Happy Monday!  Today I’m continuing my new series on baking with whole grains.  As I mentioned last week, I have started this series as a way to learn more about baking everyday staples with whole grains.  I don’t know about you, but to me this idea was a bit daunting initially.  I’ve worked sporadically with whole grains but until now, hadn’t made a concentrated effort to learn more about the subject.  I was at a loss as to where to even begin this process when the rep from King Arthur Flour suggested the obvious: start with a good whole grain baking cookbook.  They offered to send me a copy of their Whole Grain Baking book as a starting point.

As soon as I cracked it open, I was excited and inspired.  Whole grain baking definitely seems less intimidating armed with a wealth of recipes from a source I already know to be reliable.  All the King Arthur recipes I have tried in the past have been fantastic, and I could see this book was no different.  I paged through the entire book from cover to cover in one sitting, jotting down a long list of all the recipes I wanted to try.  Essentially all of the major baking categories are included here: breakfasts, quick breads/muffins/biscuits/scones, crisps/cobblers/puddings, flatbreads and crackers, yeast breads, sourdough, cookies and bars, cakes, pie and quiche, and pastry.

One of my favorite things about the book is the “whole grains” section near the back.  This includes in depth information on each whole grain – its history, nutritional benefits, notes about the flavor, best uses in baking, and an accompanying recipe. This is exactly the sort of whole grain baking resource I had been looking for, without even realizing it.  There are many other features I really like about this book – the interesting and helpful tips peppered throughout the recipes, useful illustrations for techniques that need a little extra explanation, and nutritional values for each recipe.

There is also a nice little section near the back with weight measurements for many ingredients used in baking.  If you’ve read my blog for long, you know how much I advocate measuring by weight whenever possible, so I love this feature!

Are you interested in trying out this cookbook for yourself?  Head on over to the giveaway page for a chance to win a copy!

Disclaimer:
 King Arthur Flour graciously offered to sponsor a series of giveaways to accompany my whole grain baking series.  I received a complimentary copy of this book for further learning on the subject.  I initiated the review and giveaway because I loved the book so much.  All words and opinions are my own.