In this book he shares his knowledge of bread and baking and the simple idea that bread made with lots of whole grain and slow fermentation is one of the healthiest things we can eat - and that everyone can learn how to make it.

Through detailed, delicious recipes, step-by-step sequences, in-depth information on ingredients and trouble-shooting sections, this book provides all the help you need on your journey to becoming a better baker.

The book is built around four types of dough - Wheat, Wholegrain, Rye and Enriched. Techniques and basic recipes are followed by variations to expand your range. From Rye and Spelt Breads to Wholegrain Bread with Apples and Sunflower Seeds and Gingerbread Hearts, the book is an essential guide to Nordic baking in its many delicious forms.