whole grain book recommendation?

I'm not sure if her books are still in print, but she's got at least one great whole grain cookbook that I use a lot.  And I've looked at the King Arthur Whole Grain cookbook from the library, and I wouldn't mind having that one too.

Actually i think that your choice should be based on the percentage of wholegrain you want to use in your doughs. Essentially Reinhart is aiming for 100% wholegrain but supplies you with 50% variations while the KAF book is aimed at providing 50% wholegrain recipies.

So think a bit about whatyou want from the book and it shouldn't be that hard.

The KAF book (which I have) is excellent.  It is more than just a bread book, since in includes recipes for cookies, cakes, crackers, bars, etc.  Measurements are given in volume and weight (ounces).

The Beatrice Ojakangas book, which I also have, is also good.  I like that she gives three different sizes for each recipe; that way you don't have to guesstimate how much to adjust for a larger or smaller pan.  She gives her measurements in volumes only.  While some of her breads can be baked hearth-style, she leans more toward panned loaves.  She also gives directions for mixing by hand, by mixer, by food processor or by bread machine.  You may love that, or it may drive you nuts.  She gives a nod to sourdough, but most of her recipes are yeasted.

Reinhart's book is still on my wish list.

PMcCool

Hi there:

I just got "Local Breads" by Daniel Leader, and although it isn't specifically a whole grain cookbook, many of the recipes use different whole grains. It also has one of the best and most rational treatments of sourdough that I have seen, and he also has information about baking with unusual flours, like spelt or soy flours. The breads have been inspired by his trips to France, Italy, and Eastern Europe. Hence, I'm looking forward to trying many of the hearty breads from Poland, Germany and the Czech republic.

The Book of Bread is authored by Judith & Evan Jones.  Laurel's Kitchen Bread Book recipes use only 100% whole grain; the Book of Bread has a variety of recipes, some of which include whole grains.  Both books have good instructional text, particularly Laurel's Kitchen.  Be careful if you order Laurel's; there's also an earlier cookbook titled "Laurel's Kitchen" which is not limited to bread recipes.  If your public library has a good selection of bread books you could check out several for test runs before you buy.  Many libraries welcome their users' suggestions for new books.  You could suggest one or two bread books.

I'm also a big fan of both Reinhart's Whole Grain Breads and the Laurel's Kitchen Bread Book, at least if you're looking to make 100% whole-grain breads.  I would consider Reinhart's book the more indispensable of the two, but Laurel has the wider variety of recipes (I just made her black bean raisin bread, which was quite tasty).

I second shakleford's recommendation.  These are the two best.  Laurel's book is, I think, the sine qua non of whole-grain bread baking (refined flour is not mentioned at all).  Reinhart, who was influenced by Laurel, updates her methods, but, as has been mentioned, does have a few half-and-half breads.

Here's another book that I don't think anyone else has mentioned.  Susan Jane Chaney's Breadtime (Chaney once of the Moosewood Restaurant).  It doesn't tout itself as whole grain, but it is.  Quantities are all volumes, no weights.  A good whole-grain bread library addition if you can find it.

Rosalie

There are two more books I'd like to recommend. 

First, one of my favorite books, is Andrew Whitley's excellent "Bread Matters". While this book does not deal solely with whole grain breads, many of the breads contain high proportions of whole grains and/or can easily be adapted to be whole grain breads. This is a very well rounded book, with bread recipes from sourdough to sweet breads to gluten free breads (His treatment of sourdough rye breads, for example, is exceptional. His sourdough rye bread recipe is fantastic). This book is also fun to read. The recipes are given in a very friendly, chatty, manner rather than step-by-step instructions. This may not fit everyone. Still, I found all the recipes to be extremely precise and easy to follow. Unfortunately, this book is not available in the US, and must be mail-ordered from England. 

Another excellent whole grain book (this time from Australia) is John Downes's book on bread. It is a small volume, but it has fantastic recipes. The book is called "Natural Tucker Bread Book".  It has a large number of whole grain bread recipes (as well as some not-whole-grain). Of the more or less 60 recipes in the book (I don't have it with me at the moment), about a third a sourdough. About another third are yeast-leavened. Then there are a few unleavened breads and a few other interesting breads. The first half of the book deals with the author's approach to bread baking, with detailed instructions. The second half is full of bread recipes. A word of warnin, though: the author assumes you have read the first part, and most of the recipes are very concise (some a mere list of ingredients and one sentence of instructions). 

I heartily recommend both books. I've baked a bit from both and have been extremely pleased with the results. 

My bread blog: http://grainpower.wordpress.com

I have Reinhart's book I also have the Bob's Red Mill book http://www.amazon.com/Bobs-Red-Mill-Baking-Book/dp/B000PHWDNA/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1218747897&sr=1-1 which is very similar to the KAF book and I like them both.