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A guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts.

THE LAUREL'S KITCHEN BREAD BOOK has long been regarded as a classic because of its clear, accurate, detailed explanations, beautiful woodcut illustrations, and great recipes. Home bakers and bakers in small-scale local bakeries refer to it as the bread "bible" because, even after... Read Full Overview