Whole-Grain Breads

Though many bakers like to think that whole-grain breads are “healthier” or less caloric than breads made from white flour, I like the interesting flavors and textures these grains provide.

Such flours as whole wheat, semolina, and rye are best purchased at a health food store that has a good turnover in these items. Store unused flour in the freezer, and remember to measure flour and allow it to come to room temperature before baking with it.