Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]

This follow-up to Peter Reinhart's award-winning book The Bread Baker's Apprentice presents methods for baking whole grain breads. Reinhart argues that whole grain breads can be made to taste excellent and be simpler to prepare than conventional techniques, making them more likely to be baked and eaten regularly. The book contains fifty-five recipes for whole grain sandwich, hearth, and specialty breads, along with bagels, crackers, and other items. These recipes use whole wheat flour combined with other grains and flours including rye, barley, steel-cut oats, cornmeal, and quinoa. The recipes were tested by nearly 350 testers. Introductory chapters explain the delayed fermentation method central to the recipes, offer instruction in baking science, and discuss grains beyond wheat. Step-by-step photographs accompany the instructions. The book is written in Reinhart's clear style and includes photographs throughout. Both beginning and advanced bakers will find content suited to their level.