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Great Whole Grain Breads

2002
Author:

Beatrice Ojakangas
Illustrations by Susan Gaber

Great Whole Grain Breads

“Possibly the best such bread book on the market. Every recipe a winner.” -Jane Brody

With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.

One of the most complete and well-explained guides to bread ever written.

Richard Sax, author of Classic Home Desserts

The crust, the texture, the aroma, the taste-a hearty whole grain bread makes the meal or, in the case of the cheese breads, blinis, or calzone that Beatrice Ojakangas serves up, becomes the meal. The seasoned baker and the passionate amateur, the connoisseur and the simply famished will find plenty to celebrate in Ojakangas’s classic bread-making book.

Whether it’s traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, or popovers, the perfect bread for any occasion can be found in this book, along with companionable advice for making it perfectly every time. For the baker with no time to spare, Ojakangas includes a large assortment of fast and easy breads.

With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.

Great Whole Grain Breads

Beatrice Ojakangas is the author of dozens of cookbooks, including The Great Scandinavian Baking Book (1999), Scandinavian Feasts (2001), and The Great Holiday Baking Book (2001), all published by Minnesota. She has appeared on television’s Baking with Julia Child and Martha Stewart’s Living, and has written articles for many newspapers and magazines, including Cooking Light, Family Circle, and Bon Appetit. She lives in Duluth, Minnesota.

Great Whole Grain Breads

One of the most complete and well-explained guides to bread ever written.

Richard Sax, author of Classic Home Desserts

Possibly the best such bread book on the market. Every recipe a winner.

Jane Brody

Great Whole Grain Breads

CONTENTS

ACKNOWLEDGMENTS
FOREWORD

INTRODUCTION

STIR-AND-POUR BREADS
NO-KNEAD CASSEROLE BREADS
WHOLE WHEAT BREADS
RYE BREADS
OAT BREADS
BARLEY BREADS
CORNBREADS
MULTIPLE GRAIN BREADS
BUCKWHEAT BREADS
TRITICALE BREADS
SOURDOUGH BREADS

CONTENTS

WHOLE GRAIN COFFEE BREADS AND SWEET ROLLS
WHOLE GRAIN BREADS WITH FRUIT
WHOLE GRAIN BREADS WITH VEGETABLES
CHEESE BREADS
LITTLE BREADS
WHOLE GRAIN FLATBREADS
QUICK BREADS
BREADS THAT MAKE A MEAL
SOURCES FOR FLOURS

INDEX