Whole-wheat bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 270) by Peter Reinhart

  • coarse whole wheat flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Requires refrigeration overnight and 5.5 hours to prepare.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration overnight and 5.5 hours to prepare.

  • anya_sf on July 19, 2018

    I used regular whole wheat flour for the soaker. I added the oil, but not egg, and used water for the liquid. The bread was easy to make, but needed extra kneading to even approach the windowpane test (the bran seemed to tear the dough). The loaves were quite small, although they had risen the full amount - next time I'd consider one large loaf. The crumb was fairly fine and even, with a "classic" whole wheat bread taste and texture. Good for sandwiches or toast.

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