Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

With this whole grain follow-up to the acclaimed Bread Maker's Apprentice, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, Peter Reinhart's Whole Grain Breads is the definitive guide to baking incredible and healthful artisan-quality bread.

• Master bread baker and innovator Peter Reinhart's answer to the whole grain revolution, with time-saving techniques for making extraordinary whole grain breads, bagels, crackers, and more.
• Includes 55 master formulas (including baker's percentages, nutrition facts, and ingredient measures in volume, ounce, and gram measures), plus 40 styled food shots and 150 instructional photos.
• The Bread Baker's Apprentice was the 2002 James Beard Cookbook of the Year and 2002 IACP Cookbook of the Year. Crust and Crumb was a 1999 James Beard Award Winner.
• Peter Reinhart's books have sold more than 175,000 copies.

"'Bread is back, Reinhart (The Bread Baker's Apprentice) asserts, and it's better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat's route from stalk to loaf and patiently walks through the new technique's theory and process, in order to arm bakers with every bit of information before they start kneading. The level of technical detail and demand for scientific precision may overwhelm amateurs, but anyone with some experience working with bread dough and starters, as well as a desire to get to the next level, will be gratified by Reinhart's intense but friendly approach. In the more than 50 recipes, from a variety of breads including multigrain loaves, whole wheat cinnamon buns, brioche and crispy lavash, Reinhart builds on the first chapters with detailed commentary on ingredients and preparation, encouraging bakers to own the process but never leaving them in the lurch. Whether or not a home baker is looking for healthier recipes, Reinhart's peerless way of writing about bread is sure to inspire a new respect for whole grains. Color photos not seen by PW.' Publishers Weekly (Copyright Reed Business Information, Inc.)" Publishers Weekly (Copyright Reed Business Information, Inc.)

"[An] impressive new work....[H]ighly recommended." Library Journal

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 Bakers Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any youve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, youll 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 Reinharts 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 Reinharts 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 Junipers Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Junipers Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Bakers Apprentice.

 

 

 

 

 

 

Master bread baker and innovator Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. The definitive guide to baking incredible and healthful artisan-quality bread includes recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads.Ten Speed Press

Peter Reinhart is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the co-founder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

Acknowledgments - viii

Introduction - 1

I. FOLLOWING THE FLAVOR: A BREAD BAKERS JOURNEY BACK TO WHOLE GRAINS - 5

II. FROM WHEAT TO EAT: A TUTORIAL - 25

The Life and Times of Wheat - 26

The Anatomy of a Wheat Kernel - 28

The Twelve Stages of Bread Revisited - 34

Enzymes - 39

The Secret Life of Dough - 46

III. THE THEORY AND PROCESS OF DELAYED FERMENTATION - 57

Making the Pre-doughs - 59

Making the Final Dough - 76

Master Formula - 78

Techniques for Forming Traditional Bread Shapes - 87

IV. THE BREADS - 93

Enriched Breads

100% Whole Wheat Sandwich Bread - 95

Transitional Whole Wheat Sandwich Bread - 99

Multigrain Struan - 102

Transitional Multigrain Sandwich Bread - 106

Oat Bran Broom Bread - 109

Rye Sandwich Meteil - 112

Rye Sandwich Seigle - 116

Transitional Rye Sandwich Bread - 119

Potato Onion Rye Meteil - 122

Potato Rosemary Bread - 125

Anadama Bread - 129

Whole Wheat Cinnamon Raisin Bread - 132

Whole Wheat Cinnamon Buns - 136

Transitional Cinnamon Raisin Bread (and Buns) - 140

Whole Wheat Challah - 144

Transitional Challah - 149

Hearth Breads

Whole Wheat Hearth Bread - 153

Transitional Country Hearth Bread - 156

Multigrain Hearth Bread - 158

Transitional Multigrain Hearth Bread - 161

High-Extraction Flour Miche - 164

Three Rye Hearth Bread Variations - 169

Transitional Rye Hearth Meteil - 178

Transitional Rye Hearth Seigle - 181

Specialty Breads

Power Bread - 185

Whole Wheat and Sprouted Grain Bread - 189

100% Sprouted Grain Bread - 192

Whole Wheat Mash Bread - 195

Multigrain Mash Bread - 201

Steamed Boston Brown Bread - 202

Spent-Grain Bread - 205

International Breads

Transitional German-Style Many Seed Bread - 210

Whole Wheat Brioche - 214

Vollkornbrot - 219

Bavarian Pumpernickel - 224

Hutzelbrot with Dried Fruit - 228

Swedish Limpa Rye Bread - 233

Santa Lucia Buns - 236

Hapanleipä and Vorterkaker - 240

Julekage, Panettone, and Stollen - 245

Bagels and Flatbreads

Whole Wheat, Multigrain, and Pumpernickel Bagels - 252

Whole Wheat Focaccia - 260

Transitional Rustic Bread and Focaccia - 264

Whole Wheat and Multigrain Pizza Dough - 267

Whole Wheat Pita Bread - 273

Whole Wheat Naan - 278

Chapatis, Parathas, and Roti - 281

Injera - 283

Crackers

Whole Wheat Matzo - 285

Lavash - 289

Thin Wheat Crackers - 291

Seeded Crackers - 293

Graham Crackers - 296

Glossary - 299

Resources - 304

Index - 306