This book has everything you need to convert from plain white flour to luscious whole grains with lots of flavor, vitamins and fiber. Unless you tell your family that you've changed to something healthier, they'll never know. I love it because this book covers breads, desserts, main dishes and everything in between. Well worth the money.

There's still a lot of recipes that use regular flour, but there are some gems that are completely whole grain! This book is a good intro to whole grain cooking and the art of soaking grains (some recipes are started the day before). I love it and have made the whole grain cookies and brownies and will be trying several more recipes shortly.

It's not only an education - it's a sidekick that helps you into new and great baking adventures: whole wheat and yeast breads - the best.

Excellent cook book. Very informative and instructional. Great illustrations and tips. I have tried several of the recipes with great results. The chewy chocolate chip cookies are delicious! I wish the table of contents listed the names of the recipes in addition to the categories, but that would be my only criticism of the book. Recommended for those who love to bake.

Not only are the descriptions of flour types and baking methods well worthwhile for anyone, but for those of you who are corn allergic, you may already know that King Arthur flours are the only corn-free flours that are not exorbitantly expensive.

Since those of us with corn allergy wouldn't dare to consume any baked good we didn't make ourselves, this book is on the level of Baking Bible for us!

Just substitute baking powder with part cream of tartar and baking soda, or use Featherweight brand baking powder, and you're all set!

Wow! I have had this book in my hands for...well...since it came in the mail. I bake almost everyday, and I do love whole grains, in my bread that is. I have tried making cookies with whole wheat flour and hated the results. If I am going to have dessert I want it to be amazing! Well this book is full of amazing desserts and bread and everything you can think of to bake! SERIOUSLY, these people tested some recipes because every recipe I have tried is the best ever (and it's whole grain!) I have always wanted to be able to bake and feed my three kids my creations on a daily basis without ruining their health in the process. Now I can. This book is a dream come true! Even my husband, who is the pickiest eater on earth, by the way, scooped up a handfull of snickerdoodles and came back for more. I love the chewy oatmeal cookies, easiest 100%wholewheat bread, zuchini bread, dark and dangerous cinnamon rolls, and the snickerdoodles. The only recipe I had a little trouble with so far were the chewy chocolate chip cookies. I had to add a few more tablespoons of flour (I am high altitude) but even the flat ones got eaten up with no complaints!
One thing I would highly recommend for this book is a scale! All the recipies will turn out perfect everytime if you get a scale. It was well worth the $50! Anyway, if you are trying to get your family to eat more whole grains without compromising taste, BUY THIS BOOK!!

I agree whole-heartedly with many other reviewers. This book is outstanding, in design and in content. As a vegetarian, it is important to me to know the protein content of my meals to make sure my family is eating a well-balanced diet. The nutritional value of whole grains for someone like me who LOVES to bake, is a dream come true.

I generally stick to easier items, and have had great success with the four quick breads I've tried (Blueberry Buckle Coffeecake, Pumpkin Bread, Banana Bread, and Peach Oatmeal Bread). I've also made the double chocolate cookies which turned out very well. I plan to try the overnight pizza crust this week. This book is a brilliant addition to my cookbook library, and well worth the shelf space. I keep my cookbooks to less than one dozen total, and this one has a guaranteed spot for life.

Great cookbook! It provides a lot of easy and healthy recipes. There's also plenty of healthier versions of sweets.

When I finished reading In Defense of Food: An Eater's Manifesto , I was determined to eat whole grains baked without high-fructose corn syrup. My first try at whole wheat bread (whole wheat flour, yeast, salt, oil, water) was horrid -- dry, heavy, bitter -- and I almost gave up. Enter the King Arthur FLour Whole Grain Baking book. And it saved me!

This cookbook is unique in that it explains the peculiarities of the whole grains and how they are best handled to produce baked goods closest to the fluffy, tender products we're used to eating. And, yes, adding orange juice to whole wheat actually does eliminate the "tannic" or bitter taste you sometimes get from whole wheat. Now I have to find me some whole wheat pastry flour so I can make the Peach Melba Jelly Roll... Mmmmmmmm.

