Baking with Heritage Grains

This book is a practical guide to baking with einkorn, emmer, khorasan, spelt and rye. It gives in-depth explanations of how each heritage flour tastes and behaves and how best to handle it.

In addition to proven techniques, acquired over twenty years of baking and teaching, Penny & Dragan offer original recipes for each flour, tried and tested in the kitchen at The Artisan Bakery School. You'll learn how to bake show-stopping breads, time after time.

With roots in the deep past, heritage grains make a significant difference to modern baking. Richer, more rewarding and more authentic than any bread you've made so far.