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Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
A guide to whole grain baking explains how to use a variety of whole grains to create flavorful, sweet, and savory breads, cakes, cookies, pastries, and other baked goods, and features more than four hundred foolproof recipes.
544 pages, Paperback
First published January 1, 2006
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Displaying 1 - 30 of 80 reviews
April 24, 2008
I know I'm the only weirdo among my friends who likes cookbooks as well as any novel... but I have to post a review of this book.
I LOVE IT. This is the best new cookbook I've got for a very long time. I got it for Christmas, and with a new baby and all, I really hadn't had time to start trying recipes until now (the price of wheat and other groceries helped kick me into gear, too!). Anyway, I've tried probably around 20-25 of the recipes in this book, and all of them have been outstanding. We only had one that the family didn't care for, but I think it was just a flavor combination that we didn't like. It was the Cheddar Scallion Rolls, and the bread turned out amazingly soft and light for whole wheat, we just didn't like the onions and dill in them.
Anyway, this is not a health food book by any stretch of the imagination. The cookies, for example, still have a ton of fat and sugar in them, just like any cookies. But I figure if you're going to make cookies anyway, might as well sneak some of that food storage wheat in there to make them more healthy and economical. And you won't be "settling" at all. These recipes are fantastic. All of the cookies I've tried are nearly 100% whole grain and the whole family has loved all of them.
One bit of advice-- It's very helpful to have a grain mill if you plan on using this book to it's fullest potential. There are several whole grain flours used that would be kind of hard to find, I think. But you can get the whole seeds (grains?) in the bulk bins at WinCo or at the Preparedness Store, (for those in I.F.), and grind them yourself.
A side note-- As I was typing up this review, Kelly asked what I was doing. I told her I was writing a review of a cookbook. She asked which one, so I showed her the picture at the top of this page. She said, and I quote, "OH!! I love that book! That has the best recipes ever in it!!" So there ya go. From the mouth of a 6 year old picky child.
I LOVE IT. This is the best new cookbook I've got for a very long time. I got it for Christmas, and with a new baby and all, I really hadn't had time to start trying recipes until now (the price of wheat and other groceries helped kick me into gear, too!). Anyway, I've tried probably around 20-25 of the recipes in this book, and all of them have been outstanding. We only had one that the family didn't care for, but I think it was just a flavor combination that we didn't like. It was the Cheddar Scallion Rolls, and the bread turned out amazingly soft and light for whole wheat, we just didn't like the onions and dill in them.
Anyway, this is not a health food book by any stretch of the imagination. The cookies, for example, still have a ton of fat and sugar in them, just like any cookies. But I figure if you're going to make cookies anyway, might as well sneak some of that food storage wheat in there to make them more healthy and economical. And you won't be "settling" at all. These recipes are fantastic. All of the cookies I've tried are nearly 100% whole grain and the whole family has loved all of them.
One bit of advice-- It's very helpful to have a grain mill if you plan on using this book to it's fullest potential. There are several whole grain flours used that would be kind of hard to find, I think. But you can get the whole seeds (grains?) in the bulk bins at WinCo or at the Preparedness Store, (for those in I.F.), and grind them yourself.
A side note-- As I was typing up this review, Kelly asked what I was doing. I told her I was writing a review of a cookbook. She asked which one, so I showed her the picture at the top of this page. She said, and I quote, "OH!! I love that book! That has the best recipes ever in it!!" So there ya go. From the mouth of a 6 year old picky child.
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November 24, 2020Sourdough. Waffles. Believe me when I say these are starting to be one of the top reasons to look forward to the weekend around my house.
The Boston Brown Bread recipe is also amazing, chewy and decadent with its molasses decadence. I am starting to work my way through the book looking for other such gems and more ways to use the sourdough starter I was recently gifted by my sister.
This book has been INCREDIBLY comprehensive but it also takes for granted a little knowledge on behalf of the baker. Novices will have to read both the introduction and the appendices, but the rewards will be healthy, sweet, and savory! -- Alexis S.
The Boston Brown Bread recipe is also amazing, chewy and decadent with its molasses decadence. I am starting to work my way through the book looking for other such gems and more ways to use the sourdough starter I was recently gifted by my sister.
