The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking | 
 enlarge | Authors: Laurel Robertson, Carol Fliners, Bronwen Godfrey
Publisher: Random House USA Inc
Category: Book
List Price: £11.70
Buy New: £7.74
You Save: £3.96 (34%)
New (14) Used (7) from £7.74
Avg. Customer Rating:  6 reviews
Sales Rank: 603342
Media: Paperback
Number Of Items: 1
Pages: 452
Shipping Weight (lbs): 1.7
Dimensions (in): 9.2 x 7.4 x 1.2
ISBN: 0394724348
Dewey Decimal Number: 641.815
EAN: 9780394724348
ASIN: 0394724348
Publication Date: October 1985
Availability: Usually dispatched within 1-2 business days
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| Customer Reviews: Read 1 more reviews...
Excellent bread, and many low GI recipes too May 19, 2006
4 out of 4 found this review helpful
I have been using this cookbook for the better part of a decade. The authors are truly committed to baking with nothing but whole grains, but what's interesting to me is how healthy much of this bread is in terms of the latest research into the glycaemic index. Many of the recipes incorporate whole grains as well as flour, or beans, or nuts and fruit -- all of which will lower the GI of the bread (as does using stoneground wholewheat flour). The book is therefore a great basis for a healthy diet based around delicious bread.
Like having the very best bakery in your own home March 31, 2005
7 out of 7 found this review helpful
The authors describe this book as an "apprenticeship" in baking, which it is. Starting with the first detailed recipe, "A Loaf for Learning", the book takes you through every step you need to know to make wonderful, whole-grain bread. There are directions for using food processors and dough hooks to make your bread, as well as hand mixing and kneading. Recipes cover a great range of whole grain flours, plus breads with added fruit, nuts, dairy and other wholesome ingredients. There are also yeast-free breads, wheat-free breads, sourdough, and a selection of quick breads, plus pointers for what might have gone wrong if your bread doesn't come out right, and how to rescue a batch of failed bread (including what to do with a brick). There is not an ounce of refined flour in sight -- not because the authors are "wholefood cranks", but because they believe that whole grains offer not only the best nutrition but the best flavour. Once you've baked with this book, you will agree. I can't recommend it highly enough.
A complete course in baking whole grain breads April 2, 2003
4 out of 4 found this review helpful
If you want to bake bread without using any refined flours, and without ending up with heavy bricks, this book is the perfect guide to the subject. It gives step-by-step instructions, including how to knead, deflate and shape your dough and put it in the pan so that it rises well, and a huge selection of recipes -- including wheat-free and yeast-free varieties. My favourites are the wonderful fruit breads, which are wholesome, delicious, and completely unlike anything I can find in my local bakery or shop. I've been using this cookbook for 5+ years and I feel deprived if I can't bake a couple of loaves at least once a week.
At last wholewheat bread that rises! October 1, 2001
5 out of 5 found this review helpful
This is the first time in many years of breadmaking that I have had a wholewheat loaf rise properly. This book gives in depth instructions and if you follow them to the letter, you get the most wonderful bread.
Fantastic!!!! October 26, 1998
4 out of 4 found this review helpful
I have been baking bread from this book for at least 10 years. EVERY recipe I've tried has produced light, tasty and totally delicious bread. This book taught me to bake with whole grains and I recommend it with unreserved enthusiasm.
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