The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's Whole wheat sadnwich bread

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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