Recipes from the Old Mill: Baking With Whole Grains

by Sarah E. Myers

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.

Genres: Cookbooks, Cooking, Nonfiction, Food

252 pages, Spiral-bound

First published November 1, 1995

Reviews

[Laura · Rating 5 out of 5]

Re-read. Finally bought a copy to keep.

[Bo · Rating 5 out of 5]

Fabulous book. There are so many recipes I can’t wait to try that I might be eating nothing but bread for a long time.
Well presented, great visuals, and I enjoyed the little stories attached to the recipes.
This is one Kindle book I’ll be buying the hard copy of.

[Mandi · Rating 5 out of 5]

My mom bought it for me at an Amish open market back in Indiana, and although I really don't like to bake all that much (too much measuring and recipe following), I love, love, love this book! I get inspired to try a new recipe every time I look through it! Every recipe we have tried so far has been fantastic.
I am especially excited to try the gingerbread doughnuts (with a lemon icing), the homemade whole wheat tortillas, and the homemade whole wheat pasta dough (which will be made into lasagne noodles and ravioli). ( :

[Fredrick Danysh · Rating 3 out of 5]

This is a collection of recipes from two sisters that have operated a family gist mill for years. Various grains are covered in several categories of uses. This is a gook book for the cook who wants to bake with something other that plain wheat flour although it is covered too.

[Anna · Rating 5 out of 5]

Excellent.