Whole Grain Breads By Machine Or Hand: 200 Delicious, Healthful, Simple Recipes

by Beatrice Ojakangas

"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 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.

Genres: Cookbooks, Cooking, Reference, Nonfiction, Food

416 pages, Paperback

First published January 1, 1998

About the author

Beatrice Ojakangas has a rich background in Scandinavian cuisines, traditions and history. She and her husband, Richard, are second-generation Americans. All of their grandparents came from Finland. As they visited in Finland, Beatrice, known as "Peaches" to her friends and relatives, became interested in the foods and traditions of all Scandinavian countries. She has a special knack for making friends, and now has many acquaintances throughout Scandinavia. She is known for the sumptuous smorgasbords she prepares and serves in her home. If you visit in northern Minnesota, you may find her teaching cooking classes in her large, well-stocked kitchen. Or she may be assisting with Scandinavian heritage-appreciation camps. Beatrice has authored a Finnish cookbook and numerous articles on Finnish and Scandinavian cooking.

Reviews

[Catherine · Rating 5 out of 5]

best.bread.book.ever

[Dylan · Rating 3 out of 5]

Seems quite well done, BUT nearly every recipe contains a MAJORITY of white flour ("bread flour"), not whole grain. The "whole grain" part of a recipe is often just a quarter of the grain.

[Jason Kanz · Rating 4 out of 5]

Whole-grain breads my machine or hand is a very good book that provides a number of tasty recipes. I particularly appreciated the author's use of multiple methods for making the same bread. There's a great deal of variety for the interested reader. I have probably tried about 15 or 20 of the recipes in here so far, and they have been all very good. The only drawback to the book that I've seen is that I was anticipating that these would be 100% whole-grain and most include white flour as well.

[Sue · Rating 4 out of 5]

I've made several different loaves from this book, and not a failure among them. Delicious, full-body loaves sliced thinly make healthy and great sandwich bread.

This book was recommended reading from RealAge.com.

[Tina · Rating 5 out of 5]

MMmmmm .. I love the breads I make each week from this book. I'll never go back to store bought!

[Wendy · Rating 4 out of 5]

A more successful breadmaking book, at least for me. I plan on working my way through several of these recipes.