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13 of 13 people found the following review helpful
5.0 out of 5 stars Like having the very best bakery in your own home, 31 Mar 2005
The authors describe this book as an "apprenticeship" in baking, which it is. Starting with the first detailed recipe, "A Loaf for Learning", the book takes you through every step you need to know to make wonderful, whole-grain bread. There are directions for using food processors and dough hooks to make your bread, as well as hand mixing and kneading. Recipes cover a great range of whole grain flours, plus breads with added fruit, nuts, dairy and other wholesome ingredients. There are also yeast-free breads, wheat-free breads, sourdough, and a selection of quick breads, plus pointers for what might have gone wrong if your bread doesn't come out right, and how to rescue a batch of failed bread (including what to do with a brick). There is not an ounce of refined flour in sight -- not because the authors are "wholefood cranks", but because they believe that whole grains offer not only the best nutrition but the best flavour. Once you've baked with this book, you will agree. I can't recommend it highly enough.
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8 of 8 people found the following review helpful
5.0 out of 5 stars Excellent bread, and many low GI recipes too, 19 May 2006
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This review is from: Laurel's Kitchen Bread Book Updated: A Guide to Whole-Grain Breadmaking (Paperback)
I have been using this cookbook for the better part of a decade. The authors are truly committed to baking with nothing but whole grains, but what's interesting to me is how healthy much of this bread is in terms of the latest research into the glycaemic index. Many of the recipes incorporate whole grains as well as flour, or beans, or nuts and fruit -- all of which will lower the GI of the bread (as does using stoneground wholewheat flour). The book is therefore a great basis for a healthy diet based around delicious bread.
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8 of 8 people found the following review helpful
5.0 out of 5 stars At last wholewheat bread that rises!, 1 Oct 2001
By A Customer
This is the first time in many years of breadmaking that I have had a wholewheat loaf rise properly. This book gives in depth instructions and if you follow them to the letter, you get the most wonderful bread.
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5 of 5 people found the following review helpful
5.0 out of 5 stars A complete course in baking whole grain breads, 2 April 2003
If you want to bake bread without using any refined flours, and without ending up with heavy bricks, this book is the perfect guide to the subject. It gives step-by-step instructions, including how to knead, deflate and shape your dough and put it in the pan so that it rises well, and a huge selection of recipes -- including wheat-free and yeast-free varieties. My favourites are the wonderful fruit breads, which are wholesome, delicious, and completely unlike anything I can find in my local bakery or shop. I've been using this cookbook for 5+ years and I feel deprived if I can't bake a couple of loaves at least once a week.
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5 of 5 people found the following review helpful
5.0 out of 5 stars Fantastic!!!!, 26 Oct 1998
By A Customer
I have been baking bread from this book for at least 10 years. EVERY recipe I've tried has produced light, tasty and totally delicious bread. This book taught me to bake with whole grains and I recommend it with unreserved enthusiasm.
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4 of 4 people found the following review helpful
5.0 out of 5 stars A lesson in baking with whole grains, 3 Aug 1998
By A Customer
This is the first whole grain bread baking cook book that I have been able to make beautiful and light bread every time. The instructions are easy to follow and adaptable to your schedule. One of my favorites is the egg bread. It is so beautiful and absolutely delicious. It is not challah but it looks like it only it is whole wheat with that wonderful nutty flavor
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5.0 out of 5 stars Bread paradise, 30 Jun 2011
Totally fabulous book of whole grain bread recipes, mainly wheat based but also using rye and many other grains, ranging from the very quick and easy to those taking a fortnight. Well written and easy to follow recipes, with good background about the chemistry of bread making. Starts you off with a Beginner's loaf. No photos, but just good honest and unpretentious recipes from passionate people who have baked 20,000 loaves.
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Laurel's Kitchen Bread Book Updated: A Guide to Whole-Grain Breadmaking
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