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The Whole Grain Cookbook
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The Whole Grain Cookbook

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Grain truly is the staff of life - tasty, versatile, and highly nutritious. This is more than just a recipe book. It's also a history and comprehensive reference book for grains.

  • 300+ recipes for wheat, barley, corn, oats, rye, spelt, amaranth, millet, quinoa and more
  • Information on buying, storing and grinding grains at home
  • Recipes include: Wheat-Berry Stew, Stone-Ground Whole Wheat Bread, Thai Rice Balls, Buckwheat Date-Nut Bread, South African Bush Bread and Applejack Oat Cake
  • Livingston
  • 9-1/4" x 7"
  • 302 pp.
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Part One: New World Grains
  1. Amaranth
  2. Quinoa
  3. Corn or Maize
Part Two: Grains of Glute
  1. Wheat
  2. Spelt
  3. QK-77
  4. Triticale
  5. Rye
Part Three: Other Old World Grains
  1. Oats
  2. Rice
  3. Barley
  4. Millet
  5. Tef
  6. Sorghum Fonio and Other Third Millennium Grains
Part Four: Other Breadstuff
  1. Buckwheat
  2. Chickpeas
  3. Beans and Peas
  4. Seeds
  5. Nuts
  6. Wild Grist
Part Five:Mixing and Grinding Seeds and Grains
  1. Ezekial Mixes
  2. Grinding Your Own
Sources Further Reading

Excerpt from Chapter 9: Oats.

Oatmeal Cake
Here's and old recipe made with oats and wheat flour. All-purpose flour from the supermarket will work.
The Cake  
1 1/3 c. wheat flour 2 lg. chicken eggs
1 c. rolled oats 1 tsp. baking soda
1 c. brown sugar 1 tsp. cinnamon
1 c. white sugar ½ tsp grated nutmeg
1½ c. water ½tsp salt
½ butter or margarine  
The Topping
½ c. chopped pecans or other nuts ¼ c. shredded coconut
¼ c. brown sugar ¼ heavy cream
1 tsp. vanilla  

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