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

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Notes about this book

  • dwager on September 28, 2020

    I love this book because it has recipes for breads that are actually 100% whole grain. Many recipes in other books say "you can substitute up to 25% whole wheat flour, but don't go higher because it will mess up the texture". Well, this book goes past that and tells you how to get great results making bread entirely with whole grain flour. Love it!

Notes about Recipes in this book

  • Transitional rustic bread and focaccia

    • caridio on September 18, 2010

      The best focaccia recipe I've ever tried. Be careful not to overwork the dough - less is more for this recipe.

  • Whole wheat pizza dough

    • Delys77 on April 25, 2012

      Excellent, and freezes well.

  • 100% whole wheat sandwich bread

    • Delys77 on November 06, 2011

      For my first try at this I made rolls and they turned out relatively well. I'm still working on my technique but the flavour on these was excellent. The crust was also very nice. They didn't rise enough though so the texture was a tiny bit heavy. I think since it is late fall here it may not have been quite warm enough in the house or the starter from the fridge may not have been warm enough. Will try again as this is definitely a good recipe but I think one needs to get the hang of it.

  • Potato rosemary bread

    • Delys77 on January 02, 2013

      It isn't 100% fair to rate this recipe as it failed mostly due to the fact that my yeast wasn't active enough so the bread didn't rise properly. Flavour wise however I don't think there is enough rosemary to really taste it. I would definitely add a bit more next time, and of course check the expiry date on my yeast.

    • dwager on September 21, 2020

      I made this as rolls. Very nice!

  • Whole wheat cinnamon buns

    • dwager on September 21, 2020

      Be careful not to overcook these!

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  • ISBN 10 1580087590
  • ISBN 13 9781580087599
  • Linked ISBNs
  • Published Oct 31 2007
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

With this whole grain follow-up to the acclaimed Bread Baker'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.

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