I have yet to make the many baking recipes, but to our surprise, there is a hummus recipe in the pages of this book that turned out to be just like a restaurant's! It is on the money for texture and flavor! Nice surprise and we are looking forward to trying more complex recipes in the future.

If you like to bake with whole grain flours this cook book has a lot of ideas. Really neat, different recipes any thing to do with pies, bars, cookies, breads & etc. I like the homemade tortilla recipe. Once you make your own tortillas you won't go back to the blah store tortillas. Happy Baking.

This is a great book. I love all the information at the beginning of the book about the different types of whole grains.

I would recommend this book to anyone who wants their family to eat healthy snacks. Just don't tell them what they are eating and they will never know. The cookies and muffins are delicious.

This book introduces the reader to many new grains, not just whole wheat, and has helpful tips about the new methods and ingredients. I have been having fun trying a few new recipes every week.

This is the best book I've ever had. The book is huge. I love the descriptions that are given at the beginning of each recipe. This book is great. If you care about your health, stop using white flour and add whole grain to your diet!

Both my husband and myself are baking from this book! It's been great fun so far! And we are so pleased with ourselves for finally using one of our many cookbooks!! We have fallen in love with this book. NOT ONE OF THE RECIPES WE'VE TRIED HAS BEEN A LOSER!!! The banana bread is the best I've ever made. My husband adores the oatmeal cookies and the peanut chew cookies. BTW: We don't have instant yeast, so just replaced with Active and proof the yeast like always for the yeast breads.
Note: The Peanut Chew Cookies worked out wonderfully with natural peanut butter (2/3's of it chunky) and also, salted and roasted peanuts simply chopped up (which was not what they called for in the recipe). In fact, we LOVED them and will continue to make them this way. One thing we were surprised at: how well they came out considering there is NO BUTTER in them!!! (Think about the fact that most cookies are mostly sat fatted butter!)
Both of us are very surprised that whole wheat used alone in recipes can produce really good baked goods (sweets) that aren't dry and you know--health-nut tasting. There is no need to use empty white flour once you taste what you can do with the whole wheat. We are now so happy with the book that we are ready to branch out and try some of the recipes inside that call for OTHER grains. We feel we can't go wrong with King Arthur recipes. This book rocks!!

I recently bought _Whole_Grain_Baking_ because I have started making more cookies and cakes and wanted to find a way to add in whole grains, as I like the stronger tastes and chewier texture that comes with whole grains. _Whole_Grain_Baking proved to be an EXCELLENT book for this purpose, I've gotten so many new ideas on recipes to try!!!

I do have to admit, some of the cookie recipes I've tried so far have not turned out that well during the baking, but the batter tasted delicious and I was using a cookie size that was different than the recipe called for.

On the other hand, a couple of the cake recipes have turned out GREAT and I would almost consider the "Citrus Surprise" recipe worth the price of the book by itself.

Another thing that is really nice about _Whole_Grain_Baking_ is the use of so many different types of whole grains. It's not just whole wheat, there's also recipes for ground spelt, ground barley, ground oats, and all types of other grains. And there are lots of explanations about why certain steps show up in multiple recipes (letting some whole grains rest overnight to relax the proteins and absorb the water, or adding orange juice to counteract the tannins in whole wheat, for example) that are very helpful for the cook that wants to experiment with other recipes from other regular cookbooks.

As with a lot of baking books, many of the recipes call for too much sugar, and I've found that using 2/3 or even 1/2 the recommended sugar results in baked goods that are still quite delicious.

Overall, a WONDERFUL book for the baker that's looking to expand their repertoire a bit.

I ordered this for a friend. She was very pleased. A very big cookbook...and with the free super saving shipping..I saved a lot...as it was heavy. Just looking at some of the recipes, they looked so good and yummy. It was a cheaper price than getting it at a book store...so I am well pleased with Amazon...I'll be back to shop again...A+++seller. Thanks

I have several of their books, and they are excellant. Really explain things, give illustrations, and practical hints. Has from chocolate chip cookies to coffee cakes. This is worth it:):):):)

The recipes in this book are excellent. We especially love the muffins and coffee cake. There is something in it for everyone, simple recipes and more challenging ones. I highly recommend it.

