Pure whole grain breads are the passion of Schnitzer employees Elmar Zeiser and Bärbel Fielitz. The master baker and the nutritional scientist have been working together for many years for and with Schnitzer partner bakeries. Selected experience-based recipes using freshly ground grain have been compiled in this baking book for interested hobby bakers and grain mill owners. The sturdy ring-bound pages allow for easy handling of the book while baking and make it simple to wipe the pages clean. The recipes exclusively use whole grain flour. A wide variety of ways to make delicious whole grain bread are described in detail. Whether using a pre-ferment or a scalded flour mixture, sourdough or overnight dough resting, everything is explained in a clear, easy-to-follow manner and accompanied by diverse illustrations. Explanations of the baking process can be found in the theory section. To inspire a love for baking and enjoying pure whole grain breads.