Recipes from the Old Mill: Baking with Whole Grains [Plastic Comb]

Sarah E. Myers (Author)

Book Description

Publication Date: February 25, 2005

Simple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns.

Editorial Reviews

From Publishers Weekly

The authors are sisters who grew up near their family's stream-powered grist mill in West Virginia. Their collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual. Five chapters on kinds of grain (Corn, Wheat, Rye, Buckwheat and Multi-Grain) offer selections of grain-specific recipes (e.g., Corn Chips and Roberta's Sourdough Rye loaves). Five more chapters expand on categories like Main Dishes and Desserts. Straightforward tips included at the end of recipes (e.g., ways to shape rolls and buns) are reassuringly helpful and are listed in the table of contents for easy reference. The range of recipes, especially for those using whole wheat flour, is extensive: 100% Whole Wheat French Bread, Whole Wheat Brownie Pie, Whole Wheat Tortillas. Recipes for using doughnut holes to make muffins or for throwing stale bread and aging cheese into a bread souffle articulate the authors' principles of good stewardship of the earth's resources. Pen-and-ink drawings add to the charm of this book, which will appeal to novice and veteran bakers. The authors make no mention of bread machines.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

The authors are sisters who grew up near an old grain mill, and Lind's husband is the miller there today. Both sisters have a background in home economics (Lind is a registered dietitian), and these are the recipes they have developed over the years. There are corn, wheat, rye, buckwheat, and multigrain breads, as well as some main dishes and desserts based on grains. Many old-fashioned breads are included, and the book has a nice, homey feel. A number of excellent books by artisan bakers have appeared in recent years, including Joe Ortiz's The Village Baker (LJ 12/92); with its sense of home and family, Recipes from the Old Mill has its own appeal.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Plastic Comb: 252 pages
• Publisher: Good Books (February 25, 2005)
• Language: English
• ISBN-10: 1561484679
• ISBN-13: 978-1561484676
• Product Dimensions: 9 x 7.6 x 0.7 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #1,956,743 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

29 of 34 people found the following review helpful:

5.0 out of 5 stars Rises To The Occasion, June 15, 2000

By 

Jeannine Sandler (Eugene, Oregon) - See all my reviews

This review is from: Recipes from the Old Mill: Baking with Whole Grains (Paperback)

I have prepared several of the recipes in this fine book and they were wonderful. The recipes not only sound good, but are clearly written and easy to follow. It is important to me that a recipe book take the time to standardize the recipies so that the recipe comes out the same each time it is baked. That has clearly been done here. And even more important, the recipes are delicious. I highly recommend this book to both new and experiences bakers.

22 of 26 people found the following review helpful:

3.0 out of 5 stars Not what I expected....., March 2, 2005

By 

jag14 "jag148" (Canada) - See all my reviews

This review is from: Recipes from the Old Mill: Baking with Whole Grains (Paperback)

From the subtitle, and the review, I expected whole grain recipes. Many of the recipes are labelled "whole wheat...", however almost all of the recipes call for white flour.

12 of 13 people found the following review helpful:

5.0 out of 5 stars Excellent book..., May 12, 2006

By 

A. Holifield (Laurel, MS) - See all my reviews
(REAL NAME)   

This review is from: Recipes from the Old Mill: Baking with Whole Grains (Plastic Comb)

This is the first time I have ever considered a book worthy of my time in writing a review.

In response to the reviewer that complained of the use of white flour in many of the recipes in this book, she is right...many of them do call for white flour. However, I have never used processed white flour in any of the recipes, substituting instead fresh ground soft white wheat or simply using an equal measure of the whole grain already called for in the recipe, and have never been disatisfied with the result. Our family is quite accustomed to the "heavy" taste of whole grains now and appreciates the full rich flavor and texture, so I get no complaints! I won't testify that it will work in all cases, as we have not tried "all" the recipes, but it has worked so far. Honestly, this book is our favorite along with the Breadbeckers recipe book, and we use one or both almost daily. Mostly we prepare quick breads, freshly ground grain prepared and baked at the moment we are ready to eat it! We have yet to prepare a recipe from this book that failed to live up to our expectations. It is chock full of very "doable", down-home recipes...unlike many books I have tried that list ingredients I don't usually have on hand. In fact, if you want to "sabotage" your plan to begin using fresh ground whole grains in your family's diet, just start with a book that makes your goal miserably unattainable...difficult recipes, "exotic" flavors...there are a few of those gathering dust on my bookshelf. On the other hand, if you are serious about adding whole grains to your family's diet WITHOUT spending all day in the gourmet supermarket and THEN all the next day in the kitchen working on ONE MEAL (that neither your husband nor your children will eat), then choose this book that balances healthy nutrition with daily common sense in a way that IS attainable. It is brimming with delicious recipes that your family WILL eat, along with information on the whole grains and advice on all the techniques of baking with them. Another very nice feature are the "quips" of encouragement and nostalgia that are posted throughout...between homeschooling and "homekeeping", some days my soul needs THAT food more than my body needs the grain...

In closing, I will tell you what my three young children have to say about this book. One morning while enjoying some of the delicious muffins we had made, my oldest son asked me who wrote the recipe book. After I told him, he said, "Mama, if Mrs. Myers and Mrs. Lind are in Heaven, we need to ask Jesus to thank them for this book!" Well, assuming that Mrs. Myers and Mrs. Lind are still with us (and I believe that they are), then it is to them I say, "For all the wonderful times I have shared baking with my children, and for all the yummy recipes that put smiles on their young faces...thank you."