This is a great book for a diabetic, great recipes for lowering blood sugar, lots of whole grains. I love this book and have made many things from it and I am not one who ever baked before.

Finally, a true "whole grain" cookbook-not another recipes book that advertises whole grain baking only to have recipes with 1/2 cup whole wheat flour and the rest white processed flour. Every baking recipe you could ask for!!!!

King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains

The recipes are wonderful, some much better than what I have used with white flour. The instructions are easy to follow and there are many great tips for baking. I love the variety of recipes; you can find almost anything! The back of the book has an explaination of the different grians and what they are best used for. Truely a senasational cook book!

I am totally a beginner level baker, means I am learning how to bake. And I would like to learn about "wheat" baking with great taste. I have gotten many of wheat flour baking recipes from magazines and friends, but their taste and texture were never good. I was very discouraged trying wheat. Then, my husband bought me this book for my birthday. I have read reviews about this book, but I didn't even want to try it just because a couple reviews saying it's not good for them. Anyways, since I got it, I decided to read every words in that book and... WOW!!! I couldn't believe it!!!! Both tastes and texture are excellent!!! Some of the recipes takes times, but it worth it. Most of the stuffs I tried was easy and final product always make our whole entire family and friends happy. Their explanations in the book is very worth to read (at least baker like me) and I have been precisely following their recommendations and directions. Some reviewers saying about this is not healthy, no substitutions for fats/eggs so on, and doesn't come out right. That's the reason I doubt buying, but guess what??? They have ALL THAT in this book. Not every each recipe has healthy versions of it, but they explain what could be the alternatives and even how it would be come out. Only one thing I wanted to have a little bit more information was that what these different grains from each other and where to find all the stuff. Anyways, I'm very happy with this book and I will give this book some of my family members and friends for Christmas presents!!! Thanks to King Arthur!!!

This is a huge book, and yet very easy to read. The layout is clear, the fonts well thought out, and the collection of recipes logical to find. It has a lot of unusual variants as well as some comfy types like peanut butter cookies. I consider it a must-have, since good food is so expensive to buy pre-made, and I *must* have fresh and tasty food that is healthful. Making my own is easier with this book, and King Arthur is justifiably a top name in baking: their products are top of the line, and yet reasonably priced - their catalog is a foodie's dream.
Their cooks know their stuff, and tested each entry. I am sure there are no "duds" in the book, though I may never use all the recipies. I think it would be good for a beginning cook or an experienced one, due to the info as well as the variety. There are even wheat-free and wheat alternative recipies. A wonderful road into whole grain baking - and affordable good food.
The book is pricy at first glance, but not considering the contents. Check it out from the library for a trial run. Bet you have a hard time giving it back!

I've already made the pumpkin bread from this book and it was soooo good. My family loved it. I didn't add the nuts, just extra raisins. The bread was seriously good. I can't wait to try the buttermilk rye bread this week.

If you want to get more whole grains in your diet this is a good place to start! King Arthur's baking books give you lots of how-to's and give you the background on ingredients. I enjoy just reading this cookbook. Their recipes seem to be well tested. The "dark and dangerous cinnamon rolls" are awwwwe-some! The yeast recipes I've tried worked well in my bread machine.

What a nice way to change the way you bake. Healthier choices with the same great flavor.

Looking for a book that could have been self-published by a vegan commune in 1972? Then skip right past this book.

This book is for people with a desire to eat "normal" tasting baked goods are concerned, not so much for those who are die-hard carob fans, not for those who eschew dairy, butter, eggs, sugar, sweeteners, or flavor, and definitely not for anyone looking for a macrobiotic cheesecake substitute. This book contains recipes for pancakes, croissants, coffee cakes, pie crusts, and so on, with an eye to making whole grain products tasty and palatable to the ordinary American palate. Many of the recipes capitalize on the yummy pairings of whole grains with things like spicy treats (e.g. carrot cake) and chocolate, which make the final product taste better than an all-white flour version. And yes, white flour is included in some recipes.

