Whole Grain Baking Cookbook by Sue Gregg

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Whole Grain Baking Cookbook by Sue Gregg

This cookbook from Sue Gregg teaches you the basics of whole grain baking by two methods: Both with the conventional approach, and with the "Two-Step Process" that utilizes the techniques of soaking, sprouting and fermenting to unlock grain's nutritional potential. An important purpose of this introduction is teaching how to adapt the process to all whole grain recipes, whether found in Sue's cookbooks, or others. This book provides the basics you need for real proficiency. The recipes in this book can be made using whole grain flour that was ground with a grain mill, but most of the recipes are written specifically for grinding the whole grain with liquid ingredients using a blender. Using this blender approach to grind whole grains is a convenient option for those who don't have a grain mill. 

Sue has also written curriculum for teaching your high schooler baking, at home. This "intro" book stands on its own, or you can use it with the high school curriculum, for which it serves as the instructional text book.

PowerPoint CD Included: With this introductory Whole Grain Baking book, you receive Sue's Whole Grain Baking CD with over 30 step-by-step demonstrations that show you clearly how to prepare the recipes in the book. The close up color photos will bring the recipe steps to life. The slide format allows you to proceed at your own pace, and even go back and review as you wish. Even without the high school curriculum (available separately), this intro book serves as an excellent introductory cookbook in baking, for all ages.

  • “A true gem for the kitchen library!”

    – Lauren K., CA

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BrandSue Gregg
Product Weight (lbs.)2 lb.
Page Count173
BindingPlastic coil


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