Synopses & Reviews
whole grain Breads by machine or hand The popularity of bread machines alone speaks to the growing interest in homemade breadmaking, a pleasure that for a time appeared to have fallen by the wayside. The convenience of a bread machine and food processor is certainly desirable with today's busy lifestyles, particularly as it also affords the pleasant homey smells of baking bread to permeate the kitchen. However, many also still enjoy the artistry of a hand-shaped loaf, as well as the satisfaction that comes from kneading the dough by hand, the almost miraculous creation of a delicious food product from the mere combination of flour, liquid, and yeast. And even more are those who can truly enjoy both methods, with the machine ready when pressed for time, and a desire for the more traditional method on a lazy afternoon. Whole Grain Breads by Machine or Hand will take all readers, regardless of what equipment they have, step-by-step through everything they will need to know in order to make their own delicious whole grain breads by hand, electric mixer, food processor, or bread machine. The subtleties of each method are explained in every recipe, ensuring perfect results every time. From sourdoughs to coffee breads to your standard sandwich-building fare, here is everything the expert and novice baker needs to enjoy the pleasures of fresh homemade bread. Everyone knows that whole grains make great health sense, and now anyone can use them to create flavors to enjoy again and again. The book is organized by type of bread, with recipes ranging from Whole Wheat Raisin Nut Bread, to Caraway-Onion Rye Bread, to Finnish Cardamom Coffee Braid. All feature information on the origin of the recipe, its historic uses, as well as serving tips. This book speaks to bakers of all skill levels, from the seasoned baker looking for new ideas to the beginner who needs to know what to do at each step of the breadmaking process. Special recipes offer ideas on how to serve the finished breads, as well as what to do with yesterday's stale bread. Whole Grain Breads by Machine or Hand is truly the last book on the subject that anyone will ever need. Visit us online at www.mgr.com
Whole grain breads are delicious and healthy. And making them has never been easier. Some of the recipes, by hand or bread machine, you will find inside: Buttermilk Wheat Bread Beautiful Light Wheat Bread Light Wheat Brioche Milk and Honey Wheat Bread Tuscan Bread Cornmeal Molasses Bread Bohemian Rye Bread Seven-Grain Bread Danish Pumpernickel Bread Sourdough Currant Rye Bread More recipe ideas for making the most of these fabulous whole grain breads: Blueberry Bread and Butter Pudding Baked-Raclette with Croutons Green Salad with Spicy Wheat Croutons Herbed Wild Mushroom Pâté Summer Pudding with Raspberry Sauce Black Bean and Sweet Corn Spread Grilled Vegetable Salad with Grilled Bread Finnish Sandwich Cake Grilled Portobello Mushroom and Goat Cheese Sandwich Praise for Light and Easy Baking: "Ojakangas is a reliable and inventive recipe writer." Publisher's Weekly Praise for Great Whole Grain Breads: "Possibly the best such bread book on the market
every recipe a winner." Jane Brody
About the Author
Beatrice Ojakangas has taught cooking and has written articles for Gourmet, Bon Apetit, Cuisine, Pleasures of Cooking, Cooking Light, Woman's Day, and Redbook. Her previous books include The Great Scandinavian Baking Book and Great Whole Grain Breads. She lives in Duluth, Minnesota.
Table of Contents
One: Basic Breads.
Two: Multigrain Breads.
Three: Whole Grain Breads with Fruits and Nuts.
Four: Breads with Whole Grains and Vegetables.
Five: Whole Grain Breads with Herbs, Spices, and Seeds.
Six: Sourdough Bread and Sourdough Starters.
Seven: Breads Made with Sponges.
Eight: Holiday and Coffee Breads.
Nine: Nonwheat Breads.