100% whole wheat sandwich bread from Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart

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Notes about this recipe

  • eliza on March 16, 2024

    This made a delicious whole wheat bread. I used Marquis flour for the soaker and red fife for the biga. Author notes substitutions such as milk, buttermilk, or yogurt and oil for butter etc. My initial mix was done in the stand mixer, then retarded a few hours in the fridge. Then shaped and rose in late afternoon. In my cool kitchen I allowed a bit more than the 60 min rising time. It rose nicely. Great bread, will def repeat.

  • 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.

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