Great whole grain breads PDF
Preview Great whole grain breads
GREAT WHOLE GRAIN B - R - E - A - D -S Also by Beatrice Ojakangas The Great Holiday Baking Book The Great Scandinavian Baking Book Scandinavian Feasts Scandinavian Cooking Quick Breads Pot Pies The Finnish Cookbook Light Muffins Whole Grain Breads by Machine or Hand Light and Easy Baking The Best of Wild Rice Recipes GREAT WHOLE GRAIN B - R - E - A - D -S BEATRICE O1AKANGAS Illustrations by Susan Gaber M IN NE SO TA University of Minnesota Press Minneapolis / London Copyright 1984 by Beatrice Ojakangas First published by E. P. Dutton in 1984 First University of Minnesota Press edition, 2002 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photo- copying, recording, or otherwise, without the prior written permission of the publisher. Published by the University of Minnesota Press 111 Third Avenue South, Suite 290 Minneapolis, MN 55401-2520 http://www.upress.umn.edu Library of Congress Cataloging-in-Publication Data Ojakangas, Beatrice A. Great whole grain breads / Beatrice Ojakangas.— 1st University of Minnesota Press ed. p. cm. Originally published: New York : Dutton, 1984. Includes index. ISBN 0-8166-4150-1 (pbk. : alk. paper) 1. Bread. I. Title. TX769.O384 2002 641.8'15—dc21 2002072664 Printed in the United States of America on acid-free paper The University of Minnesota is an equal-opportunity educator and employer. 12 11 10 09 08 07 06 05 04 03 02 10 9 8 7 6 5 4 3 2 1 To Theodore Luoma, my father, who is lovingly called "Isa" ("Father" in Finnish) and who has always been a devotee of rye bread, and Esther Luoma, my mother, whose hands have kneaded thousands of loaves which fed not only the family but anybody who appeared at the farmhouse door. This page intentionally left blank CONTENTS ACKNOWLEDGMENTS ix ix FOREWORD xi INTRODUCTION 1 STIR-AND-POUR BREADS 21 NO-KNEAD CASSEROLE BREADS 33 WHOLE WHEAT BREADS 45 RYE BREADS 81 OAT BREADS 117 BARLEY BREADS 135 CORNBREADS 147 MULTIPLE GRAIN BREADS 161 BUCKWHEAT BREADS 177 TRITICALE BREADS 187 SOURDOUGH BREADS 191 viii • CONTENTS WHOLE GRAIN COFFEE BREADS AND SWEET ROLLS 211 WHOLE GRAIN BREADS WITH FRUIT 229 WHOLE GRAIN BREADS WITH VEGETABLES 243 CHEESE BREADS 255 LITTLE BREADS 265 WHOLE GRAIN FLATBREADS 287 QUICK BREADS 303 BREADS THAT MAKE A MEAL 329 SOURCES FOR FLOURS 342 INDEX 344 ACKNOWLEDGMENTS A portion of this work originally appeared in Gourmet magazine, Feb- ruary 1976, as well as in Bon Appetit, Spring 1983. I would like to acknowledge the home economists at the North Dakota State Wheat Commission, the Kansas Wheat Flour Institute, Red Star Yeast, and Pillsbury Mills for valuable information. A big thank you to hundreds of friends, relatives, and fellow home economists, writers and bread bakers (too many to name) who have encouraged me over the years. Thanks to the editors at Sunset magazine, and to Carol Peterson, who first introduced me to Califor- nia sourdough. Thanks to the home economists in Finland at the Finnish Insti- tute of Bread, enthusiasts of the "Whole Grain." Special thanks to my own husband Richard, who tasted almost every bread in this book, and to my editor Diane Harris, who en- couraged the writing of this book, and who patiently clipped and pasted and edited the manuscript.
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