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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [Hardcover]

Peter Reinhart , Ron Manville
4.7 out of 5 stars  See all reviews (15 customer reviews)
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Book Description

Sept. 1 2007
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.

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.







Frequently Bought Together

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor + The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread + Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
Price For All Three: CDN$ 77.12

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Product Description

From Publishers Weekly

Bread is back, Reinhart (The Bread Baker's Apprentice) asserts, and it's better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat's route from stalk to loaf and patiently walks through the new technique's theory and process, in order to arm bakers with every bit of information before they start kneading. The level of technical detail and demand for scientific precision may overwhelm amateurs, but anyone with some experience working with bread dough and starters, as well as a desire to get to the next level, will be gratified by Reinhart's intense but friendly approach. In the more than 50 recipes, from a variety of breads including multigrain loaves, whole wheat cinnamon buns, brioche and crispy lavash, Reinhart builds on the first chapters with detailed commentary on ingredients and preparation, encouraging bakers to own the process but never leaving them in the lurch. Whether or not a home baker is looking for healthier recipes, Reinhart's peerless way of writing about bread is sure to inspire a new respect for whole grains. Color photos not seen by PW. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


“We’ve always known how good whole grain breads are for us, but we’ve also known how they’re usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary.”

–Sara Moulton, Food Network host and author of Sara’s Secrets for Weeknight Meals

“No one is better qualified–either as a teacher or as a baker–than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing.”

–Nick Malgieri, author of How to Bake and A Baker’s Tour

Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation.”

–Mollie Katzen, author of The Moosewood Cookbook

“I’ve spent years following directions from more than a dozen bread baking books. I’ve babied bowls of dough in various stages of fermentation, and I’ve only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence.”

–James Peterson, author of Cooking

“Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter’s innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads.”

–Shirley Corriher, author of Cookwise

Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most helpful customer reviews
14 of 14 people found the following review helpful
5.0 out of 5 stars Great book, great bread Sept. 12 2008
This is the best recipe book I have ever found for bread making. The recipes are exact and precise and the instructions are written clearly. Each recipe involves a 2 day process but really does not take too much time to complete. Each recipe is for 1 loaf of bread but I doubled and tripled recipes and they turned out just fine. I just have to say the the bread I made following Reinhart's recipes is the best bread I have ever tasted. The flavor is amazing and the loaves are moist and have a nice texture. You can't go wrong with this book if you want to make great bread.
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15 of 16 people found the following review helpful
5.0 out of 5 stars Delicious Bread Feb. 22 2012
Format:Hardcover|Verified Purchase
I'm going to give it to you guys straight. I know nothing about bread. Nor do I care too much about bread making. However my wife does, and she is on this bent of "whole grains" and "organic", yada, yada. So, as a good husband I've learned to eat "interesting" textures of bread (sometimes in closer relation to hockey pucks)with a smile, and a nod. If this is the scenario you are currently living with, husbands I bring you HOPE!

In my imagination, Peter Reinhart had the same issue with his wife and finally snapped. But, instead of learning slight of hand and sneaking chunks of bread into the garbage, he did something useful. He learned how to make whole grain bread good! When I say learning, man, you should read the introduction of this book. I think the first quarter of the book is the history of yeast and his experimentation with whole grains. Whatever it is, its made a world of difference! I now enjoy homemade whole grain bread, and its way more fluffier, lighter, fresher than the store bought stuff. I would say even better than most white flour based breads out there. My wife gets her grains from an organic farmer, so that might make a difference. So far she's made pizza dough, sandwich bread, potato bread and all this other stuff and I bought this book for her 2 months ago.

