Whole Grain Bread

Bread making is getting back to its roots. Instead of using pre-packaged wheat flour, expert bakers are choosing alternative grains like freekeh, barley and rye, and milling them in-house. Home cooks are catching on, too, according to kitchen designer Blue Arnold: “Fifteen years ago, it wasn’t normal to grind your own coffee,” he says. “Similarly, grinding your own grains is becoming more and more common. Now people want freshness. They want to do it from scratch. And they want a designated area for milling, just like with coffee.” F&W's guide will teach you about everything from milling your own grains to baking the perfect loaf of bread.

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Food & Wine: How to Make Spelt Garlic Knots
How to Make Spelt Garlic Knots
We’re calling it: 2017 is the year of the garlic knot. And the 
best part about these revamped classics taking Brooklyn by storm? They’re not only good, they’re good for you. At newly opened Gristmill 
in Park Slope, dough wunderkind Jake Novick-Finder has 
a devoted following for his reinvention of the beloved 
pizza shop snack. Made with fresh, locally milled flour (which is more nutrient-dense) and whole-grain spelt flour, 
his garlic knots are chewier 
and more flavorful than your standard knots. He finishes them with a liberal sprinkling of everything-bagel spice and cacio e pepe toppings. “But they still hit that same nostalgic note,” he says. —Julia Heffelfinger