Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]

By Peter Reinhart and Ron Manville

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.

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.

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.

• Language: English
• Publisher: Random House Publishing Group
• Release date: May 18, 2011
• ISBN: 9781607741305

Reviews for Peter Reinhart's Whole Grain Breads

[sandyamcpherson · Rating: 4 out of 5 stars]

If you are looking for a reference for bread-making, especially with an emphasis on incorporating whole grains and manipulating pre-fermentation techniques, this is the book to choose first. Straightforward instructions, with a wide array of recipes to address all the hearth and artisanal breads you might want to try.Sections on pre-fermentation and autolyse are well-explained. Side column commentary makes it easy to see where tips and minor instructions can be managed. I especially liked the clear tabulation of ingredients as volume, ounces and my preference, grams. The tables also facilitated recalculating ingredients, based on personal preference, keeping the baker's percentages balanced for the basics (F-W-S-Y). Recommended for those less experienced in basic home bread baking yet, highly appropriate for the experienced baker to kick up their talents a notch or more.

[joybee_1 · Rating: 5 out of 5 stars]

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.

[oriboaz_1 · Rating: 5 out of 5 stars]

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.