Baking with wholemeal and ancient grain varieties
For this new standard reference work on the topics of wholemeal baking, grains and milling, two bona fide experts have pooled their knowledge: the bread educationalist Lutz Geissler, and the miller master Monika Drax. Find out everything you need to know about different kinds of flour, and its production and uses. The emphasis is on ancient and rare grain varieties; nutritious, healthy and with a very special range of flavours. With 70 recipes developed exclusively for bread, bread rolls and sweet delicacies with yeast and sourdough – for the most part, purely wholemeal versions, with spelt, emmer, einkorn, kamut, red wheat, barley, perennial rye and light rye.