I have had good luck with the recipes, and I am glad that the authors include information and recipes on a variety of grains besides wheat. There is information on home milling but this is not required to use the book.

I checked this out from the library, but am planning on buying a copy for myself as well as a couple to give as gifts. Great recipes, very reliable. I like the 100% Whole Wheat Sandwich bread, and all my kids love it as well--even my super-picky 1-year-old has been gobbling it down.

For people who don't want to buy instant yeast, it's easy to substitute regular active dry yeast--I buy it in a large container at Costco and keep it in my freezer. It lasts a year or more with no loss of effectiveness. You can't add ADY directly to the dough--first mix it with a little warm water (part of the water called for in the ingredient list). Wait about five minutes, until it's dissolved and puffy; at that point you can follow the regular directions. Not a hassle at all--I use those five minutes to gather my other ingredients.

Kosher bakers will have to adapt most of the recipes in this book, since we don't usually bake bread that contains dairy ingredients. I haven't had problems doing this. In the yeast bread recipes, I substitute canola oil for the butter, and use vanilla soymilk instead of the water & powdered milk combo. Those of you concerned about healthier recipes could give this a try and see how it works for you. I've found the recipes to be flexible. (Obviously I wouldn't do that with a cake or danish where the butter is an integral part of the taste, but for yeast breads it works well.) Soymilks vary a lot in consistency and taste, so FYI I use Whole Foods's vanilla soymilk. At $1.49, it's cheap and good. Also, for anyone confused a little by King Arthur's calling for potato flakes, not potato buds, in their recipes calling for potato--I couldn't figure out exactly what they meant, but ended up using Barbara's brand instant mashed potatoes (which don't have chemicals like the mainstream brands), and they worked great.

I checked this out from the library, but am planning on buying a copy for myself as well as a couple to give as gifts. Great recipes, very reliable. I like the 100% Whole Wheat Sandwich bread, and all my kids love it as well--even my super-picky 1-year-old has been gobbling it down.

For people who don't want to buy instant yeast, it's easy to substitute regular active dry yeast--I buy it in a large container at Costco and keep it in my freezer. It lasts a year or more with no loss of effectiveness. You can't add ADY directly to the dough--first mix it with a little warm water (part of the water called for in the ingredient list). Wait about five minutes, until it's dissolved and puffy; at that point you can follow the regular directions. Not a hassle at all--I use those five minutes to gather my other ingredients.

Kosher bakers will have to adapt most of the recipes in this book, since we don't usually bake bread that contains dairy ingredients. I haven't had problems doing this. In the yeast bread recipes, I substitute canola oil for the butter, and use vanilla soymilk for the milk. Those of you concerned about healthier recipes could give this a try and see how it works for you. I've found the recipes to be flexible. (Obviously I wouldn't do that with a cake or danish where the butter is an integral part of the taste, but for yeast breads it works well.) Soymilks vary a lot in consistency and taste, so FYI I use Whole Foods's vanilla soymilk. At $1.49, it's cheap and good. Also, for anyone confused a little by King Arthur's calling for potato flakes, not potato buds, in their recipes calling for potato--I couldn't figure out exactly what they meant, but ended up using Barbara's brand instant mashed potatoes (which don't have chemicals like the mainstream brands), and they worked great.

The book is excellent. You have a much better chance of being successful with baking anything if you understand the interplay of the ingredients, and the authors do an outstanding job of teaching just that. There is an adequate to good range of recipes, and detailed explanations of when a non-whole grain ingredient is required.

Negative reviews regarding fat and white flour quite simply didn't read the book thoroughly, or are suffering undering the misunderstanding that our country still has regarding fat- it isn't evil, and the book doesn't bill itself as low-calorie, so it is wrong to condemn it for not being so. The recipes here are so much better than what is out there, while still maintaining GOOD TASTE (the whole point, right!?) that you can't do wrong with it.

All I have to say is don't buy this if you are looking to improve your health. Most of the recipes have sugar, eggs, heavy cream, cheese or some other high fat dairy product in them, not to mention liberal amounts of white flour. I would think that most people looking for a whole grain cookbook would want one that was more nutritionally sound.

