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Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes Paperback – January 2, 2004
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First, each recipe has mixing directions for using a stand mixer, a food processor, a bread machine, or by hand. Since I have each of these and have even mixed bread the old fashioned way with my hands, I like having all these options available.
Second, the recipes are more down to earth than many of the exotic bread machine cookbooks. They are more healthy and wholesome. The recipes utilize whole grains, but are not necessarily 100% whole grain. They utilize regular bread flour plus many different types of grain that the average joe would not normally associate with bread.
Some reviews have been critical that the recipes are not 100% whole grain. There are some 100% whole wheat recipes but not every recipe in the book is 100% whole grain. The problem here is using 100% whole wheat with another non-gluten 100% whole grain such as rye or spelt that has little or no gluten and getting the bread to rise properly. Many of the flours used in this book by themselves would not have enough gluten to make a decent loaf of bread and 100% whole wheat vs. bread flour also is challenged to make a decent loaf that rises and is not overly dense. Some of these exotic grains will only work if you use them to make quick, non yeast breads.
So, the 100% whole grain charge is only partly correct. For example, who would try to make a 100% whole rye flour bread? You can incorporate whole grains along with bread flour and still eat very healthy and have a much better tasting loaf
That being said, she does have an entire chapter devoted to non-wheat breads such as "Buckwheat & Spelt" bread.Read more ›
But the title "Whole Grain Breads..." implied to me that the recipes would incorporate only "whole grains" to the exclusion of white flours. Nearly every recipe I looked at had a large proportion of white flour.
Oh well, Borders willingly accepted my return...I'm off to search again!
I wish she had given flour weights instead of just volumes. As we know, volume measurements can give significantly different ratios of dry to wet ingredients. (I admit I haven't gone back to see how she measures flour.) Of course they can be adjusted, but you have to remember to weigh the ingredients and adjust the recipes whenever you try a new one. She also measures the capacity of a machine in cups where most authors measure it in pounds of bread.
It's cool that she gives hand, mixer, food processor and bread machine variants for almost every recipe. I wonder if the developers tested every variant or made note of every adjustment made while kneading.
She could have saved many, many pages by giving the directions for each method once at the beginning, and noting changes from the basics with each recipe -- most of the directions are identical, at least for bread machines. Three paragraphs could be one line, over and over and over again.
As someone else said, most of the recipes in this book are mostly white flour. In a US "whole grain" bread book I expected most recipes to be at least 50% whole grain, but the latest one I've tried (tonight) is 1/3 cup whole wheat flour to 2 1/3 cup white flour -- whole wheat flour is 13% of the total.Read more ›
Most Recent Customer Reviews
I love that this book gives the bread recipes in three sizes so I don't have to do the math. I have a 1lb machine and a 3 lb machine. Read morePublished 4 months ago by E. Pritchett
Really disappointed! The first recipe I tried (Country Sourdough Bread) has one ingredient that is not mentioned in the directions. Read morePublished 6 months ago by MH
Very practical for a home cook. I have tried a few recipes that have worked out very well. A good buy!Published 6 months ago by michelle
I have made many loaves of bread using these recipes. Have not had a bad loaf.Published 15 months ago by Ruth B. Haag
I enjoy baking breads. Homemade is so much better than anything in the market. Plus you get to eat it while it's still warm! Read morePublished 20 months ago by NonnaB
Have seen criticisms of not enough whole grains in the recipe, but I have not been successful with whole grain recipes that are 100% whole grain. Read morePublished 21 months ago by Amazon Customer
This book was disappointing--and I could have avoided my disappointment if I'd paid closer attention the Amazon reviews. As happened to others, the title misled me. Read morePublished on July 25, 2014 by FL Shopper
Ojakangas writes really great books on Scandinavian recipes, especially FInnish ones. Glad to see she is now offering bread recipes, too. Read morePublished on May 23, 2014 by TL