Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes [Paperback]

Beatrice Ojakangas (Author)

Book Description

Publication Date: January 2, 2004

"Possibly the best such bread book on the market . . . every recipe a winner."-New York Times

This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a "reliable and inventive recipe writer" by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine.

Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appetit, Redbook, and other magazines. Her many books include the James Beard Award--winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.

Editorial Reviews

From the Inside Flap

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 --This text refers to an out of print or unavailable edition of this title.

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. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 416 pages
• Publisher: Wiley; 1 edition (January 2, 2004)
• Language: English
• ISBN-10: 076453825X
• ISBN-13: 978-0764538254
• Product Dimensions: 9.3 x 7.2 x 1.1 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (42 customer reviews)
• Amazon Best Sellers Rank: #226,893 in Books (See Top 100 in Books)
  • #55 in Books > Cookbooks, Food & Wine > Special Diet > Whole Foods

More About the Author

Beatrice Ojakangas has taught cooking and has written articles for Gourmet, Bon Apetit, Cuisine, Pleasures of Cooking, Cooking Light, Womans Day, and Redbook. Her previous books include The Great Scandinavian Baking Book and Great Whole Grain Breads. She lives in Duluth, Minnesota.