The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's 100% Whole Wheat Sandwich Bread

Chavi's picture

Reinhart's 100% Whole Wheat Sandwich Bread

One of my more recent acquisitions to my bread library is Peter Reinhart's Whole Grain Breads. I try to bake bread at least once a week, but as a college student, that isn't always feasible- especially with our tiny ovens. So to inaugurate the book I decided to make a sandwich loaf (hearth baking is nearly impossible in these ovens) and because Im trying to stick to whole grains as much as I can (yes, I sometimes resort to white breads!) the first whole wheat bread in the section it was!

The night before I made the soaker using 1 percent milk (Im baking in Israel, not sure exactly what the American equivalent is). Once that was finished I made the biga- the texture of the dough was exactly right. The next morning my biga had doubled, even tripled beautifully. I put together the dough, which was alittle difficut to assemble- incorporating liquids and solid dough isnt easy. I let the dough rise and then baked in a sandwich shape in a loaf pan (after another rising!) without steam. The bread had beautiful oven spring and developed a beautiful brown color and the most intoxicating bread smell ever.

The bread had beautiful color, crumb, oven spring, and texture...........but I thought it was too salty. I measure everything by weight, including the salt. Either the salt here is different, or I didnt mix it in well enough. Oh well, my sister and brother in law didnt detect the salt and spread with jam it was barely detectable to me.

Overall, good experience.. will try again...maybe try another recipe... Bottom line... I think Im going to like this book...


paddyboomsticks's picture

In fact, I don't think it's uncommon if you're shooting for a low-sodium (ish) diet to find many recipes a bit on the salty side. I usually trust my instincts now and go somewhere between 3-6 grams per loaf, usually 4.

holds99's picture

If you're using Kosher or crystal sea salt (large crystals) you may get a different level of salt than using finer ground table salt e.g. Mortons'.  If you cut back on the salt you're going to get a faster rise because salt is the ingredient that slows down the yeast action.  Anyway, those are just a couple of thoughts.  I think you'll really like Reinhart's book.  In fact all his books are first class.  Best of luck to you with your baking adventures.

Howard - St. Augustine, FL