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Ulrike Schneider / Jutta Schneider -
ISBN: 978-3-7995-1121-6
Hardcover
144 pages
with numerous photographs
Format 19 x 24 cm
EUR 19.99

Information sheet

Baking with Ancient Grains

Spelt, Emmer, Kamut and Other Grains
Everybody's talking about the ancient grains spelt, einkorn, emmer and kamut, but also about pseudo-cereals such as quinoa, amaranth and chia. Ancient grains have a lot to offer; they are varied, full of nutrients, and taste delicious. But how do you grow sprouts or make sourdough, how do you work with the soft dough made of einkorn, and which kind of spelt makes the best yeast dough?

From a simple bread recipe to a wholegrain bread with a DIY sourdough starter, from sponge cakes, pound cakes and short pastries to cookies, brownies and tarts, all the recipes are baked exclusively from ancient grains. The recipes are supplemented with pseudo-cereals such as buckwheat, quinoa and amaranth, and often combined with seeds, nuts, oats, barley, chestnuts and potatoes. Give them a try!
ancient grains are conquering supermarket shelves
many people avoid wheat and are looking for alternatives
follow up to the popular title Bread by the same authors
More information in German
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