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Whole Grain Breads by Machine or Hand (Lifestyles General) Paperback – 9 Jan 2004

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Product details

  • Paperback: 416 pages
  • Publisher: John Wiley & Sons; 1 edition (9 Jan. 2004)
  • Language: English
  • ISBN-10: 076453825X
  • ISBN-13: 978-0764538254
  • Product Dimensions: 18.7 x 2.7 x 23.2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 523,233 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

From the Author

My recipes include classic as well as creatively new breads.
My book offers four simple ways to mix the dough to bake in the bread machine or in the oven. Recipes are offered in three sizes, small "sampler", medium "regular", or party size "large". There are many delicious recipes using "yesterday's bread" for snacks, spreads, sandwiches, salads and main dishes. Try grainy "Finnish Rye" or spicy, fruity, nutty "Cinnamon Raisin Nut Wheat Bread" to start. --This text refers to an out of print or unavailable edition of this title.

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

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Inside This Book

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You can use this basic recipe to design your own bread. Read the first page
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Customer Reviews

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Most Helpful Customer Reviews

5 of 5 people found the following review helpful By Amazon Customer on 14 Mar. 2009
Format: Paperback Verified Purchase
I've been baking my own bread for about two years now and although I prefer artisan bread books by Dan Leader for example (Bread Alone and Local Breads, which both deliver spectacular results with wonderful crispy, chewy crusts), Beatrice Ojakangas's Whole Grain Breads is certainly a book I use frequently. There is no doubt about it - her breads are healthy, incorporating wholewheat flour, grains and seeds and they taste lovely too (most of the time anyway).

The first chapter provides you with recipes for basic wholewheat breads using various flours: mostly white and wholewheat bread flour and rye. Then there's a chapter on breads with fruits and nuts, and a further chapter on breads with grains, such as millet, bulghur wheat, rye and barley flakes, corn meal, rice. She also includes a chapter on sourdough breads both plain and with various additions. There are also yeasted coffee cakes and finally low-gluten breads made out of buckwheat flour or spelt. It has certainly introduced me to ingredients I have never used in my breads before, including buckwheat, millet, rye flakes and rye berries.

I would just like to warn readers that although the book is called Whole Grain Breads, most of the breads are actually made using mostly white bread flour with a small addition of rye or wholemeal flour(or sometimes both). So the breads you bake will not be 100% or even 50% wholegrain; more like 15-20%.

The only downside of this book is that it does not really produce spectacular results that you could give to your guests...
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Format: Paperback Verified Purchase
This book has some very good info for the home bread-baker using a bread machine. Some of the recipes are very good, too. Depending on what type of bread you like, you have to choose the recipe appropriate for you. IF you like dry French breads, the recipes are good. If you don't like them, but like sweeter or seedier breads, choose the appropriate recipes. Almostall came out the way promised. Sometimes you have to make changes due to your locale: humidity, type of flour available, etc. I gave this as a gift after using one myself.
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By ludova on 20 Sept. 2014
Format: Paperback Verified Purchase
Good book to keep in my collection. I have two more books of this writer...
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1 of 2 people found the following review helpful By A Customer on 2 Mar. 1999
Format: Hardcover
great multi-grain breads! Excelant flavors! I have had no trouble finding ingredient, evan in the relitively small town I live in. Every recipie I've tried has turned out excelantly. No loaf has lasted more than two days!
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Most Helpful Customer Reviews on (beta) 56 reviews
164 of 167 people found the following review helpful
4 methods to mix each recipe 15 April 2006
By King Lemuel - Published on
Format: Paperback
Some of the reasons I bought this book:

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.

My major critcism of the book is that just about every recipe I have tried with my bread machine, I had to add up to 30% more liquid than called for in the recipe. In fact, I usually just assume I need to add an extra quarter of a cup. When the bread machine starts to mix the dough, I baby sit and am ready to add additional water.

Not enough liquid killed my previous bread machine when I tried to make a heavy, coarse rye loaf. It is much better to have too much liquid to start with and then add flour vs not enough and watch the machine bog down and jam. Be careful with your bread machine if you are making a whole grain whole wheat bread! If the stuff in your bread machine pan starts to look like clay that belongs on a potters wheel, throw it out! You have less than 50 cents invested in the flours! The motors in these machines are not even close to being as hefty as a Kitchenaid stand mixer. If the recipe calls for 4 cups of flour, hold back a cup and see how it mixes up and gradually add the rest until it looks like a good ratio of flour to water has been achieved. You are the boss, the recipe is to help you, not enslave you.

So, overall, ther are many good, healthy recipes utilizing whole grains that can be mixed as you like.
207 of 215 people found the following review helpful
Not What I Was Expecting 23 April 2002
By A Customer - Published on
Format: Hardcover
First of all, this is a lovely book with wonderful information.
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!
72 of 77 people found the following review helpful
Wide variety of excellent recipes, outstanding layout 19 Nov. 1999
By Lynne - Published on
Format: Hardcover
Way to go Beatrice! This is a very good and practical book. I own about a dozen other bread cookbooks, but this seems to be the one that I turn to most. All of the recipes I've tried have been a success. There is a wide variety of excellent recipes in the book, ranging from basic & everyday to impressive for entertaining. I feel that this book has something to offer everyone, since it has simple enough recipes for the beginner, but would not bore the more advanced baker who likes sourdoughs and more artistic types of breads. Another thing I like about this book is its layout and organization. I have found that some of my other bread books tend to be a bit confusing with their directions. Not this book - the instructions are VERY, VERY CLEAR. I believe that anyone who wants to make their own homemade bread should have a copy of this book. Get one TODAY before it goes out of print - or you'll regret it!
64 of 70 people found the following review helpful
Don't Judge This A Book By The Title! 25 Oct. 2005
By Ian Pirsch - Published on
Format: Paperback
There is only one 100% whole grain bread recipe in this book. Most of them are less than 50% whole grain. If you want healthy bread recipes try "Breadtime" by Cheney or "The Laurel's Kitchen Bread Book" by Robertson. Every recipe in both of those books is 100% whole grain. I doubt that most people considering a book titled "Whole Grain Breads..." are looking for recipes that contain just a small portion of whole grain ingredients. With that being said I thought the book had some good recipes and was well written. Therefore, I am willing to give it 2 stars as opposed to none.
40 of 46 people found the following review helpful
Poorly tested for machines?; not 100% whole grain 2 Jan. 2005
By B. Zanzig - Published on
Format: Paperback Verified Purchase
I have the hardcover edition of this book, and I've only tried the recipes in a bread machine. I wanted to like this book. That said, every recipe I've tried has needed significantly (up to 25%) more liquid. It's not necessarily a reason to avoid the book, but these are not set-it-and-forget-it recipes.

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. My modern Norwegian cookbook's basic bread dough is 1/2 whole wheat and 1/2 rye flour -- it's ridiculous that in the US we think we can't make 100% whole-grain bread when the rest of the world does it every day (deliciously!)

Still, there are interesting variations on basic bread; perhaps they would turn out differently if made by hand or with a mixer; and many of the "sidebar" recipes sound tasty. I hoped for easy, healthy, bread-machine bread and didn't need the extras.

I'm sorry to rate it two stars, but I don't like inflating grades and I'm disappointed with the book. Had I known then what I know now, I would not have bought it. It does not live up to its "whole grain" billing; the size of the book is inflated; and the recipes are inaccurate for bread machines and perhaps other methods.

I did get my Julekage recipe from this author, but from her Great Scandinavian Baking Book. It is excellent! Better than Betty Crocker. Try Laurel's Bread Book and work out the machine equivalents if you want 100% whole grain bread.
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