Ancient Grains, New Bread

This book is suitable for home bakers and professional bakers who want to work with ancient grains and Dutch grain. The book offers various techniques for baking beautiful bread from these grains.

The book contains 55 bread recipes. The grains that play the main role are einkorn, emmer, rivet, spelt, and common wheat, as well as rye and tritordeum. The book also includes recipes for low-gluten and gluten-free breads, with ingredients such as oats, barley, and buckwheat.

The book is also intended for anyone who wants to know everything about the long history of grains and how closely humanity is connected to them. You will read about each individual wheat variety – from einkorn to common wheat – about rye and other grains, and about pseudograins. About how ancient grains disappeared, how landraces disappeared. And how important it is to bring them back from oblivion and to sow them. You can see this happening all over the world.

Finally, you will read what is specific about cultivating ancient grains, how special it is that we still have so many mills in our country that can grind flour from them. You will see how the cultivation of ancient grains leads to new connections between grower, miller, baker, and consumer.