Whole Wheat Bread Making
Book Review by Vickilynn Haycraft
“Whole Wheat Bread Making” by Donna Miller of Miller’s Grain House is a delight to read.
I have had the pleasure of hearing Donna Miller teach her whole wheat bread making class in person and I was drawn in by her warm, inviting and adept style. This book, written with the same open yet practical personality that comes through in her classes, covers all the basics that every whole grain baker should know to achieve the perfect whole grain loaf.
Many times new bread bakers and even seasoned ones will experience some trepidation when incorporating health-supporting whole grains, but Donna’s explanations, pictures and step-by-step instructions make that goal easy and enjoyable. From flour to pans to yeast and everything in between, Donna breaks down the ingredients, materials and techniques, sharing her own knowledge, but offering so many options, the reader will be able to make their bread making uniquely their own.
Whole Wheat Bread Making by Donna Miller / Miller’s Grain House
- How to accurately measure ingredients for the dough and why it is so important for it to be accurate
- What can happen when you add too much flour to the mixture
- How to have a consistent rise time
- How to avoid holes and bumpy crusts
- Hand and Bread-machine methods… so you can use both!
- Reasons to be careful how you mix the ingredients together
- Proper kneading techniques
- A special “testing trick” we teach you so you will know when to stop kneading
- More shaping options than just loaf bread
I recommend “Whole Wheat Bread Making” for anyone who wants to make the best whole wheat bread, or make their current bread making even better!