The Laurel’s Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

A revised 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, and includes a new section on bread machines and original recipes. Original. 15,000 first printing.