Whole-grain baking as such is really for a limited audience, but this remarkable manual by the authors of the perennially useful Laurel's Kitchen has something to say to just about any serious breakmaker. Whole-wheat flours--to say nothing of rye and other flours--are a tremendous technical challenge. The authors' guide to the handling of the various whole grains is as patient and illuminating as anything in the bread literature. They provide a lengthy, annotated beginners' recipe, some good ideas on attempting the French baguette, and an intriguing Belgian-developed starter method. As for the recipes: like many in the first book, they lean heavily toward nutritional overkill. But health-food buffs and orthodox cooks should be able to agree on the merits of many selections such as German Votlkornbrot, Indian chapatis, and some delightful dishes using stale or failed loaves--for example, a Danish sour-milk recipe with sourdough rye crumbs. Intelligent and imaginative.