Baking with Ancient Grains

This pathbreaking book encompasses a wide range of baking recipes with whole flours—from simple cookies, crackers, and cakes to pizzas and flatbreads, glorious sourdough loaves, stunning tarts, and festive bakes—all while introducing a new balance in baking for modern palates.

Inspired by the bounty of the Mediterranean, Baking with Ancient Grains offers captivating contemporary recipes, showing how pleasure at the table can go hand in hand with a better diet.

This balance is rooted in three guiding principles: 

•Wholesome flours 
•Heart-healthy olive oil 
•Little to no sweeteners 

Comprehensive yet accessible, with an emphasis on helping novice bakers succeed, this book builds on the eating philosophy the author brought to her previous two award-winning ancient grains cookbooks.

The 75 nutrient-packed recipes, savory or just sweet enough, are tailored for today’s health-aware readers, using olive oil and trending flours including buckwheat, sustainable millet, and fiber-rich rye. Each chapter will include an introductory essay, and the recipes will be accompanied by timelines, tips, variations, recipe notes, and bread spreads.