Notes from Whole Grains Everyday Everyway by Lorna Sass

What is a whole grain?
A kernel of whole grain is comprised of 3 edible parts, the bran, the germ & the endosperm. Some grains have a 4th part, the hull or husk which is an inedible protective covering.

Read the label
Just because the label says "7 grain" or "9 grain" the bread may include flour from those grains but it may not include any of the bran or germ from whole grains.

Whole grains are living foods
heat, light and air are the enemies. Grains can become rancid if not stored properly. Refrigerate whole grains in tightly sealed containers (or freeze them)

When cooking whole grains be flexible
If the grain is still not soft enough but has absorbed all the liquid you may need to add more liquid. Or, maybe the grain is soft enough and you have to drain a bit of the excess liquid. Because of the variation it is usually easier to cook the grain then prepare the recipe. The grain will take the seasoning better at this point.

Whole Grain Flours
Whole grain flours contain particles of the fiber and mineral rich bran and the vitamin and oil rich germ. They require special care because the oil is prone to rancidity. Opt for stone ground when it is available. Stone grinding creates minimal heat so it preserves more of the nutritional value of the germ; especially heat sensitive vitamin E. Vitamin E acts as an antioxident keeping the flour fresh longer. Refrigerate your whole grain flour.

Whole Wheat Pastry Flour
WW pastry flour is lighter than whole wheat flour because it contains less protein and therfore less gluten. Try whole grain spelt flour in quick breads because it reacts very much like all purpose flour. It makes a good base for moist cakes and delicate cookies.

Use spelt flour in your favorite recipe

1. equal exchange spelt for all purpose
   
2. increase baking powder by 1/4 - 1/2 teaspoon per cup of flour
3. Include 1/4 teaspoon or so baking soda plus an acid such as buttermilk to create additional leavening action
4. Increase the liquid by 1 tablespoon per cup of flour