Great Whole Grain Breads

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U of Minnesota Press
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I make the oat-wheat focaccia all the time. The only change I make is to make a paste out of the garlic and add it to the dough when I mix it up. It's great with a bowl of soup on those cold winter nights and mix's up in a jiffy.
I've also patted the dough out in a parchment lined jelly roll pan par bake and then pull it off the pan and add pizza sauce and toppings put it back in the oven until bubbly. Almost as fast as the take and bake and a whole lot better taste!! My favorite bread book.
 

Contents

IV
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V
33
VI
45
VII
81
VIII
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IX
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X
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XI
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XV
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XVI
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XVII
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XVIII
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XIX
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XX
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XXI
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XXII
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XII
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XIII
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XIV
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