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Recipes from the Old Mill: Backing with Whole Grains [Paperback]

By Sarah Myers (Author) & Mary B. Lind (Author)
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Item description for Recipes from the Old Mill: Backing with Whole Grains by Sarah Myers & Mary B. Lind...

Simple grains yield rich breads that range from the mystically light to the substantially chewy--breads that offer incontestable food value and flavor. This collection of more than 170 recipes for a multitude of breads, sweet rolls, international grain dishes, and desserts is intended to satisfy and delight those sensitive to nutritional concerns. Illustrations.

Publishers Description

This collection of more than 170 whole grain recipes for a multitude of breads, sweet rolls, international grain dishes, and desserts will satisfy and delight those interested in nutritional and delicious baked goods.
Simple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns. The very act of bread baking itself provides a welcome diversion from the computer screen or office -- and a gratifying result, no matter one's other occupations
Two sisters, whose family has operated a mill for two generations producing stone-ground flours, bring these recipes from the family and neighbors in West Virginia. Here are more than 180 recipes for a multitude of breads, sweet rolls, international grain dishes, and desserts. Each recipe is explained in thorough detail for a novice as well as an experienced baker.

Citations And Professional Reviews
Recipes from the Old Mill: Backing with Whole Grains by Sarah Myers & Mary B. Lind has been reviewed by professional book reviewers and journalists at the following establishments -
  • Library Journal - 10/15/1995 page 83
  • Publishers Weekly - 09/04/1995 page 65

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Item Specifications...

Studio: Good Books
Pages   252
Est. Packaging Dimensions:   Length: 9.01" Width: 7.04" Height: 0.74"
Weight:   0.94 lbs.
Binding  Softcover
Release Date   Oct 1, 2001
Publisher   Good Books
Edition  Original  
ISBN  1561481769  
ISBN13  9781561481767  

Availability  0 units.

More About Sarah Myers & Mary B. Lind

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Sarah lives in Mount Joy, Pennsylvania with her husband Herb. She is an occupational therapist at Wernesville State Hospital where she started a "Dough-it-yourself" bread baking therapy group."

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Baking > Bread
2Books > Subjects > Cooking, Food & Wine > Baking > General
3Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Rice & Grains
4Books > Subjects > Cooking, Food & Wine > General
5Books > Subjects > Cooking, Food & Wine > Regional & International > General
6Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > Amish & Mennonite

Christian Product Categories
Books > General Interest > General Topic > Cookbook

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Reviews - What do customers think about Recipes From The Old Mill?

While this is a good book, the subtitle is misleading  Sep 26, 2007
I make a lot of bread and I have recently decided to concentrate on whole grain artisan loaves. I found this title on a shelf and decided to give it a chance.

The subtitle of this book is "Baking with Whole Grains". Based on this, one would be led to believe that a typical recipe from this book would be very much based on whole grains, be it wheat flour, rye, or cornmeal. Unfortunately, a good percentage of the recipes in the book come off as normal recipes based on highly refined flours, with a little whole grain goodness added in just to meet the criteria of the subtitle. Perhaps this meets the requirements to the letter, but it seems that it violates the spirit of the idea of whole-grain baking.

For "real" whole-grain baked goods, there are better choices in cookbooks.

So, in spite of this issue, the recipes within are actually quite good! I have made several of these and my family has been very pleased. Perhaps the most interesting surprise from this book has been "Skillet Custard Cornbread", a cornbread with a soft custard layer on top, baked in a cast-iron skillet. The breakfast breads (pancakes, waffles, etc) are also exceptional and are among the more requested things I make for my family now.

While this book is not the whole-grain baking book I had hoped for, it is still full of good recipes and I will use it regularly. I cannot give it 5 stars because of the deceptive title; if you can find a copy on a shelf somewhere, take a look at it before you decide to buy. If its shortcoming is something you can overlook, it is still a very good bread/baking book in its own right.
Fabulous cookbook  Aug 26, 2007
Before I had this cookbook, I tried to add whole grain to my recipes and often ended up with very dense foods. With this cookbook, my pancakes and muffin are fluffy and delicious, but much healthier than regular recipes.
well rounded recipes  Feb 27, 2007
I've owned this book for many years. I have had wonderful reviews from my family on almost every item I've baked from it. I've tried several of the bread/roll recipes and they are well done. Our family's current favorite is the recipe for butterhorns - I made a batch of 24 yesterday and all but 2 are gone now! My only complaint is that a couple of the recipes I've tried have been a little on the dry side when finished. Other than that everything has been excellent that we have tested. My copy of the book is also nicely laid out - easy to read, and plenty of room to make my personal notes.
Very Good Source for Wide Variety of Whole Wheat Recipes  Sep 6, 2006
`Recipes from the Old Mill' by sisters, Sarah E. Myers and Mary Beth Lind sits on the boundary between a document of ethnic recipes and manual of baking with whole-wheat flour and allied grain flours.

