This pathbreaking book encompasses a wide range of baking recipes with whole flours—from simple cookies, crackers, and cakes to pizzas and flatbreads, glorious sourdough loaves, stunning tarts, and festive bakes—all while introducing a new balance in baking for modern palates.

Inspired by the bounty of the Mediterranean, Baking with Ancient Grains offers captivating contemporary recipes, showing how pleasure at the table can go hand in hand with a better diet.

This balance is rooted in three guiding principles: 

•Wholesome flours 
•Heart-healthy olive oil 
•Little to no sweeteners 

Comprehensive yet accessible, with an emphasis on helping novice bakers succeed, this book builds on the eating philosophy the author brought to her previous two award-winning ancient grains cookbooks.

The 75 nutrient-packed recipes, savory or just sweet enough, are tailored for today’s health-aware readers, using olive oil and trending flours including buckwheat, sustainable millet, and fiber-rich rye. Each chapter will include an introductory essay, and the recipes will be accompanied by timelines, tips, variations, recipe notes, and bread spreads.

About The Author

Maria Speck is a veteran journalist and the award-winning author of Ancient Grains for Modern Meals and Simply Ancient Grains (published by Ten Speed). She worked for Germany’s largest news agency, DPA, before coming to the United States on a Knight Fellowship in the Journalism Department at Stanford University. 

Simply Ancient Grains was selected as a top cookbook for 2015 by the Washington Post, the Huffington Post, and Sweet Paul, as well as on NPR’s "Here & Now." Maria’s first cookbook, Ancient Grains for Modern Meals, won multiple awards, among them the coveted Julia Child Award and the Health and Special Diet award from the International Association of Culinary Professionals (IACP) as well as a Gourmand Award. Both the New York Times and the Washington Post named Simply Ancient Grains a top cookbook, and Cooking Light magazine included it as one of the 100 best cookbooks of the past 25 years. 

Maria has been interviewed on Martha Stewart Living Radio, Jamie Oliver’s website, The Kojo Nnamdi Show, The Leonard Lopate Show (WNYC), Wisconsin Public Radio, the Boston Globe, Epicurious.com, and TakePart.com. Her hometown of Cambridge, MA has recognized her work with an honorable mention as a Food Hero. Raised in Greece and Germany, Maria has a lifelong passion for whole grains. She is a veteran journalist and food writer, and has contributed to Gourmet, Eating Well, Saveur, and Gastronomica, among many other publications.