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We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.



Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.




 

 

 

 

 

 


From the Hardcover edition.
Published: Random House Publishing Group on May 18, 2011
ISBN: 9781607741305
List price: $18.99
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The book contains recipes for very good whole grain breads. It introduces an easy and interesting system that really works. However, many recipes are a little rich and sweet for my tastes. This is easily corrected.read more
Is this review helpful? Yes | NoThank you for your feedback.
I love Reinhart's style, he really goes into the chemistry behind the bread making process, without getting too technical. This book is all about whole grain breads and how to extract as much flavor as possible from the grain in a home kitchen. A must have for home bakers who want to use more whole grains.read more
Is this review helpful? Yes | NoThank you for your feedback.
I've had a lot of success with Reinhart's earlier bread baking book, "The Bread Baker's Apprentice." This book is similar, but with an emphasis (as the title suggests) on whole grain breads. It begins with a lengthly explanation of the baking process, including background on Reinhart's innovative techniques for working with whole grain doughs. The recipes seem well organized and easy to follow. I've only baked one recipe from this book, so far---a "Transitional" Country Hearth Bread. "Transitional" means that it's 50% white flour and 50% whole wheat flour, in contrast to the 100% whole wheat flour loaf that precedes it in the book. It turned out just fine, with a thick, crispy crust and a tasty, soft interior. I'm looking forward to trying other recipes. In addition to various loafs made with whole wheat, rye, etc, it also includes whole grain variations on many other breads---cinnamon rolls, challah, bagels, foccachia, etc.read more
Is this review helpful? Yes | NoThank you for your feedback.
Read all reviews

Reviews

The book contains recipes for very good whole grain breads. It introduces an easy and interesting system that really works. However, many recipes are a little rich and sweet for my tastes. This is easily corrected.
Is this review helpful? Yes | NoThank you for your feedback.
I love Reinhart's style, he really goes into the chemistry behind the bread making process, without getting too technical. This book is all about whole grain breads and how to extract as much flavor as possible from the grain in a home kitchen. A must have for home bakers who want to use more whole grains.
Is this review helpful? Yes | NoThank you for your feedback.
I've had a lot of success with Reinhart's earlier bread baking book, "The Bread Baker's Apprentice." This book is similar, but with an emphasis (as the title suggests) on whole grain breads. It begins with a lengthly explanation of the baking process, including background on Reinhart's innovative techniques for working with whole grain doughs. The recipes seem well organized and easy to follow. I've only baked one recipe from this book, so far---a "Transitional" Country Hearth Bread. "Transitional" means that it's 50% white flour and 50% whole wheat flour, in contrast to the 100% whole wheat flour loaf that precedes it in the book. It turned out just fine, with a thick, crispy crust and a tasty, soft interior. I'm looking forward to trying other recipes. In addition to various loafs made with whole wheat, rye, etc, it also includes whole grain variations on many other breads---cinnamon rolls, challah, bagels, foccachia, etc.
Is this review helpful? Yes | NoThank you for your feedback.
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