Designed for the home baker starting out on the adventure of cooking with freshly milled whole grains. Helpful sections cover the basics of successful baking with these grains, troubleshooting tips, and descriptions of the common grains. The fun selection of recipes includes wheat and rye breads, sourdough English muffins, pretzels, gingersnap cookies, Cinnamon Ripple Muffins, stuffed breads, and more. 173 pages. By Denise M. Fidler
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