- 55 whole grain artisan bread recipes
- Simple techniques for extraordinary bread
- Tutorial on the delayed fermentation method
- Clearly explained baking science & grain education
- Beautiful, full color illustrations
- Author of The Bread Baker's Apprentice
$37.50
In stock Usually ships in 1-3 business days.
Peter Reinhart's Whole Grain Breads Book
We all 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.
Hardback, 9-1/4 " x 10-1/4", 320 pages, loaded with beautiful color illustrations.
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2 reviews
I’m new to milling and learning about grains even though I have baked breads for years. Reinhart is a master bread baker and his Whole Grain Breads book has been very helpful. The pictures and illustrations, the measurements in volume and weight, and the commentary and notes make it fun to sit and read. Unless, of course, I’m using it in the kitchen to bake a loaf of bread.
The only book I reach for when baking while grain breads now. Amazing resource.
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