On Tue, 27 Jul 1999, Jeff Owens wrote:
>
> What i wanted was flat breads (non yeast) breads with wheat.
> What i found was modern versions of flat breads with white
> flour and yeast added. Sigh.. we have lost art of cooking
> whole wheat. I doubt most stores even carry the whole grains
> anymore.
Try to get your library to buy Flatbreads & flavours: A Baker's Atlas by
Jeffrey Alford and Naomi Duguid. Isbn 0-688-11411-3
Many of the recipes do call for unbleached wheat flour, but many of the
recipes use traditional whole grains. The recipes are both yeasted and
unyeasted because both traditions of flatbreads exist.
The strength of the book is the descriptions of the traditions these
breads come from and the traditional methods and ingredients used.
sph
Sandra P. Hoffman [EMAIL PROTECTED]
http://www.flora.org/sandra/
----------------------------
The one small garden of a free gardener was all his need and due,
not a garden swollen to a realm;
his own hands to use,
not the hands of others to command. --Sam Gamgee
