The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Peter Reinhart's Whole Grain Breads

kmaltby's picture
kmaltby

Peter Reinhart's Whole Grain Breads

Ok, so I just want some input on PR Whole Grain Breads. I currently have FWYS that I am using for artisan breads, good basic book but I feel like I need more ideas. What I need is some recipes that will be better for everyday use in getting some more fiber. I have been making a typical 30% WW sandwich bread but I am not happy as the oven spring is not great and it is only 30% WW. I want to use more whole wheat and I am wondering if this book would be a good arsenal into the library. The reviews on amazon are a little mixed and I have searched the forums here and I can not seem to get a good answer. Thanks for the input.

BobS's picture
BobS

The breads look great and his approach is very interesting. I've tried one loaf - the cinnamon raisin WW - which was so/so, but I think it was my fault. I'm going to try a couple more, starting with the WW sandwich loaf,  before I have an opinion.

BobS's picture
BobS

Back-to-basics the second time around,  with the WW Sandwich loaf. Much better this time. Decent, non-brick-like crumb; will try for a bit more dough strength through kneading or a fold next time.

The taste is very good My resident high-tasting Food Critic pronounced it 'tasty and complex, with sweet/sour undertones', and took another slice.

 So we carry on.

jaywillie's picture
jaywillie

The book is invaluable for whole grain recipes. I use one of the recipes for my weekly sandwich bread, and after making it unaltered for a long time I eventually added and amended to create a loaf I enjoy baking and eat every day. It's not the only bread book I use, but I do use it often and with complete confidence.

dabrownman's picture
dabrownman

grain breads like I do.  I don't own it but the library has every bread book imaginable and I've already paid for them..... and the building they are in..... and the people that work there.

jo_en's picture
jo_en

I am using the basic method of soaking half the flour with salt and the other half of the flour with yeast. The book tells how much water to put in.

It does soften the fiber from cutting up the gluten.

The recipes are not that hard- the kneading times are short.  I don't mind using instant yeast for the last stage of the bread  making process.  I have learned a lot from the recipes.