The great wholemeal baking book

The trained baker and whole grain pioneer Ute Olk shares her vast experience and best recipes in this book. Among them are numerous bread variations such as root, carrot, or rye bread, refined roll recipes like burger buns, yellow wheat and Kamut rolls, as well as creatively interpreted regional specialties like Swabian souls, ciabatta, and cantuccini. Those who follow Ute Olk's instructions and tips will be able to enjoy wholesome baked goods with intense, full flavor. The most important prerequisites are surprisingly simple: the gentle processing of natural ingredients, the use of ancient grain varieties like Kamut, emmer, or red grain, which are freshly milled just before processing, and perhaps most importantly: baking with time, not haste. Forty years of passion for whole grain baking result in a wealth of expertise and a unique repertoire of well-tested recipes.