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Laurel's Kitchen Bread Book: A guide to baking with whole grains
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Laurel's Kitchen Bread Book: A guide to baking with whole grains

Item #724348
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All the recipes use 100% whole grain flours, which are much more healthful than all-purpose or bread flour.
  • Includes an excellent introduction to the art of bread baking
  • Covers each step and technique in detail
  • Our grain mill expert recommends this book to every grain mill owner
  • Robertson
  • 7-3/8" x 9-1/4"
  • 464 pp
Table of Contents
  • Acknowledgments
  • From Laurel
  • Introduction
  • A Loaf for Learning
  • Questions & Answers
  • Making the Bread You Want
  • Fitting Baking into Your Life
  • Whole Wheat Breads
  • Rye Breads
  • Using the Bean
  • Breads with Milk & Eggs
  • With the Grains
  • Fruits, Nuts & Seeds
  • Small Wonders
  • Sprouts & Spuds
  • Saltless Breads
  • Rice Breads
  • Quick Breads & Muffins
  • How to Slice a Brick
  • A Breadmaking Handbook
  • First Aid
  • Troubleshooting
  • About the Ingredients
  • Timing
  • The Rising Place
  • Paraphernalia
  • Sources of Wheat & Flour
  • Suggested Reading
  • Index

Excerpt from page 37.

Breadmaking is an ancient art; they say we've been at it for at least 6000 years. I really believe it is in our very bones, for it seems to be something that we somehow remember rather than have to learn. Often, the first time people try to knead bread they act as if the dough is going to bite them; they tell you they're not good at things like this, or that they're afraid they'll only waste the ingredients. Pretty soon, though, a kind of peacefulness sets in, the tension and awkwardness disappear - replace, I think, by some mysterious harmony with centuries of kneaders working in just this way, preparing similarly this most elemental kind of nourishment.

Still, bread is much more than a groovy experience for the person making it. Breadmaking can provide a welcome island of calm in our hectic lives, but if there is no space in your schedule for that, you still need good bread. (Probably you need it even more.) We hope to persuade you that with a little skillful juggling, your bread dough - tolerant, patient stuff - will take what stolen moments you can offer it and give you splendid loaves on nearly any schedule at all.

Copyright permission by Herald Press

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