The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's Whole wheat sadnwich bread

Joe Fisher's picture
Joe Fisher

Reinhart's Whole wheat sadnwich bread

Hi everyone, long time no see!  I haven't been baking in a long time and posting in even longer.  Starting to get back into the swing with 100% whole wheat bread from Reinhart's Whole Grain Breads.

 

It's delicious and surprisingly light.  It's no Wonder Bread, but it's light years from my previous heavy, dense attempts at whole wheat.  I used locally farmed sheep's milk buttermilk which gives it a nice tang.

 

 

 

 

-Joe

pmccool's picture
pmccool

That's a seriously good-looking loaf of bread!

Paul

Mebake's picture
Mebake

WOW! Nice Wholwheat Bread! Looks perfect from here!!

 

clazar123's picture
clazar123

I just finished reading the first few chapters of his "Whole Grain-New Techniques-Extraordinary Flavor" and have a dough rising right now using my recipe but his technique.

Did you use his starter or biga/soaker/final dough technique for this beautiful loaf?And how was the flavor?

I'm eager for comments on this technique.

Joe Fisher's picture
Joe Fisher

Yes, this recipe used both a biga and overnight soak.  The flavor is delicious!  Rich and nutty, makes wonderful toast and sandwiches.

 

-Joe