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No More Bricks! Successful Whole Grain Bread Made Quick & Easy Paperback – October 29, 2008


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No More Bricks! Successful Whole Grain Bread Made Quick & Easy + The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking + Flour Power: A Guide To Modern Home Grain Milling
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Product Details

  • Paperback: 156 pages
  • Publisher: Knead to Know Press (October 29, 2008)
  • Language: English
  • ISBN-10: 061525330X
  • ISBN-13: 978-0615253305
  • Product Dimensions: 0.3 x 8.1 x 10.8 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #135,924 in Books (See Top 100 in Books)

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Customer Reviews

4.7 out of 5 stars
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This book is informative and easy to follow.
Farrier Mom
If you are new to baking whole wheat breads (especially using home milled flour), this book is indispensable.
RDSWY4
This book gives you so much information to work with!
Laura H.

Most Helpful Customer Reviews

49 of 49 people found the following review helpful By Uncle Jim on May 21, 2010
Format: Paperback Verified Purchase
I have baked whole wheat bread for decades and used everything from a Kitchen Aid Mixer, an automatic bread baker, a Bosch Mixer, and currently an Electrolux Mixer. You have to be committed enough to whole wheat bread baking to grind your own wheat and a own decent mixer. If you are willing to make this much of an investment this book will tell you in detail how to make loaves of 100% whole wheat bread that will be as soft as store bought and have more flavor than you can imagine. I often likened whole wheat bread with fresh ground flour to eating a perfect vine ripened tomato versus a winter hot house variety. The taste is so much better you will never go back to white bread, not to mention the nutritional value.

The author describes all the different types of grains, how to use them, and little baking tricks like how to actually mix and knead the dough, how to determine gluten development, how to let the dough rise, how to determine baking time, etc. She also tells the effects of adding different ingredients like milk, eggs, dough enhancer, yeasts, gluten, etc. Even after all these years of bread baking I learned new things from this book. While I really bought this for my daughter, who is now hooked on baking her own bread for a family of seven, I am going to keep this as a handy reference and buy her another one.

Happy Bread Baking!
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27 of 27 people found the following review helpful By ShirleyB on December 5, 2009
Format: Paperback
This is the first review I've ever felt really compelled to do. "No More Bricks" is absolutely THE best book on baking bread. The recipes are each for making from 1-6 loaves. She also includes directions on taking her basic recipes for bread and making them into pizza, pigs in a blanket, doughnuts, and much more. Not only are we making the best whole wheat bread ever, but we are also making it six loaves at a time! The instructions are so fail proof that even my highly distractable 18 year old daughter can whip up six loaves by herself in less than two hours, from start (grinding the wheat) to finish (bread baked and out of the oven)!
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26 of 26 people found the following review helpful By Suzanne on August 5, 2009
Format: Paperback
I bought this book hoping for some helpful tips. What I got was a totally new way to make whole wheat bread that tastes so much better than any I have ever tasted. And it is healthier and faster. I highly recommend this book!
My children who hate whole wheat bread even love this bread.
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19 of 19 people found the following review helpful By Craig M. Strid on March 29, 2010
Format: Paperback Verified Purchase
I have been baking bread for the last seven years and I have over a thousand cookbooks. I have almost all the top bread cookbooks. I have baked a few bricks in my day. Today my book came and I quickly looked through it and was amazed at somethings that that I hadn't learned. One that I thought was very helpful was not to add flour at the end of your kneading because the dough is to soft, because your adding non gluten flour and that can create pockets. I was excited over the method for hand developing the loaves for the pans because I learned that from Paul Prudhome when making rolls but never thought of using it for my bread. I made three loaves of the honey wheat and think that its the best bread I have ever baked. I also grind my own Montana whole wheat berries for better nutrition and storage.
I would strongly suggest if you want to enjoy baking whole wheat bread buy this book. My wife has already told me that the Grandaughter is coming over for dinner so we will be having grilled cheese sandwiches with tomato soup.
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15 of 15 people found the following review helpful By Farrier Mom on October 10, 2010
Format: Paperback Verified Purchase
This book is informative and easy to follow. The recipes and ideas are complete with pictures and variations to fit most anyone's taste preferences (she even discusses kamut and spelt) . I have been making bread for many years and sometimes I would make great breads and sometimes they were "BRICKS" as the author so vividly describes in her title. The title is true! Since incorporating her ideas and research, I haven't had any bricks. I have also made things I only thought about doing like soup bowls, cinn. rolls and hamburger buns. Other recipes always seemed to take too long and required more ingredients than what I wanted to use. I have already bought more copies to give to some busy Moms I know. The only negative: My family inhales the bread before it has time to cool most of the time so you may want to try the first recipe out when no one else is at home so you can enjoy it all to yourself!
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11 of 11 people found the following review helpful By Darashemet on January 23, 2011
Format: Paperback Verified Purchase
Lori's book is simple, concise, clear, interesting, efficient and reliable. She is obviously familiar with all the different methods of whole grain baking, but chooses to distill the most important techniques for the average busy person so that they can turn out wholesome, light, delicious loaves in under 2 hours. Even though her "express method" does not allow for the conventional developing, as she says, "it's better to make bread quick and have it available to eat on a daily basis, than to get around to never making it at all because it takes too long." Don't be thrown off by the "express" description: because she understands the FUNDAMENTALS of how to turn out GREAT bread, there really is NO noticeable lack or compromise.

I have baked whole grain bread for many years and read and experimented with all sorts of whole grain baking. There are many excellent whole grain books around written by very well-known bakers, but using them it's easy to get bogged down with all the method and process they offer. They seem to be more about the ART of whole grain baking than REGULARLY producing fresh, wholesome bread.

Although the book is expensive considering the size, it is WELL worth the investment as the success you will SURELY gain from it will return it's value MANY times over.
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