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Great Whole Grain Breads Paperback – August 21, 2002


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Product Details

  • Paperback: 368 pages
  • Publisher: Univ Of Minnesota Press; 1 edition (August 21, 2002)
  • Language: English
  • ISBN-10: 0816641501
  • ISBN-13: 978-0816641505
  • Product Dimensions: 9.1 x 6.7 x 0.8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #938,439 in Books (See Top 100 in Books)

More About the Author

Beatrice Ojakangas is the author of more than a dozen cookbooks, including The Great Scandinavian Baking Book (1999) and Scandinavian Feasts (2001), both published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television's Baking with Julia Child and Martha Stewart's Living. She lives in Duluth, Minnesota.

Customer Reviews

4.7 out of 5 stars
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See all 7 customer reviews
Have my own copy from years ago and love it.
Kristin Korpela
I tried a casserole rye/potato bread and we all thought it was delicious, and I esp. appreciated the lack of kneading it really saves on time.
M. A. Casey
Every recipe I've tried has turned out well.
Nimyue

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By M. A. Casey on November 14, 2003
Format: Paperback
I came across this book at the public library, and I brought it home because the bread recipes looked wholesome and delicious... and because I was intrigued by the casserole bread chapter. I never saw so many recipes using that method! I tried a casserole rye/potato bread and we all thought it was delicious, and I esp. appreciated the lack of kneading it really saves on time.
This book is now in my wish list for Christmas.... I want more time to pick and choose than the library can give... there is nothing like the smell of fresh bread baking!
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10 of 10 people found the following review helpful By CMA on April 14, 2010
Format: Paperback
I checked out this book at the library as I had read a review stating it was a good book for those seeking to bake whole grain breads. It has many good recipes in it; however, the majority (80% in my view) is mostly bread or white flour with a smaller percentage of whole grains. I was disappointed only because I was expecting something different. I attempt not to use white flours and many of the recipes had a higher white flour content than whole grains. The Yeast raised honey cornbread is 100% whole grain and is wonderful. I enjoyed reading the book but still consider Peter Reinhart's Whole Grain Breads the benchmark. This would be an excellent book for those wishing to add some grains to their diet.
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20 of 24 people found the following review helpful By Jennifer A. Wickes on November 10, 2004
Format: Paperback
You have permission to publish this article electronically or in print, free of charge, as long as the bylines are included. A courtesy copy of your publication would be appreciated.

For an excellent cookbook on how to bake scones, corn bread, croissants, pretzels, popovers, quick breads, tortillas, pizza dough or traditional loaves, then this may be the book for you! With more than 250 recipes for both sweet and savory breads, check out this book.

Beatrice Ojakangas is a chef and author to numerous cookbooks. Some titles include: "The Great Scandinavian Baking Book", "Scandinavian Feasts: Celebrating Traditions throughout the Year" and "The Great Holiday Baking Book". She has also appeared on television with Julia Child, on her television show: "Baking with Julia Child", as well as also being on Martha Stewart's Living. She has written numerous articles for newspapers and magazines including Cooking Light, Family Circle, and Bon Appetit. She lives in Duluth, Minnesota.

The recipes in this book are easy-to-follow. Ojakangas gives excellent step-by-step tips on how to mix and knead the dough and how to handle whole grains. In the introduction, there are numerous tips to help the novice cook develop a passion for baking breads. There is even a section on Flour sources, in case you are unable to locate a specific flour in your neighborhood.
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1 of 1 people found the following review helpful By anya on June 28, 2012
Format: Paperback Verified Purchase
When I saw this book, I wanted to bake almost every single recipe. The recipes are healthy and delicious with one caveat. I have had to substitute some bread or white flower when all whole wheat is listed in the ingredients because dough barely rises. So with some adjustments, I am very happy with the results.
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