And another benefit to this is my wife is alot happier too. I thought over the years, love would bring a marriage closer, no, its actually just bread. And alot of butter. Maybe some love too. But mostly the bread.
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4 of 4 people found the following review helpful
4.0 out of 5 stars very tasty breads June 17 2008
I loved the breads in this book. They are incredibly flavourful as well as being very healthy. The multigrain struan is one of the best breads that I have ever made. It did take a little experimentation to get the right flour. While Reinhart does give extensive explanations on the various types of wheat and their gluten contents. He does not come right out and tell the reader to buy bread flour. My first couple loaves I made with all purpose whole wheat flour and they were somewhat dense although still very tasty. After going out and buying some whole wheat bread flour my results were much better. I am very much looking forward to trying out more of the recipes.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Best two-stage soaked breads. Jan. 5 2010
If you are already familiar with the two-stage process then you will appreciate this book. Many two-stage soaked grain breads are very heavy and dense...not these. I make breads for a food co-op all from sprouted and fermented grains and the breads from this book are the best I have made yet. If you are new to bread making you may find this too much, but I still think anyone could jump right in to making breads this way. It is truly the most healthy way to enjoy whole grains.
Enjoy in good health.
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5 of 6 people found the following review helpful
5.0 out of 5 stars For real bread baking Afficionados Jan. 5 2008
Format:Hardcover|Verified Purchase
I loved Peter's earlier Book The Bread Baker's Apprentice. The new whole grain bread book is also wonderful, and healthier. I also dusted off my Hawo's Four Mill that I had bought years ago and not really used all that much because the whole grain breads I made then were heavy and uninspiring. This book has changed all that. I started with the seed crackers. Using hard whole wheat freshly ground flour, they were terrific. I have used this recipe ever since, and everyone who tastes them loves them and wants to know how I made them. I recommend the longer dough that sits over night, it gives richer flavour. The book is worth buying just for this recipe in my opinion. I have also made the sourdough starter, and basic sour dough bread, and it tasted so rich and delicious. There are also what he calls "transitional breads that are part white flour, which is an easier way to start. There is also a section (where the cracker recipes are) on other breads like injera for example.
Since getting this I have also gone back to the Bread Baker's Apprentice and made some of the sour dough recipes, the rye is fantastic, and try the Panetone, but make it with sourdough and use dried cranberries, walnuts, and sultana raisins, amazing and keeps really well.
I highly recommend both books for people who really love to bake bread. Sure we can go and get artisan bread now, and you will still want to sometimes, but these breads are truly delicious, and of course anyone who loves to bake bread knows how much fun it is to see the dough rise, etc. I also appreciate how Peter works like a scientist, testing techniques and using a crew of volunteer bakers.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Great book for beginner or advanced bakers March 25 2010
I found lots of great information in the first few chapters of this book, and have enjoyed great success with a number of the formulas. There is a great variety of recipes including quite a few ethnic/regional styles. The recipes are easy to read and include enough information to ensure you are able to succeed with them. The photography is also beautiful. Highly recommended for anyone interested in making world-class whole-grain breads at home.
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Most recent customer reviews
5.0 out of 5 stars Five Stars
Gift for DIL. She loves it.
Published 2 months ago by Mugginsquilts
5.0 out of 5 stars Excellent book
I'm learning how to make all our own breads and this book is highly recommended if you want whole grain breads. Read more
Published 7 months ago by Finding Myself
5.0 out of 5 stars It is amazing
I wanted to learn how to bake whole grain breads and this cook book has helped me do just that... wonderful.
Published 9 months ago by D. A. Davis
5.0 out of 5 stars Great Book
My wife hasn't put this down since I gave it to her. She is systematically going through the recipes one by one. So far everything has turned out right. Read more
Published 9 months ago by Sandy
5.0 out of 5 stars Amazing bread book!
This is by far the best bread cook book I've ever bought. Every recipe I've made so far is exceptional in flavor and crumb. You will not be disappointed!!!
Published 20 months ago by Candace
5.0 out of 5 stars Peter Reinhart's Wholegrain Breads...
This is another Reinhart winner! He started us off on sourdough breads - he has good reliable recipes and techniques and explains everything clearly! Thank you.
Published 21 months ago by jim blackmore
5.0 out of 5 stars Best bread book ever
Since I purchased a flour mill about 5 years ago I've been making most of our family's bread and pasta with fresh-milled flour. Read more
Published on March 4 2012 by javamuse
3.0 out of 5 stars Not many recipes
3 stars because of the low value of this book in terms of recipe yield.
Measurements are not precise. Read more
Published on March 24 2008 by Just passin trough
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