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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Hardcover – Sep 1 2007

4.7 out of 5 stars 19 customer reviews

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Product Details

  • Hardcover: 320 pages
  • Publisher: Ten Speed Press (Sept. 1 2007)
  • Language: English
  • ISBN-10: 1580087590
  • ISBN-13: 978-1580087599
  • Product Dimensions: 23.7 x 2.8 x 26.1 cm
  • Shipping Weight: 1.5 Kg
  • Average Customer Review: 4.7 out of 5 stars 19 customer reviews
  • Amazon Bestsellers Rank: #32,398 in Books (See Top 100 in Books)
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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

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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
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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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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Format: Hardcover
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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Format: Hardcover
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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Format: Hardcover Verified Purchase
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. I have 3 pretty athletic teenagers so that's a bit of a tall order, but (in my opinion) the savings and health benefits totally warrant it. Anyway, having turned out my fair share of hockey pucks over the years (which, I must add, the kids have gamely eaten every time!) I was ready for a new method. So while ordering some other books I threw in Reinhart's Whole Grain Breads, partly because it had decent reviews, partly to get a better rate on shipping.

Well, this book totally delivers. I started by reading through all the history and chemistry and microbiology stuff at the beginning and contrary to some of the reviews, I found it very helpful to have that background info. As for the recipes/formulas themselves, the ingredients and quantities are thoroughly explained and very well-defined; quantities are to the 0.5 gram - more precise than my weigh scale!. There are plenty of photos to illustrate the techniques as well, so it wasn't difficult to get the hang of it all.

So far, every single formula I've tried has turned out wonderfully well with home-milled wheat and rye flours. (I use white spring wheat.)

So far I've tried the basic recipe, mash bread, struan (wheat as well as multigrain), rye bread, seeded crackers, matzos, graham crackers... yup, all that, and the book arrived only 2 weeks ago. I haven't tried the transitional breads (don't have commercial flour at home anymore) so I can't comment on those. Everything has been whole-grain, home-milled and every single one of these formulas has been better-than-bakery. This book has made those hockey pucks a thing of the past.
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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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