

Janetcook's picture

Hi Khalid,

Thanks for your very kind words.  I know you know all about the challenges of baking for family members *- ) so you know how nice it is to have at least one formula on hand that will please all.

Take Care,


Janetcook's picture

Hi Tracey,

I had never baked with baker's math until I found this site either.  Now I can't imagine my life without it.

First and foremost suggestion is that you purchase a good kitchen scale that measures in ounces and grams.  I prefer grams and own an Escali purchased off of Amazon as it measures in 1 gram increments and cost about $25.00.  Weight measurements are now much easier for me to work with and they help me understand what is going on in a formula much better than volume measurements do.

Second suggestion read through this LINK which is to a very thorough tutorial on understanding and using baker's math.  It really is quite simple once you get the hang of it and will make your baking much easier too when you want to increase, decrease or change formulas in any other way.

Hope this helps.  If not let me know or you can use the search box at the top of the page to read through more threads on the topic.  It is one that does get asked a lot so there is plenty of good reading about it right beneath your fingertips. *^)   Just type in 'baker's math.

Have Fun,