This book has been INCREDIBLY comprehensive but it also takes for granted a little knowledge on behalf of the baker. Novices will have to read both the introduction and the appendices, but the rewards will be healthy, sweet, and savory! -- Alexis S.
September 1, 2012
I must admit, while I've pretty much read almost all this new cookbook, I've only tried two recipes so far. They were both cakes, the Devil's Food Cake and the Vanilla Pound Cake. Both of them were delicious. In fact, I think the pound cake was the best pound cake I’ve ever had (I must make it again.)
I rather like whole grains. They have a heavier, richer flavor. I have these dreams of cooking healthier and I do believe this cookbook will help. I want to try the pizza crust next and then the Pumpkin Bread (with chocolate chips.) The Sesame Sunflower bread sounds divine. I used to make bread all the time, but never with whole grains. I will post my results!
Also I want to add that I found the section in the back about the history and agriculture of the different grains rather fascinating. I love reading cookbooks. You learn so many interesting tidbits. This book has some great baking tips with illustrations as well, like how to get your thin crust pizza with the wet whole wheat dough onto the baking stone without making a colossal mess. LOL
I rather like whole grains. They have a heavier, richer flavor. I have these dreams of cooking healthier and I do believe this cookbook will help. I want to try the pizza crust next and then the Pumpkin Bread (with chocolate chips.) The Sesame Sunflower bread sounds divine. I used to make bread all the time, but never with whole grains. I will post my results!
Also I want to add that I found the section in the back about the history and agriculture of the different grains rather fascinating. I love reading cookbooks. You learn so many interesting tidbits. This book has some great baking tips with illustrations as well, like how to get your thin crust pizza with the wet whole wheat dough onto the baking stone without making a colossal mess. LOL
July 9, 2008
So far I've only made 2 recipes out of this book, but since I got it last week, that's not too bad. Both were really good (a chocolate cake and banana-chocolate chip muffins). I like being able to think that I'm actually getting some nutrition out of things that I bake. OK, I don't fool myself, chocolate cake is chocolate cake, but there are healthy bread recipes in here too, so there! But it is nice to have recipes to make things from whole grains - since becoming pregnant I've paid more attention to my nutrition and was rather upset to learn that baking and eating muffins or bread out of white flour didn't really do much to get the nutrients I needed. I'm planning on baking with whole grains as much as possible from now on.
The other thing I like about this books is the large section in the back where different grains are discussed - it's not just a collection of recipes, but rather a resource on changing your baking tools.
The other thing I like about this books is the large section in the back where different grains are discussed - it's not just a collection of recipes, but rather a resource on changing your baking tools.
April 23, 2014
Love this cookbook! After checking it out for 9 weeks at the library, I finally bought a used copy online. This book is great. It's interesting and very helpful when you are trying to do all of your baking from scratch with whole grains.
Not everything I have made has been wonderful, but I'm trying to adapt to an altitude of 8500 feet instead of sea level. I've made tortillas and cookies and breads. I keep revising and improvising on recipes but I feel comforted knowing I have a decent guide to rely on.
Not everything I have made has been wonderful, but I'm trying to adapt to an altitude of 8500 feet instead of sea level. I've made tortillas and cookies and breads. I keep revising and improvising on recipes but I feel comforted knowing I have a decent guide to rely on.
January 20, 2012
Every recipe I have made from this book has been delicious! The barley snickerdoodles especially were a crowd pleaser. It does call for a fair number of ingredients that you may not have on hand from multiple whole grain flours to specialized flavors. But once you collect them, the product will be worth it.
June 2, 2011
Three stars because there were more recipes that I wouldn't make than those I would. I guess I'm a simple whole-grain baker and not willing to buy weird things, like spelt flour, or buckwheat, or barley flour, mostly because they are not in the budget for this home cook. I like to stick to whole wheat and whole cornmeal because that's what I have at home 100% of the time. I did find a few gems, though, and more that I still want to try but didn't have time before it was due at the library. However, the whole wheat chocolate chip cookies were decidedly NOT good, in my opinion.
In case anyone wonders, it seems many (if not most) of the recipes in the book are exclusive to the book (as expected) and not available on the King Arthur website. However, a few are.
