Master Bread-Making - Using Whole Wheat

Diana Ballard distills 35 years of whole wheat baking experience into a practical, principle-based method book. Learn why whole wheat behaves differently than white flour, how to choose wheat, mills, and machines, and how to knead, rise, shape, and bake loaves that don't turn out like bricks. Includes a troubleshooting chapter and dozens of recipes for hand-kneaded breads, bread-maker loaves, muffins, pancakes, and quick breads. A warm, encouraging guide to making home a healing place.

• Solves the #1 frustration: whole wheat loaves that turn out 'heavy as a brick' or crumble into a thousand pieces
• Perfect companion for anyone with wheat in their food storage who doesn't know how to use it
• Covers every method—by hand, bread mixer, AND automatic bread maker—so it fits any kitchen
• 35 years of hard-won experience distilled with input from cereal chemists and professional bakers

“Have you ever made a loaf of whole wheat bread and had it turn out as heavy as a brick?”

Perfect for a home cook—often motivated by food storage, self-reliance, or family nutrition—who keeps a bucket of wheat in the pantry and wants their homemade loaves to stop turning out like bricks.