100% whole wheat sourdough hearth bread from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart

  • whole wheat flour
  • honey
  • pineapple juice

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

  • Skamper on October 18, 2020

    Great flavor. I was worried because the dough was very soft and sticky, but I was reluctant to add more flour since he stresses high hydration. The 4 folds helped alot. I made the version without yeast, and it rose well overnight in the refrigerator. I didn't get much oven spring, and the two loaves were quite petite. Next time I'd add the yeast for better rise.

  • deboChicago on April 12, 2020

    We are pretty new to regular bread baking (the past few months); in terms of texture and flavor this is the best all whole wheat bread recipe we’ve found. So happy with it.

  • KissTheCook on May 17, 2017

    I used 260 grams of my own sourdough starter (I keep ongoing supply in frig), no veg oil, 5 g yeast and increased salt to 18 g. Mixed 10 min. with paddle after 5 min. hydration rest. Did not refrigerate, but shaped loaves after 3 30-min. turns (Bouchon does 1 hr turns, Peterson 10 min; split the difference) for same day bake. Best whole wheat bread I've ever made. (Bread baker off and on since early 80's.)

  • twoyolks on February 03, 2014

    The strength of the sourdough contrasted weirdly with the whole wheat for me (which would be dependent on the sourdough starter used).

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