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Format: Gebundene Ausgabe
I use a lot of Bob's Red Mill products and have baked with whole grains for more than 25 years, so I was excited when this book was published. The format is easy to use and appealing, and the directions are clear,although there are no photographs or drawings.
After a description of different kinds of flour and cereals, the book is divided into chapters on whole grain yeast breads, rolls, and sourdough; quick breads, muffins, biscuits, and scones; flatbreads, focaccia, crackers, and pizza; pies, tarts, cobblers and crisps; cookies; and cakes.
There are many ideas for using spelt, teff, quinoa, barley, buckwheat, and other less common flours, and there are quite a few gluten-free recipes, including cakes, gingerbread. and even sugar cookies. There are recipes for seven kinds of pizza dough, from yeast-free to cornmeal, and an unusual recipe for a strawberry pie that calls for baking the strawberries in a double crust. There are also many kinds of piecrust to try, ranging from sorghum and almond oat to whole wheat and barley.
The first recipe I tried was Bob's High Fiber Bread, which turned out dense and dry. I made Whole Wheat Irish Soda Bread, which was dull, dry, and heavy (I threw it out),and Gluten-free Rice Bread, a two-day project that didn't rise properly and had to be thrown out, also. Maple Pecan Muffins were very dry as were Whole Grain Bread Rings.
Here are some winners: the whole wheat pizza dough was very good, as was the Italian sausage and fontina calzone. Oatmeal pancakes were excellent, and the oatmeal muffins and orange spelt muffins were good.
It seems that often the proportions are wrong. Bob's Energy Boosters contained too much butter and didn't hold together. Five-Grain Daybreak Cookies taste great, but the recipe called for way too much butter and should have used baking powder instead of soda to prevent spreading. It made 48 very large, floppy, sticky cookies instead of the predicted 24.
I'm not ready to give up on this book, because the recipes sound so good, and every once in a while, I hit a winner. But not often enough. When I want to be sure of a success, I turn to King Arthur's Whole Grain Cookbook, The Baker's Apprentice, or Berenbaum's Bread Bible. Hodgson Mills just published a whole grains cookbook--it will be interesting to compare their book to Bob's Red Mill Baking Book.