Back to the roots: Old and nearly forgotten grains like emmer, einkorn, and spelt are more sought after than ever. Now they finally find their way into your bread maker. Trained baker and pastry chef Mirjam Beile guides you step by step to heavenly enjoyment of ancient bread. Get to know the old treasures and their valuable ingredients in detailed portraits and discover over 50 rustic recipes: from carrot ancient grain bread to spelt-einkorn-emmer bread and light rye sourdough bread. No bread maker? No problem: all recipes are guaranteed to succeed in the oven as well. As a crowning touch, we invite you to an ancient coffee gathering: how about apple bread and cherry poppy seed cake?.