With everything from raspberry-millet muffins to oatmeal rolls with herbs and sun-dried tomatoes, veteran bread maker and author Beth Hensperger is back with a delightful book on baking with whole grains. Using clear, easy-to-follow instructions, Hensperger lays out foolproof methods for handling over a dozen kinds of grains and flours, including tips and recipes for bread machine users. Filled with mouthwatering color photographs, The Pleasure of Whole Grain Breads offers speedy quick breads for the busy cook, slow-rising yeast breads for the dedicated baker, and intriguing cross-cultural recipes (including Ethiopian injera, French chickpea crepes, and quinoa tortillas) for the culinary globetrotter. Healthy, delicious, and surprisingly simple to bake, these are whole grain breads to please every eater.