481769 -- Recipes from the Old Mill: Baking with Whole Grains
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Recipes from the Old Mill: Baking with Whole Grains
Discover the satisfaction of making your own bread from scratch and delight in its aroma and flavor. Two Mennonite sisters, whose family operated a stone mill for two generations, offer 180 recipes that use a variety of grains, including wheat, corn, rye and buckwheat. Breads, rolls, muffins, international grain dishes and desserts. Myers and Lind, 7" x 9", 251 pp.
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