My review of Kim Boyce’s Good to the Grain: Baking With Whole Grain Flours just went up on the Culinate website. It’s a wonderful book—full of new tastes and thoughtful recipes.
Favorite recipes (so far!) include the whole wheat chocolate chip cookies, the Sand Cookies (made with Kamut flour), the seeded granola, and these oatmeal cookies. My spattering technique can use some work, but I’ll be making lots more of these.
Oh. And the rye crumble bars, filled with jam (I used sour cherry).