Book: Old Grains, New Bread - Ineke Berentschot
Old Grains, New Bread contains 55 bread recipes, a few low gluten/gluten-free recipes included. It also focuses on the ancient grains themselves, their history, properties and methods of cultivation.
This book is suitable for home bakers and professional bakers, who want to work with ancient grains and with Dutch grain. The book reaches out to all kinds of techniques to bake beautiful bread from these grains. The book contains 55 bread recipes. The grains that play the main role: unicorn, emmer, rivet, spelt and common wheat, as well as rye and tritordeum. The book also contains recipes for low gluten and gluten-free breads, using oats, barley and buckwheat, for example. The book is also for those who want to know all about the long history of grains and how connected humans are to them. You will read about every single type of wheat - from unicorn to common wheat - about rye and other grains, and about pseudo-grains. About how ancient grains disappeared, how landraces disappeared. And how important it is to bring them out of oblivion and to sow them out. You see that happening all over the world. Finally, you will read what is specific about growing old cereals, how special it is that we still have so many mills in our country that can grind flour from them. You will see how from the cultivation of old grains new connections arise between grower, miller, baker and consumer.
Pages: 236
