From the Backcover Simple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns. The very act of bread baking itself provides a welcome diversion from the computer screen or office -- and a gratifying result, no matter one's other occupations! Two sisters, whose family has operated a mill for two generations producing stone-ground flours, bring these recipes from the family and neighbors in West Virginia. Here are more than 180 recipes for a multitude of breads, sweet rolls, international grain dishes, and desserts. Each recipe is explained in thorough detail for a novice as well as an experienced baker. So it is no surprise that we both graduated from college with majors in Home Economics. Sarah continued with degrees in Early Childhood Education and in Occupational Therapy. Mary Beth received a master's in Foods and Nutrition and became a registered dietitian. This cookbook, however, does not grow out of our formal education; instead it rises out of our experience and our love of whole grains. Currently, Sarah lives in Mount Joy, Pennsylvania, with her husband Herb and the youngest of their three daughters. Sarah is an occupational therapist at Wernersville State Hospital where she started a "Dough-it-yourself" bread-baking therapy group. Mary Beth is a consultant dietitian in private practice. She lives near the homeplace in West Virginia with her husband, Lester, who is the miller at The Old Mill. Together they also direct Mountain Retreat, a small Christian retreat center with a theme of "discovering the connection between the spiritual and the organic sources of life."