The first clue to the volume's inclination is the fact that it is published by Good Books, a publisher of a wide variety of Pennsylvania German (Dutch) cookbooks. The dissonance arises when we discover that the sisters grew up on the site of an old water powered flourmill in the mountains of West Virginia. The authors themselves say they feel a bit split between the `Dutch' and Appalachian Mountain influences. A look at the recipes reinforces this dual heritage, as there are many traditional Pennsylvania German recipes such as apple dumplings, molasses cake, scrapple (corn meal is a major scrapple ingredient) and chicken pot pie along with many more Southern dishes such as hush puppies, (unsweetened) corn bread (many varieties), and buttermilk biscuits. The ties to being a manual of whole wheat baking is found in the fact that there are so many recipes from many different parts of the world using whole wheat flour which are not commonly made with this ingredient. Some obvious examples are scones, hot cross buns, and brioche. One is tempted to include Irish soda bread, but as I recently discovered, the most traditional Irish soda bread is in fact made with whole-wheat flour.

The authors are true to their word in one very important respect. Virtually every recipe which includes flour also includes whole wheat flour as an ingredient. And, the authors open with a brief discussion of flour types with a bit of a sneer at `All Purpose Flour', and a total absence from specifying `all purpose flour' in any of their recipes, although it is clear that this product will work in virtually every recipe which calls for `flour'. This is one symptom that the authors, who are `food professionals', but unlike our best baking specialists such as Peter Reinhart, Rose Levy Beranbaum, and Nancy Silverton, they are not professional bakers (Sarah is an occupational therapist and Mary Beth is a consulting dietitian). This does not mean their recipes are poor, it just means that there is enough vagueness here and there that an experienced baker will do better with many of these recipes than will a total amateur.

One symptom of the authors' vagueness is the fact that they specify `dry yeast' in all their yeast recipes. I'm certain they mean `Active Dry' yeast (Fleishman's brand name), but there are at least three different types of readily available yeast in the local supermarket, it is easy for a newbie to pick cake yeast which is sort of dry or `Rapid Rise' yeast which behaves a bit differently from `Active Dry'. Other vague references are to ingredients such as `1 egg' (what size?) and `oil' (what kind, or what kind should we avoid?) Oddly, sometimes the egg size is specified and sometimes it is not. Another little vagueness is in the apple dumpling recipe where the procedure writeup seems to specify folding a single square of dough around the apple, while the diagram makes it look like the dumpling is formed by sandwiching the apple between tow squares of dough. Having done a fair bit of apple dumpling folding in my time, I thought the diagrammed approach was very good, but the text simply didn't follow through. I also sort of miss the glaze or butter sauce typically used to top the baked goodies, but the authors are trying to be just a bit healthy here.

There are two standard ingredients in a large number of these recipes that really date the recipes. Even though the book was first published in 1995, the heavy use of margarine and instant non-fat fry milk makes so many of the recipes read and feel like they come from the 1950's. Another ingredient that tends to date the recipes is carob, a chocolate substitute. Once upon a time, I know carob was considered a healthy, low fat alternative to chocolate, but all that changed when chocolate got a good health makeover, revealing that it is on the healthy eating hit parade.

While these observations make the book just a bit challenging for the baking newbie, the book remains a major source and find for lots of important recipes, especially if you don't have an extensive library on baking and do not live near a well-stocked Public Library. I was most impressed by the fact that there were recipes for brioche, hot cross buns, English muffins, yeast pancakes, chapatis (East Indian flatbread) and `Native American Fry Bread'. This last item made a major guest appearance on Alton Brown's recent `Feasting on Asphalt' special where AB made one, making it look very much like the technique for making pizza dough, even though it is really a lot simpler. We even have recipes for pizza, tortillas, and bagels. A bread for every ethnicity! I was just a bit disappointed with the doughnut recipes, as some of what the authors called doughnuts may have been better labeled as Beignets. On the other hand, I was especially happy to see cardamon among the ingredients for the hot cross buns, plus the warning that hot cross buns have a tendency to be very heavy.

The recipe chapters are:

Spreads (what, no recipe for marmelade!)
Breakfast and Holiday Breads (especially good chapter)
Cultural Foods
Main Dishes (including homemade noodles)
Desserts (mostly cookies, crumbles, and crisps)

If you are fond of country style cooking and baking (and have some experience with baking), this book is a real find. And, please recognize that virtually every whole wheat recipe in almost every book will include all purpose flour to add required gluten.
Not old enough...  Jun 10, 2006
If you are looking for a truly old fashioned cookbook that would predate the use of sugar I do not recommend this book.

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