Descriptions of the various whole grains' characteristics and best uses make this book worth the price.

On the other hand, the King Arthur bakers have chosen to use only instant yeast, without even a nod to those of us who buy traditional dry yeast in bulk for economy. Only an experienced baker will be able to adapt the recipes for traditional yeast.

Worse is the KA bakers' dedication to butter for the fat in most, if not all, of the recipes. Many bakers try to use unsaturated or monosaturated oils instead of butter, and with great success. Nowhere in the book have I found even a brief reference to butter alternatives.

Finally, for many localvores, orange juice (which is used in many of the whole wheat recipes) is not allowable.

I've recently joined Weight Watchers and am enjoying whole wheat pasta, breads, wraps, etc. I was hoping that this cookbook would give me some lower calorie recipe options, but so far I haven't found any.

This cookbook has helped me add more whole grains to my repertoire of cooking and diet. Everything I have made has come out wonderfully, from Irish Oatmeal with dried fruit & Maple Cream to the Cinnamon-Swirl Oatmeal toasting bread! I recommend this cookbook to anyone who wants to add whole grains to their diet in a practical and easy way. I have other King Arthur cookbooks and as usual, this one does not disappoint!

I've tried to adapt recipes I have to 100% whole wheat, with poor results, so I decided to purchase a book dedicated to this subject. Wow, what a difference King Authur's experience makes to your results! Since trying to bake healthier cookies, breads, etc. my experiments came out heavy and dry. The several I have tried so far from this book have come out delicious. The instructions are clear, so even a beginner (which I am not) could have great results. One of the the things I really like in this book is that when they do something a little different, they tell you why. For example, they include 2 T. orange juice added to the 100% whole wheat sandwich bread; and they explain that the orange juice counteracts some of the negative effects of the tannic flavor that some perceive in whole wheat bread. The book is also a great value; since it is a hard cover, and about 2 inches thick.

The King Arthur Flour Company is employee-owned and operated, and it's far more than just a flour company. They offer many baking classes at their facilities, have an on-site bakery that's beyond compare as far as I'm concerned, and spend a great deal of time and effort perfecting recipes and techniques. One of the things I always loved about their catalog, in fact, was that it was clear from their item descriptions that they'd kitchen-tested and used every single item they recommended, and they often recommended uses for things that went beyond the obvious.

All of this effort has been expertly translated onto the printed page in their whole grain baking cookbook. It's a huge cookbook filled with hundreds of recipes for everything from pita bread to tortillas, scallion pancakes to muffins, multigrain pancake mix to yeasted breads of all kinds. Recipes go hand-in-hand with plenty of instructional content to help you make the most of unusual flours and grains-not just whole wheat, but everything from rye to spelt, buckwheat to barley.

Recipes come with plenty of handy notes to tell you what to expect and why the recipes were constructed in a given manner. They also come with nutritional information (including the number of grams of whole grains in a serving) as well as related bakers' tips. There are whole sections on how to make use of various grains-including wheat berries, cracked wheat, wheat flakes, wheat bran, and vital wheat gluten. The tips address not just how to achieve the physical results you want, but how to achieve the tastes you'll enjoy.

As for the recipes, how about a whole grain pancake mix that you freeze, then combine with buttermilk (or milk and plain yogurt) and an egg whenever you want pancakes? We have some in our freezer right now, and I can assure you it's as delicious as it is simple. One example of KAF's ingenuity is the use of a very small amount of orange juice in the pancake batters to help offset some of the taste that people tend not to like in whole wheat. If you're okay with the taste of whole wheat you can leave it out, but it's a great, simple technique if you need the help.

What about whole grain tortillas and pita breads? This is the first time we've made those particular flat breads for ourselves, and they were absolutely delicious, not to mention surprisingly easy.

KAF applies whole grains to everything, including pies, crumbles, turnovers, quiches, croissants, doughnuts, granola bars, cookies, scones, biscuits, sticky buns, bread pudding, and of course all manner of breads themselves: micro-brewery honey-wheat bread, walnut whole wheat bread, Irish porridge bread, hummus bread, golden malted wheat bread, and on and on. Everything we've made from this book has come out perfectly, and that isn't an exaggeration.

