Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes by Beatrice Ojakangas

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  • Rosemary wheat focaccia

    • ccav on January 24, 2015

      This was easy and had a nice flavor. The whole grain component adds a nice flavor and nutrition. Made this in the food processor, and was amazed how fast the dough came together. Once made, I refrigerated the dough and baked it the next day. I would imagine it would freeze well also, good for a make-ahead step to save time.

  • Maple-cinnamon sticky buns

    • ccav on January 24, 2015

      These were easy and I was pleased to find a recipe for sticky buns that wasn't overly sweet. The barley flour added a little complexity. I made these ahead, put them in the pan and refrigerated the night before. The next morning they were baked.

    • ccav on January 04, 2017

      This time I tried author's suggestion of making dough the night before in bread machine; let it rise in breadmachine and made the buns the following morning. Worked well, will use this method again.

  • Country white bread

    • twoyolks on May 15, 2016

      I made this with the oat flour and this is a very simple but still good bread. The crumb is tight with a soft crust. The bread itself is quite good with some butter. The oat flavor added just enough flavor to make this special. I did bake it on a baking stone but didn't add any steam.

  • Buttermilk wheat bread

    • vikingcook on June 04, 2017

      This large loaf turned out beautifully in my Zojirushi bread maker. Used buttermilk and active dry yeast. Nice high rise top and lovely bake.

  • Fennel-rye black bread

    • vikingcook on June 04, 2017

      Absolutely delicious! If you're a rye lover this is a great one. Used my Zojirushi bread machine n the Wheat course and the large loaf turned out perfectly.

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  • ISBN 10 076453825X
  • ISBN 13 9780764538254
  • Linked ISBNs
  • Published Jan 09 2004
  • Format Paperback
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

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 step: by hand, mixer, food processor, and bread machine.

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