Great Whole Grain Breads
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.
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.
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.
University of Minnesota Press | 2002-09 | ISBN: 0816641501 | 368 pages | PDF | 12 MB