Average Reviews:
(More customer reviews)Looking at the index with all of the yummy-sounding recipes makes one very hungry. The author's preliminary chapter "Baking with Whole Grains" is informative and there are many practical recommendations about milling one's own grain if you want to really delve wholeheartedly into the business of whole grain bread-baking. Unfortunately, all of the recipes are not reliable and I speak with several years of successful bread machine usage. Although I have had excellent results with a few recipes in this book such as the Caraway Raisin Bread and the Honey Wheat Bread, there are others that are real "bomb-outs." I would discourage anyone from even trying the Raisin Walnut Bread (proportions of flour and liquid were all wrong as the batter was sloppy through most of the baking and the bread was coarse, heavy, and stuck to the pan terribly), or the Honey Peasant Bread which was very bland and needs more salt and honey. So, all-in-all, if the reader wants to experiment, this book may be fine; but for those who need a foolproof basic book, then this isn't the one.
Click Here to see more reviews about: The Bread Machine Cookbook IV: Whole Grains & Natural Sugars (Nitty Gritty Cookbooks) (No. 4)
Devotees of unrefined whole-grain flours and natural sweeteners, such as honey, maple syrup and fruit concentrates, love this book.All recipes are low in fat and solium and include a nutritional analysis for fat, protein, carbohydrate, cholesterol and sodium.Author Donna German also tackles special ingredients and substitutions.
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