One thing I liked about the cookbook was its "educational" content, explaining and defining things about whole grains and baking with them, teaching how to have successful results, and "why" certain techniques or ingredients work to produce the end result. I'd consider it worth reading if you're really interested in baking with whole grains, and especially if you're open to purchasing less-conventional grains for your baking.
In case anyone wonders, it seems many (if not most) of the recipes in the book are exclusive to the book (as expected) and not available on the King Arthur website. However, a few are.
One thing I liked about the cookbook was its "educational" content, explaining and defining things about whole grains and baking with them, teaching how to have successful results, and "why" certain techniques or ingredients work to produce the end result. I'd consider it worth reading if you're really interested in baking with whole grains, and especially if you're open to purchasing less-conventional grains for your baking.
September 20, 2008
A lot of people need photos to enjoy their cookbooks--this is a perfect example of photos not being necessary. There's a lot of great info on whole grains, including how to cook them aside from baking. The book doesn't skirt the issue that a lot of people have tried baking with whole grains in the past and hated it, and it doesn't make excuses for taste just because whole grains were used. Instead, it offers genuinely good recipes that are only made better by the use of whole grains, and as it promises, the recipes haven't left me thinking "It tastes good ... for a whole grain!" The stuff just tastes good!
February 1, 2013
I MUST BUY THIS BOOK.
Seriously, it's on my birthday and Christmas list until I get it. I didn't read every single page (it's most a cookbook after all) but I read all of the informational parts and it's got a TON of good information about the different grains, their history and cultivation, how to cook with them, descriptions of how they taste, what you can combine them with (mostly based on how much gluten is in each so you know if that grain product will stick together on it's own). Good stuff. Absolutely a good read - a good one to buy if you want to get into the cooking with whole grains (which I do).
Seriously, it's on my birthday and Christmas list until I get it. I didn't read every single page (it's most a cookbook after all) but I read all of the informational parts and it's got a TON of good information about the different grains, their history and cultivation, how to cook with them, descriptions of how they taste, what you can combine them with (mostly based on how much gluten is in each so you know if that grain product will stick together on it's own). Good stuff. Absolutely a good read - a good one to buy if you want to get into the cooking with whole grains (which I do).
February 17, 2009
I have only tried one recipe from this book, and I've attempted it several times, all with terrible results. And no, I am not a novice baker. Maybe our local grocery has stale baking items, but I don't have problems making other baked goods. Will try another recipe after this semester of school is over and I have time to waste.
December 19, 2016
This is hands down my favorite baking book ever and one I use on a weekly basis. The recipes are packed with healthy whole grains, but people are always surprised by that when they taste how moist and delicious the results are. Children and confirmed white-bread-only adults will become converts! In addition there are many helpful baking hints scattered throughout the book.
March 22, 2011
After borrowing this book from the library, I had to own it. The test chefs at King Arthur Flour did a fantastic job creating the whole grain recipes in this book. Furthermore, the explanations of the different types of flours, what they're good for, and tips for baking with whole grains has already made this book my go-to cookbook whenever I want to bake something. And I bake a lot.
August 1, 2023
Have made six or seven recipes out of here so far and they have all come out perfectly (even after I veganized a few to avoid dairy and eggs). The instructions and illustrations are super detailed and helpful. Favorites so far from what I've made: the cherry chocolate scones, the whole wheat pita bread and the whole wheat sourdough.
May 8, 2009
I use this book ALL the time! It has expanded my use of whole grains. The one drawback is that it still seems to use too much sugar. It's almost like they are trying to over-comensate for the fact that there are whole grains in the recipes. I often cut back on the sugar a little.
October 22, 2009
A great book and resource for anyone wanting to learn about whole grain baking. Read my complete review here: http://kahakaikitchen.blogspot.com/20...
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May 8, 2023This is a dense cookbook with a lot of good sidebars and explanations for the serious bread baker. However, it was so lengthy and many recipes required multiple flour types (which makes sense for a flour company book, and for regular bread bakers who might have a more stocked pantry than I usually do.) I’m also a cook/baker who appreciates photos with recipes, and this only has one small section of photos and occasional drawings. Especially with so many bread and pastry recipes, it would help me to have some more photos to be able to distinguish between the different variations and how mine should look.
