• dwager on September 28, 2020

  I love this book because it has recipes for breads that are actually 100% whole grain. Many recipes in other books say "you can substitute up to 25% whole wheat flour, but don't go higher because it will mess up the texture". Well, this book goes past that and tells you how to get great results making bread entirely with whole grain flour. Love it!

Notes about Recipes in this book

• Transitional rustic bread and focaccia

  • caridio on September 18, 2010

    The best focaccia recipe I've ever tried. Be careful not to overwork the dough - less is more for this recipe.

• Whole wheat pizza dough

  • Delys77 on April 25, 2012

    Excellent, and freezes well.

• 100% whole wheat sandwich bread

  • Delys77 on November 06, 2011

    For my first try at this I made rolls and they turned out relatively well. I'm still working on my technique but the flavour on these was excellent. The crust was also very nice. They didn't rise enough though so the texture was a tiny bit heavy. I think since it is late fall here it may not have been quite warm enough in the house or the starter from the fridge may not have been warm enough. Will try again as this is definitely a good recipe but I think one needs to get the hang of it.

• Potato rosemary bread

  • Delys77 on January 02, 2013

    It isn't 100% fair to rate this recipe as it failed mostly due to the fact that my yeast wasn't active enough so the bread didn't rise properly. Flavour wise however I don't think there is enough rosemary to really taste it. I would definitely add a bit more next time, and of course check the expiry date on my yeast.

  • dwager on September 21, 2020

    I made this as rolls. Very nice!

• Whole wheat cinnamon buns

  • dwager on September 21, 2020

    Be careful not to overcook these!