The Laurel's Kitchen Bread Book by Bronwen Godfrey, Carol Flinders, Laurel Robertson (1984, Book, Illustrated)

As my husband and I sought to improve our diet under the research of the Weston Price Foundation, I begin milling my own flour for bread baking. After several failed loaves and poor pie crusts, I began to seek out resources to improve my baking. I checked out a stack of library books and poured over them all. I immediately found that LKBB was the only one I needed and I renewed it several times before I purchased my own copy. LKBB is a comprehensive cookbook for baking with fresh milled flour. Using a home grain mill and this book will almost guarantee success. It is not your typical cookbook, in that it is helpful to begin by reading it cover to cover. She is a fascinating author and the book easily held my attention. She has an incredible grasp on giving important details in clear steps that are easy to follow. There are two editions of the book available, and the word is that the second edition has a chapter on using a bread machine; other than that they are basically the same. Her other books are also helpful (in fact her pie crust recipe is in Laurel's Kitchen). Honestly, I read portions of this book everyweek. You must try the desem recipe, but don't start there. Begin with the buttermilk bread recipe and use some of the dough for cinnamon rolls. That will sell you on the book right off the bat. The crunchy millet bread is our family's favorite daily bread. She says at the begining of her recipe that it is "devastating as toast". She doesn't lie.