From the Backcover

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.
The very act of bread baking itself provides a welcome diversion from the computer screen or office -- and a gratifying result, no matter one's other occupations!
Two sisters, whose family has operated a mill for two generations producing stone-ground flours, bring these recipes from the family and neighbors in West Virginia.
Here are more than 180 recipes for a multitude of breads, sweet rolls, international grain dishes, and desserts. Each recipe is explained in thorough detail for a novice as well as an experienced baker.
So it is no surprise that we both graduated from college with majors in Home Economics. Sarah continued with degrees in Early Childhood Education and in Occupational Therapy. Mary Beth received a master's in Foods and Nutrition and became a registered dietitian.
This cookbook, however, does not grow out of our formal education; instead it rises out of our experience and our love of whole grains.
Currently, Sarah lives in Mount Joy, Pennsylvania, with her husband Herb and the youngest of their three daughters. Sarah is an occupational therapist at Wernersville State Hospital where she started a "Dough-it-yourself" bread-baking therapy group.
Mary Beth is a consultant dietitian in private practice. She lives near the homeplace in West Virginia with her husband, Lester, who is the miller at The Old Mill. Together they also direct Mountain Retreat, a small Christian retreat center with a theme of "discovering the connection between the spiritual and the organic sources of life."

The authors are sisters who grew up near their family's stream-powered grist mill in West Virginia. Their collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual. Five chapters on kinds of grain (Corn, Wheat, Rye, Buckwheat and Multi-Grain) offer selections of grain-specific recipes (e.g., Corn Chips and Roberta's Sourdough Rye loaves). Five more chapters expand on categories like Main Dishes and Desserts. Straightforward tips included at the end of recipes (e.g., ways to shape rolls and buns) are reassuringly helpful and are listed in the table of contents for easy reference. The range of recipes, especially for those using whole wheat flour, is extensive: 100% Whole Wheat French Bread, Whole Wheat Brownie Pie, Whole Wheat Tortillas. Recipes for using doughnut holes to make muffins or for throwing stale bread and aging cheese into a bread souffle articulate the authors' principles of good stewardship of the earth's resources. Pen-and-ink drawings add to the charm of this book, which will appeal to novice and veteran bakers. The authors make no mention of bread machines. (Oct.)

Categories:

• Cookbooks, Food & Wine
  
  
  • Cooking by Ingredient
    • Rice & Grains