Can you recommend...?

[morningstar]

Hey folks,

Can anyone recommend a really good bread machine cookbook that specializes in whole grain or ancient grain (spelt, kamut, amaranth, etc) bread recipes? I find that whenever a cookbook includes those grains, the recipes are usually just unbleached wheat flour (white) with just a little of those grains. I'm looking for recipes that do not use white flour at all.

Thanks!

 

[jgarr44460]

I have and have used this bread machine book: Bread Machine Baking for Better Health by Daniella Chase and Maureen B. Keane It was published April 22, 1998. I am not sure of the availability. It contains 2 amaranth recipes that use spelt and amaranth flour. It also calls for rice polish. There are 9 spelt bread recipes. The vanilla spelt bread, spelt raisin bread & zucchini carrot bread contain spelt as the only flour. The spelt molasses bread has spelt and brown rice flour. Many of the others do contain wheat flour.

HTH
JenG

 

[morningstar]

Thanks, Jen. Quick question- what the heck is rice polish?

I would really appreciate any other recommendations that people have as well.

 

[story1267]

A while back someone recommended the Laurel's Kitchen Bread Book. It isn't a bread machine book per se, but it is full of whole grain recipes.

 

[tobermory]

You are going to get healthier breads if you don't use the bread machine -- they can only handle so many grains because of the way they work. Once you learn to make bread it really takes hardly any time, especially if you have a good mixer. Just mix it up, let it rise, shape, let it rise, bake. So really, very little time for real work, just a lot of letting things rise.

Laurel's Bread Book is good, but you might also consider Peter Reinhart's (the god of bread -- I worship the oven thermometer he touches) Whole Grain Breads. Everything comes out wonderfully and not really heavy. Here is a link:

http://www.amazon.com/Peter-Reinhar...=sr_1_1?ie=UTF8&s=books&qid=1240232058&sr=8-1

For other kinds of baking, I highly recommend King Arthur Flour Whole Grain Baking. It has breads, yes, but also cakes, cookies, etc. with lots of different whole grains. Every KA recipe is tested and retested, so they tend to be nearly perfect.

http://www.amazon.com/Arthur-Flour-...=sr_1_1?ie=UTF8&s=books&qid=1240232156&sr=8-1

Tobermory

 

[Bubachick]

Bread Book

Hi, we used "The Breadman's Healthy Bread Book" by George Burnett when we started out. It gives transition recipes that have some white flour then lots of ones that don't have any white flour at all. The natural grain bread tends to be heavier so you can get used to it with the transition recipes. After a while you probably won't even use a recipe. You get to know what to throw in to get the type of bread you want. We only use the bread machine to knead the bread not bake it so a good mixer would do the job. A tip is that whole grains absorb water slower than white flour so the dough will seem too wet at first but it will soak it up as the mixer/bread machine goes on. It's easier to add more flour near the end than it is to add water to the brick that has stopped your machine. Hope that helps you out a bit.

Bri