Great Whole Grain Breads
Great Whole Grain Breads by Beatrice Ojakangas is a comprehensive guide published by Simon & Schuster in 1993, featuring 354 pages in English. This reprint edition presents a variety of recipes that celebrate the rich flavors and textures of whole grain breads. Ojakangas caters to both seasoned bakers and enthusiastic novices, offering a range of options from traditional Finnish rye to quick and easy breads, ensuring that there is something for every occasion.
Readers will discover over 250 recipes that encompass both sweet and savory options, along with step-by-step techniques for mixing and kneading. The book also provides helpful advice for working with whole grains, making it accessible for bakers of all skill levels. With its focus on cooking and bread-making, Great Whole Grain Breads serves as a valuable resource for anyone looking to enhance their baking repertoire.
Official synopsis Publisher
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.
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