There's a new cookbook out on whole grain baking by my favorite "health food" cook (and Christian mom), Sue Gregg.  She has adapted her recipes to use the "two-step" process advocated by Erin's favorite "Nourishing Traditions" cookbook!

I just ordered it and will report back.

Sue Gregg got positive press at Holly Pierlot's Mother's Rule of Life website, in case someone needs another Catholic mom endorsement of it to be encouraged to try.  I have had great luck with making whole grain breads, muffins and, yes, Kevin, waffles, that my family actually really likes to eat using Sue's previous techniques.  The new soaking and sprouting techniques are supposed to make the breads more nutitious. 

Kevin - don't start in about my whole grain waffles.  If you ate one, you'd like it. So there.

Here's the blurb:

 NEW 2007:  Introduction to Whole Grain Baking with Blender Batter Baking and The Two Stage Process. 12 model quick bread recipes and 18 yeast bread recipes apply Nourishing Traditions research. Soak, sprout, and sponge to break down phytates, increase nutritional value and improve digestibility. Use allergy alternative grains. Cookbook serves as text for the Baking with Whole Grains curriculum.