Recipes from the Old Mill by Sarah Myers
Baking with Whole Grains

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          Simple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns. The very act of bread baking itself provides a welcome diversion from the computer screen or office -- and a gratifying result, no matter one's other occupations!           Two sisters, whose family has operated a mill for two generations producing stone-ground flours, bring these recipes from the family and neighbors in West Virginia. Here are more than 180 recipes for a multitude of breads, sweet rolls, international grain dishes, and desserts. Each recipe is explained in thorough detail for a novice as well as an experienced baker.

About Sarah Myers

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          Sarah lives in Mount Joy, Pennsylvania with her husband Herb. She is an occupational therapist at Wernesville State Hospital where she started a "Dough-it-yourself" bread baking therapy group.
Published November 1, 1995 by Good Books. 252 pages
Genres: Religion & Spirituality, Cooking. Non-fiction

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