So if you’re an intermediate or advanced bread baker looking for different varieties and flours to explore, this might be great for you. For beginners, something with simpler breads and more photos might be more helpful.
So if you’re an intermediate or advanced bread baker looking for different varieties and flours to explore, this might be great for you. For beginners, something with simpler breads and more photos might be more helpful.
August 29, 2025
The is an excellent book for recipes to try grain flours you haven’t used before (e.g., spelt, barley). And the Rye Sourdough Bread made with whole wheat starter and pumpernickel flour is the best rye bread recipe I’ve tried to date! The only improvement I would make is to give ingredient weights in grams, not ounces.
January 31, 2020
Wanted this for years since I already have their regular baking book but love whole grain bread. Fantastic recipes, snatched up for $2 at a book sale!
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February 22, 2020Libro de cocina para ti
September 28, 2020
Quite a complete baking book. i especially liked the many recipes for spelt, buckwheat and other grains beyond whole wheat.
February 8, 2024
It’s not 100% whole grains
February 28, 2025
So many great recipes. Highly recommend one of my most used cookbooks
August 22, 2019
Acknowledge the writer ability to engage reader. Highly recommended this book on this shelf.
October 20, 2009
I love baking, and baking with whole grains is a passion of mine. This cookbook has specifically adapted several traditional recipes for use with whole grain, as well as less conventional, more health conscious recipes. I appreciate the understanding of whole grains - some recipes even recommend batter sitting over night to soften the grains. We've tried and enjoyed the Lemon Cloud Pancakes, Chocolate Zucchini Bundt Cake and others. This book was an impulse buy on Amazon, and I'm glad I have it.
February 19, 2014
Would have been improved with more pictures (because: OBVIOUSLY) but otherwise a superb cookbook. I've been in the habit of subbing out white flour for white whole wheat flour for years but not until I read this book did it occur to me that a straight substitution might not necessarily result in the best results. For example, supplementing with OJ or potato flour would not have crossed my mind. I can't wait to try out one of the many recipes I have flagged. Yum!!!
September 17, 2016
A friend of mine at work was talking about the King Arthue Flour books and being familiar with their flour (my first pick) I decided to pick up the book and see what it was like. A simple answer, wow! Outstanding recipes! My favorite is their pizza dough recipe, we bake it in cast iron and use assorted toppings. Never fails! The best part is you can substitute easily (ale for water for you pizza dough) and very tastee! I need to cook more recipes but have to say outstanding job!
December 16, 2008
The first 2 recipes I have tried from this book (brownies and peach coffee cake) have been excellent - much above my expectations. They are great recipes (period), not just "great for whole wheat" recipes.
*** And yesterday I made a pumpkin bread that my colleagues seem to be happily munching.
This is an excellent addition to any kitchen library, especially those who enjoy baking.
*** And yesterday I made a pumpkin bread that my colleagues seem to be happily munching.
This is an excellent addition to any kitchen library, especially those who enjoy baking.
Currently reading
February 7, 2010Okey, so I've already read it, but now I am cooking my way through it. I feel like there could be more variety in the grains, but then again, wheat and spelt are really two of the most affordable grains, anyhow. So far, so good. I liked the buckwheat pancakes, but I was the only one. And don't go looking for alternative sweetener recipes: they are not here.
April 18, 2010
Love this book! Can't wait to try some of the recipes, especially the ones with spelt which I've never used.
Update: I tried two recipes so far with mixed results. Chocolate Malted Muffins made from barley flour and whole wheat flour came out pretty great. Corn maple biscuits didn't come out as well - a little bitter.
Update: I tried two recipes so far with mixed results. Chocolate Malted Muffins made from barley flour and whole wheat flour came out pretty great. Corn maple biscuits didn't come out as well - a little bitter.
August 5, 2010
This is the best cookbook I have come across in years. I love whole grains, and this is a great way to get my kids to eat them. My favorites so far are the blueberry corn cakes (blueberry cornmeal pancakes) and the sour cream muffins with blueberries. I wish I could spend two weeks in the kitchen just baking from this book!
Displaying 1 - 30 of 80 reviews