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Great Whole Grain Breads Paperback – Feb 1993


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Product Details

  • Paperback: 354 pages
  • Publisher: Fireside; Reprinted edition edition (February 1993)
  • Language: English
  • ISBN-10: 0671770454
  • ISBN-13: 978-0671770457
  • Product Dimensions: 15.5 x 2.5 x 23.5 cm
  • Shipping Weight: 544 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #3,297,017 in Books (See Top 100 in Books)

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2 of 2 people found the following review helpful By M. A. Casey on Nov. 14 2003
Format: Paperback
I came across this book at the public library, and I brought it home because the bread recipes looked wholesome and delicious... and because I was intrigued by the casserole bread chapter. I never saw so many recipes using that method! I tried a casserole rye/potato bread and we all thought it was delicious, and I esp. appreciated the lack of kneading it really saves on time.
This book is now in my wish list for Christmas.... I want more time to pick and choose than the library can give... there is nothing like the smell of fresh bread baking!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 7 reviews
15 of 15 people found the following review helpful
Found some terrific recipes in here! Nov. 14 2003
By M. A. Casey - Published on Amazon.com
Format: Paperback
I came across this book at the public library, and I brought it home because the bread recipes looked wholesome and delicious... and because I was intrigued by the casserole bread chapter. I never saw so many recipes using that method! I tried a casserole rye/potato bread and we all thought it was delicious, and I esp. appreciated the lack of kneading it really saves on time.
This book is now in my wish list for Christmas.... I want more time to pick and choose than the library can give... there is nothing like the smell of fresh bread baking!
10 of 10 people found the following review helpful
Good if you are not seeking 100% whole grain breads April 14 2010
By CMA - Published on Amazon.com
Format: Paperback
I checked out this book at the library as I had read a review stating it was a good book for those seeking to bake whole grain breads. It has many good recipes in it; however, the majority (80% in my view) is mostly bread or white flour with a smaller percentage of whole grains. I was disappointed only because I was expecting something different. I attempt not to use white flours and many of the recipes had a higher white flour content than whole grains. The Yeast raised honey cornbread is 100% whole grain and is wonderful. I enjoyed reading the book but still consider Peter Reinhart's Whole Grain Breads the benchmark. This would be an excellent book for those wishing to add some grains to their diet.
20 of 24 people found the following review helpful
Nice recipes Nov. 10 2004
By Jennifer A. Wickes - Published on Amazon.com
Format: Paperback
You have permission to publish this article electronically or in print, free of charge, as long as the bylines are included. A courtesy copy of your publication would be appreciated.

For an excellent cookbook on how to bake scones, corn bread, croissants, pretzels, popovers, quick breads, tortillas, pizza dough or traditional loaves, then this may be the book for you! With more than 250 recipes for both sweet and savory breads, check out this book.

Beatrice Ojakangas is a chef and author to numerous cookbooks. Some titles include: "The Great Scandinavian Baking Book", "Scandinavian Feasts: Celebrating Traditions throughout the Year" and "The Great Holiday Baking Book". She has also appeared on television with Julia Child, on her television show: "Baking with Julia Child", as well as also being on Martha Stewart's Living. She has written numerous articles for newspapers and magazines including Cooking Light, Family Circle, and Bon Appetit. She lives in Duluth, Minnesota.

The recipes in this book are easy-to-follow. Ojakangas gives excellent step-by-step tips on how to mix and knead the dough and how to handle whole grains. In the introduction, there are numerous tips to help the novice cook develop a passion for baking breads. There is even a section on Flour sources, in case you are unable to locate a specific flour in your neighborhood.

The book is broken down in chapters depending on the type of breads you are looking for, including: stir-and-pour breads, no-knead casserole breads, whole wheat breads, rye breads, oat breads, barley breads, cornbreads, multiple grain breads, buckwheat breads, triticale breads, sourdough breads, coffee breads and sweet rolls, whole grain breads with fruit, whole grain breads with vegetables, cheese breads, little breads, flatbreads, quick breads and more!

Despite no color photographs in this book, there are some illustrations to help show you what to do.

The recipes all sound delicious, and my favorites are: apple-filled brioche, seven-grain bread, malted Christmas bread, English farmhouse loaf and orange-rye casserole bread.

If you are looking for an all-purpose book on baking any type of bread, then I suggest you pick this book.
1 of 1 people found the following review helpful
A Great Book April 26 2010
By Nik - Published on Amazon.com
Format: Paperback Verified Purchase
Whole grain breads are not very popular when it comes to the books. There is usually a small chapter in them or none at all. Beatrice Ojakangas has compiled a wonderful book with such diverse recipes ranging from dinner breads to sweet dessert breads utilizing the nutricious whole grain. As I am beginning to experience bread baking, I can not help but want to make them all, it's so much fun and the recipes are wonderful. Her directions are easy and very creative. I will be using this book for a long time to come. Enjoy!
1 of 1 people found the following review helpful
good bread book, with some issues June 28 2012
By anya - Published on Amazon.com
Format: Paperback Verified Purchase
When I saw this book, I wanted to bake almost every single recipe. The recipes are healthy and delicious with one caveat. I have had to substitute some bread or white flower when all whole wheat is listed in the ingredients because dough barely rises. So with some adjustments, I am very happy with the results.


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