I'm just a beginner home cook and baker, and for a while I was using only refined wheat flour to bake my cakes, cookies, yeast breads, and quick breads -- then I decided to move to whole wheat and other whole grains. While the more independent and adventurous among us may just troll the internet and/or sub and experiment for themselves to see how various whole grains can change a normal non-whole grain recipe, the rest of us need this book to provide a good starting point.

I've only made three recipes: herbed whole wheat pizza dough, zucchini (quick) bread, and sour cream muffins (with strawberries). While my attempt at the pizza dough needed more work (I felt it used too much yeast), it still turned out okay. My other two baked products were much better, and were both very well received by my co-workers. The zucchini bread was not too sweet or dense, and the sour cream muffins (where I subbed yogurt for sour cream) were light and tangy. I did think the muffin recipe filled my normal-size 1-dozen muffin tin much fuller than I was used to, but it made for muffins with nice and high "mushroom" tops. The sour cream muffin recipe is definitely a good basic whole wheat flour muffin recipe to add your own personal touches to.

Many of the sidebar notes/tips sprinkled throughout the book among the recipes are extremely useful. There is also nutritional information for each recipe. Overall this lengthy tome provides a fine introduction to whole grain baking.

Everything I have baked from this cookbook has turned out to be wonderful. The recipes are not health conscious, but they are all delicious. The honey whole wheat biscuits are incredible! The directions are detailed, and even my husband has fun reading this book. I heartily recommend it for all bakers.

This is really a great book for anyone who is trying to add whole grains to their diet. Lots of great recipes and tips for everyone, from the beginner to the more seasoned baker. I am really excited and can't wait to try these recipes. You won't be disappointed.

This book is a wonderful book on baking basics and baking secrets. I feel it has taken me from a complete novice baker to one who can turn out some delectable delights.

I found I wasn't storing my flour properly nor using the right yeast for my bread. I don't know how anyone could become a competent baker without this book.

Tom Merriam

Excellent baking resource for whole grains. Makes healthy baking easier.

The new King Arthur Whole Grain Cookbook is well organized and comprehensive in its scope. The illustrations are excellent. Information about various flour and leavening combinations are very helpful. The Butter Cake is excellent! I look forward to many happy hours in the kitchen and then serving my family with more healthy fare.

I have baked several items from this book (apple cake, chocolate stout cake, pancakes, filled scones, muffins, etc.). All had great taste and texture. The recipes are clear and include nutrition info. I now go to this book first when I want to bake. One caveat: while the recipes are whole grain, they have as many calories as comparable white flour recipes. So, it's probably not a good idea to overdo just because they're more healthful, tempting as it is.

I bought this book because I love all of the other KA books I own and why not try to incorporate more whole grains in my baking. My kids love to bake with me and this is a way to make it a little healthier. It's not "health food" there's sugar, chocolate etc but it's happy medium. I'm baking with spelt, oats, whole wheat flour, etc and we're all loving it. I also love the all the KA baking books have nutritional info for each recipe at the end of the recipe.

This is a terrific book of recipes. Any die hard bakers out there will find dozens of great recipes from a top shelf name in the industry. King Arthur products are the best and I am happy to endorse them along with this baking book. Get it, you'll really like it.

This cookbook is absolutely great. Very detailed, lots of explanation and even history behind recipes. If you read cookbooks like a good novel, this is a must. The recipes are well tested and full of cool whole grains without tasting like what you would typically think of as "whole grain". My husband has tested the chocolate chip cookie recipe and it won him over which is no small feat.

This is a terrific book of recipes. Any die hard bakers out there will find dozens of great recipes from a top shelf name in the industry. King Arthur products are the best and I am happy to endorse them along with this baking book. Get it, you'll really like it.

This cookbook is absolutely great. Very detailed, lots of explanation and even history behind recipes. If you read cookbooks like a good novel, this is a must. The recipes are well tested and full of cool whole grains without tasting like what you would typically think of as "whole grain". My husband has tested the chocolate chip cookie recipe and it won him over which is no small feat.