Happy Monday!  Today I’m continuing my new series on baking with whole grains.  As I mentioned last week, I have started this series as a way to learn more about baking everyday staples with whole grains.  I don’t know about you, but to me this idea was a bit daunting initially.  I’ve worked sporadically with whole grains but until now, hadn’t made a concentrated effort to learn more about the subject.  I was at a loss as to where to even begin this process when the rep from King Arthur Flour suggested the obvious: start with a good whole grain baking cookbook.  They offered to send me a copy of their Whole Grain Baking book as a starting point.

As soon as I cracked it open, I was excited and inspired.  Whole grain baking definitely seems less intimidating armed with a wealth of recipes from a source I already know to be reliable.  All the King Arthur recipes I have tried in the past have been fantastic, and I could see this book was no different.  I paged through the entire book from cover to cover in one sitting, jotting down a long list of all the recipes I wanted to try.  Essentially all of the major baking categories are included here: breakfasts, quick breads/muffins/biscuits/scones, crisps/cobblers/puddings, flatbreads and crackers, yeast breads, sourdough, cookies and bars, cakes, pie and quiche, and pastry.

One of my favorite things about the book is the “whole grains” section near the back.  This includes in depth information on each whole grain – its history, nutritional benefits, notes about the flavor, best uses in baking, and an accompanying recipe. This is exactly the sort of whole grain baking resource I had been looking for, without even realizing it.  There are many other features I really like about this book – the interesting and helpful tips peppered throughout the recipes, useful illustrations for techniques that need a little extra explanation, and nutritional values for each recipe.

There is also a nice little section near the back with weight measurements for many ingredients used in baking.  If you’ve read my blog for long, you know how much I advocate measuring by weight whenever possible, so I love this feature!

Are you interested in trying out this cookbook for yourself?  Head on over to the giveaway page for a chance to win a copy!

 King Arthur Flour graciously offered to sponsor a series of giveaways to accompany my whole grain baking series.  I received a complimentary copy of this book for further learning on the subject.  I initiated the review and giveaway because I loved the book so much.  All words and opinions are my own.

  • Anna Barri

    I want to be able to make a whole grain sourdough bread but with an airy crumb, not a dense one.

    Thanks for the giveaway!

  • HalfBakedHarvest

    Sounds lika a pretty amazing book!

  • Heidi C

    Have you heard of Good to the Grain? It’s the only whole grain book I have right now, and it is pretty neat. The chapters are split up by grain type, which I find to be helpful when I try out a new type of grain.

  • Emily Pence

    Definitely whole grain desserts! Cookies and cakes, primarily.

  • annieseats

    Yes, I bought that as well :)

  • Melissa Brooker

    I don’t qualify for the giveaway as I am Canadian,but I will totally need to get this book!

  • Janna Cheley-McNeil

    I love anything from KAF. Looks like a wonderful book.

  • Peggy May

    I really like your pizza dough recipe and would like a good whole wheat pizza. Also whole grain sourdough breal

  • Nancy B

    Whole grain muffins would be a good start for me.

  • Tamara

    Whole grain desserts (ones that taste good)!

  • beekerzeeker

    Definitely desserts. I’ve made whole wheat breads but never sweets!

  • Kelly

    Whole grain pasta! That would be fun! I’ll bet it’s a thousand times better than dried store stuff! Breakfast foods too…muffins, pancakes, breads, etc! I’m a King Arthur fan!

  • Tanya Phillips

    I have this book, I love it!

  • SunflowerCakery


  • Patti Trygg

    Already own/love/use the King Arthur Flour Cookbook (also ONLY use King Arthur Flours!) Would LOVE to own the King Arthur Flour Whole Grains cookbook!

  • Jackie

    I’m so glad you reviewed this book–I have another King Arthur Flour book and I love it, but I didn’t know this one existed until I saw it here. It also looks wonderful!

  • Sandy F.

    I’d love to learn how to incorporate whole grains into desserts.

  • Patty Little

    Love to make a reliable whole wheat bread that isn’t so boring as my house “special”! Thank you.

  • Teresa

    Would I love to have this book? Hello? Yes Ma’am!!!!!

  • Sally

    I am trying to use more whole grains and this would be very helpful. I find that I just love to sit and look and read through cookbooks. Much more satisfying than getting recipes off the computer. There is just nothing like looking at the pictures in a book.

  • nhoetker

    Love KAF and think I’ll love follwing your blog. I’m working on getting more whole grains in my family’s diet, too. Love to bake all kinds of items…yeast breads to muffins and cakes.

  • Bailey

    I thought I already commented here a couple days ago, but I don’t see my entry. I would like to incorporate more whole grains into my baking, especially cookies and muffins!