The Pleasures of Whole Grain Breads - Softcover

Hensperger, Beth

Softcover

ISBN 10: 0811814556 ISBN 13: 9780811814553

Publisher: Chronicle Books Llc, 1999

Synopsis

With everything from raspberry-millet muffins to oatmeal rolls with herbs and sun-dried tomatoes, veteran bread maker and author Beth Hensperger is back with a delightful book on baking with whole grains. Using clear, easy-to-follow instructions, Hensperger lays out foolproof methods for handling over a dozen kinds of grains and flours, including tips and recipes for bread machine users. Filled with mouthwatering color photographs, The Pleasure of Whole Grain Breads offers speedy quick breads for the busy cook, slow-rising yeast breads for the dedicated baker, and intriguing cross-cultural recipes (including Ethiopian injera, French chickpea crepes, and quinoa tortillas) for the culinary globetrotter. Healthy, delicious, and surprisingly simple to bake, these are whole grain breads to please every eater.

About this title

Review

A is for amaranth, b for barley. Or buckwheat. Look for corn, millet, oats, quinoa, rice, rye, and teff as well. Wheat and wild rice bring up the rear, along with a handful of specialty flours. Such are the base ingredients in Beth Hensperger's inspiring The Pleasure of Whole Grain Breads. You may recognize Hensperger as the author of The Bread Bible, Beth's Basic Bread Book, and Baking Bread. She knows of what she speaks.

Hensperger includes recipes for everything from waffles to muffins (English and regular), tortillas and biscuits, spice bread and pancakes. But the heart of the book is a wonderful array of breads. Whole-wheat and unbleached all-purpose flour may be the workhorses of these recipes, but the magic happens with the addition of other whole grains you may not have considered. Each lends its own flavor and texture. You know going in that the Three-Grain Vanilla Waffles with amaranth flour and toasted amaranth seeds are going to take you places you have never been before.

The book opens with some brief yet concise basic instructions on bread making and baking, as well as the how-to of kneading and rising. Hensperger also tips her hat to machines with specific recipes and with explicit recommendations for machines that do the necessary work. Anyone who has experienced the delight of home-baked bread is going to love adding this extra layer of experience to their repertoire. Let Beth Hensperger show you the way with The Pleasure of Whole Grain Breads. --Schuyler Ingle

About the Author

Beth Hensperger is an acclaimed San Francisco Bay Area-based food writer, cooking instructor, and bread maven who has written articles for Cooking Light , Shape , Bon Appetit , and Family Circle magazines among others and pens a weekly baking column in the

About this edition

• Publisher: Chronicle Books Llc
• Publication date: 1999
• ISBN 10: 0811814556
• ISBN 13: 9780811814553
• Binding: Paperback
• Number of pages: 180