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The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking Paperback – September 9, 2003
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—The New York Times Book Review
“Here at last is a readable source of information heretofore available only to professional bakers.”
—East West Journal
“Sets a new standard with clear, easily followed recipes that not only tell you ‘how,’ but ‘why.’”
“We get lots of requests for 100 percent whole-grain bread machine recipes. Thanks to Laurel, we can fulfill these requests. What a wonderful, well-researched book! There are many delicious and varied recipes, and best of all some really innovative ideas on how to make whole-grain bread machine baking easy and successful. This will definitely be added to our baking library.”
—Linda Rehberg and Lois Conway, authors of Bread Machine Magic
From the Inside Flap
New research proves what we've known all along: Eating whole grains really is better for your health! Here, the switch from "white" is made fun and easy.
Like a good friend, the "Loaf for Learning" tutorial guides you step-by-step through the baking process. You'll make perfect loaves every time, right from the start.
Here you'll find recipes for everything--from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread--all with clear explanations and helpful woodcut illustrations.
The brand-new chapter on bread machines teaches you to make light "electric" loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
There are many whole-grain baking books out there. So many of them are too radical for the average person. I've had books that state that only sourdough can be used for leavening, that baking powder and yeast are 'dishonest'. I've had books that categorically state that the only way to produce whole grain flour is by stone mill or grinder (not true). I've had books that use esoteric ingredients for bread not available to the average home cook.
Laurel eschews dogmatic arguments about whole grain baking. She acknowledges that we all have busy daily schedules with families and work. Better than any whole grain book I've seen, she illustrates that whole grain baking can become an integrated part of a working person's life. Her recipes, particularly those for daily loaves, are reliable. As she states, in the 'old' days some of our loaves would work, some wouldn't. We've learned better, and she illustrates how.
In addition to her recipes, the writing style of the book reminds me of 'Laurel's Kitchen', her all-around vegetarian cookbook. For the beginner, there is a very useful guide to the different ingredients of bread, and the different utensils and appliances available.
Several years after its release, this cookbook remains the most practical and useful guide to whole-grain cooking. Highly recommended.
This book touts itself as a 100% whole-grain bread book, and it lives up to that claim. Every recipe is based on something other than white flour, usually whole wheat flour, but frequently rye and other good flours are used in primary roles. The authors explain, rightly, that whole grains are better than highly processed flours and that they set out expressly to bring the art of whole grain baking to the readership.
The book begins with a rather lengthy discussion of why the authors have elected to concentrate on whole grain breadmaking. This includes the health issue, but also the "lost art" argument as well. From this preface, they launch into a fascinating collection of recipes: whole wheat breads, rye breads, breads with beans in the dough, milk and egg breads, grain breads, fruit/nut/seed breads, small breads, sprout and potato breads, breads with no salt, breads with rice, and finally muffins and quick breads. After the recipe collection, the book includes a very unique section describing how to rescue failed breads, followed by discussion revolving around the ingredients, a short section about equipment and utilities, and finally bread machine bread making (with a small but decent selection of recipes).
I have tried several of the recipes in this book ,and they have all turned out quite well.Read more ›
Other bread books almost always include white flour in their recipes. This one DOES NOT. The bread is not cottony like white bread; it is far more substantial. If that is what you are looking for, BUY THIS BOOK and FOLLOW THE INSTRUCTIONS as closely as humanly possible. If you do that, you will get GREAT results.
I am on SUGAR BUSTERS which advises against consuming any white flour products at all. I used to make bread many years ago, and decided to try again to get really 100 percent whole-grain bread. This was the ONLY book I could locate that would tell me how to do that.
The directions are detailed and long, but they tell you EXACTLY what to do, and they also tell you why. Read through the directions before you start. Whole wheat requires different techniques than white flour, and whole rye has its own special requirements, as well. This book tells you exactly how to work with each different kind of whole-grain flour to make really good breads. The research behind the book is obvious and impressive.
I probably will not use very many of the special recipes in the book such as French bread, rolls, muffins, etc; I really only wanted a way to make reliably good whole-wheat and whole-rye bread for everyday consumption. I am TOTALLY SATISFIED with what I got.Read more ›
Most Recent Customer Reviews
Very few recipes for bread machines which is the reason I bought this book. Disappointed.Published 1 month ago by Sab
just what i needed. it takes out alot of the guessing i was doingPublished 2 months ago by J. Imbro
I learned a lot from this book and love that it focuses on whole grains.Published 3 months ago by slighthouse
This book really stayed on track with making bread 100% whole grain. You will get such bread flavor with the use of "Manuel's Rye Sour" (p. 150?). Read more
Got this for our elderly neighbor and he said it is a good boo,k he liked the recipes.Published 3 months ago by Lisa and Eric