A guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts.
Edition Details
Format:Hardcover
Language:English
ISBN:0394537009
ISBN13:9780394537009
Release Date:August 1984
Publisher:Random House Trade
Length:447 Pages
Weight:2.80 lbs.
Format: Hardcover
Condition:
*Best Available: (ex-library)
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The Laurel's Kitchen Bread Book: A Guide to Who...
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