― I decided to share one last bread from King Arthur Flour's Whole Grain Baking. I wrote about this book for my column, Knead the Book, on Serious Eats, and I really liked all of the breads I baked. Sure, you can substitute whole grain flours for white flour, and it will usually work. But why not use recipes that are designed for whole grains? ∙ That's what this book is all about. So far, I haven't found any recipes that I didn't like. And quite a few that I know I'll be making again and [...].