Peter Reinharts Whole Grain Breads: New Techniques, Extraordinary Flavor

Overview

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, ...

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

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Overview

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.

 

 

 

 

 

 

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Editorial Reviews

From the Publisher
“We’ve always known how good whole grain breads are for us, but we’ve also known how they’re usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary.”

–Sara Moulton, Food Network host and author of Sara’s Secrets for Weeknight Meals

“No one is better qualified–either as a teacher or as a baker–than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing.”

–Nick Malgieri, author of How to Bake and A Baker’s Tour

Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation.”

–Mollie Katzen, author of The Moosewood Cookbook

“I’ve spent years following directions from more than a dozen bread baking books. I’ve babied bowls of dough in various stages of fermentation, and I’ve only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence.”

–James Peterson, author of Cooking

“Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter’s innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads.”

–Shirley Corriher, author of Cookwise

Publishers Weekly

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. (Oct.)

Copyright 2007 Reed Business Information
Library Journal

Now a baking instructor at Johnson & Wales, Reinhart has written six other books on bread, including the authoritative Bread Baker's Apprentice. His impressive new work introduces a special method he has developed for making delicious artisanal whole-grain breads, from Whole Wheat Challah and Potato Rosemary Bread to Pumpernickel Bagels and Lavash. The first third of the book includes a bread-making tutorial and a detailed explanation of his "delayed-fermentation" technique, illustrated with step-by-step photographs. The 55 recipes, or "master formulas," are equally detailed, and each includes a "Bread Profile," "Commentary," nutritional analyses, and more. These are small-batch recipes, intended to be made in a home kitchen, and the text is aimed at the dedicated home baker, but professionals will also learn from Reinhart's latest title. Highly recommended.


—Judith Sutton
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Product Details

  • ISBN-13: 9781580087599
  • Publisher: Ten Speed Press
  • Publication date: 9/28/2007
  • Edition description: New Edition
  • Pages: 320
  • Sales rank: 158,459
  • Product dimensions: 9.35 (w) x 10.25 (h) x 1.02 (d)

Meet the Author

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder 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.

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Table of Contents

Acknowledgments - viii

Introduction - 1

I. FOLLOWING THE FLAVOR: A BREAD BAKER’S 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

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Sort by: Showing all of 16 Customer Reviews
  • Posted March 27, 2010

    I ordered one for me and after reading it a 2nd for another foodie.

    If you crave textured flavorful bread where does one start? In prior passions needed to research what I liked and didn't like about beer I attended a 6 week beer making class concluded it's the ingredients and process applying that experience to my love of bread. This book is an excellent read even if you don't ever bake a loaf from the recipes applying the lesson what makes it bread for me one can use that information to enhance the needs to your perfect loaf or other culinary skills. I'm not a chemist, baker, or chef just a man with a passion for food and drink non fiction reader very pleased with this purchase.

    1 out of 2 people found this review helpful.

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  • Posted January 23, 2010

    For The Serious Baker!

    The approach to bread baking in Peter Reinhart's book is quite different than anything I have ever encountered. But he explains things well and gives detailed instructions. I like to know 'why' as well as 'how' and Whole Grain Breads does that. I've made some wonderful breads using this book!

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