Peter Reinhart's Whole Grain Breads

Peter Reinhart's Whole Grain Breads

New Techniques, Extraordinary Flavor

Book - 2007
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In this follow-up to his award-winning book The Bread Baker's Apprentice , Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you've ever had.

We 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.

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.
Publisher: Berkeley, Calif. : Ten Speed Press, c2007.
ISBN: 9781580087599
Characteristics: ix, 309 p. :,ill. (chiefly col.) ;,27 cm.
Alternative Title: Whole grain breads


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Dec 25, 2011

This is the best whole grain bread book that I've come across. It isn't for beginners though! I'd recommend you start with Reinhart's "Bread Baker's Apprentice" and "Artisan Breads" before making the transition to whole grains.

Jun 13, 2010

Had a hard time going through the first 50 pages and even thought I would never bake bread again (I don't think I needed to know about the science of bread making to make my own bread). Nevertheless, I did try the sourdough starter and was really happily surprised by the result - worked on the first try and was really easy to do. So I decided to try the first bread recipe in the book. It's really good, and I cannot wait to try the other ones. I think I might buy this book just so I can add it to my permanent book collection

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