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With recipes honed through years of living at a working gristmill, this collection features corn, wheat, rye, buckwheat, and multi-grain bread recipes, as well as some for holidays, cultural breads, desserts, main dishes, and other categories. With homey advice and memories interspersed throughout, this is a homey and comforting introduction to baking with whole-grains. 252 pages, softcover.
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