King Arthur Flour Whole Grain Baking
By King Arthur Flour
Bob's Red Mill Baking Book
By John Ettinger and the Bob's Red Mill Family
Running Press / 2006 / $29.95
Bob's Red Mill Baking Book takes a less academic, more laid-back approach to whole-grain baking. Produced by the people behind Bob's Red Mill Natural Foods, this easygoing, informative book covers all the basics and is even slightly more adventurous in including several recipes for less well-known grains such as triticale, teff and Kamut.
Brownies made with barley flour were a hit with kids and adults. The light, mild-tasting brownies were pleasingly chocolaty with an ever-so-slight nuttiness. The Apple Bundt Cake combines whole-wheat pastry flour and white flour for a rich, moist treat. The whole-wheat piecrust was a smashing success. I can't wait to try this tasty, rustic crust on a fresh peach pie.
Makes about 16 brownies
2 eggs, slightly beaten
6 tablespoons cocoa powder
1 cup brown sugar, packed
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup barley flour
1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup walnuts or pecans, chopped
Preheat the oven to 350 degrees. Lightly oil an 8-inch-by-8-inch baking dish.
In a large bowl, cream together the eggs with the cocoa, sugar, oil and vanilla.
In a medium bowl, sift or whisk together the barley flour, baking powder and salt. Gradually add the flour mixture to the egg mixture, mixing well. Stir in the walnuts, incorporating them well.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a tester comes out clean.
From "Bob's Red Mill Baking Book"
Per serving: 186 calories, 3 grams protein, 11 grams fat, 1 gram saturated fat, 20 grams carbohydrate, 2 grams fiber, 26 milligrams cholesterol, 136 milligrams sodium