Publisher's Synopsis
To those who like myself have descended from an ancestry of millers who desire to learn more of the life they lived and would like to eat some of the same foods they ate, then keep reading this book!
This book is an excellent overview of milling history, the milling process, and health information about whole grains. The author signs the praises of stone-ground whole grain flours, citing the fact that they have more flavor than "grocery store flour." "Chunky Apple Bran Bread," "'How 'Bout a Date' Bread," "Better Boston Brown Bread," and "Oat-Lemon Loaf" are among the 34 fun-to-make and soul-satisfying-to-eat. recipes in this volume. (And if the baker happens to have only "grocery store flour," the baked bread will still be delicious, just a little less "good-earthy" flavored.)
