Peter Reinhart's Whole Grain Breads

Table Of Contents

Acknowledgments – viii

Introduction – 1


I. FOLLOWING THE FLAVOR: A BREAD BAKER’S JOURNEY BACK TO WHOLE GRAINS – 5


II. FROM WHEAT TO EAT: A TUTORIAL – 25
The Life and Times of Wheat – 26
The Anatomy of a Wheat Kernel – 28
The Twelve Stages of Bread Revisited – 34
Enzymes – 39
The Secret Life of Dough – 46


III. THE THEORY AND PROCESS OF DELAYED FERMENTATION – 57
Making the Pre-doughs – 59
Making the Final Dough – 76
Master Formula – 78
Techniques for Forming Traditional Bread Shapes – 87


IV. THE BREADS – 93

Enriched Breads
100% Whole Wheat Sandwich Bread – 95
Transitional Whole Wheat Sandwich Bread – 99
Multigrain Struan – 102
Transitional Multigrain Sandwich Bread – 106
Oat Bran Broom Bread – 109
Rye Sandwich Meteil – 112
Rye Sandwich Seigle – 116
Transitional Rye Sandwich Bread – 119
Potato Onion Rye Meteil – 122
Potato Rosemary Bread – 125
Anadama Bread – 129
Whole Wheat Cinnamon Raisin Bread – 132
Whole Wheat Cinnamon Buns – 136
Transitional Cinnamon Raisin Bread (and Buns) – 140
Whole Wheat Challah – 144
Transitional Challah – 149

Hearth Breads
Whole Wheat Hearth Bread – 153
Transitional Country Hearth Bread – 156
Multigrain Hearth Bread – 158
Transitional Multigrain Hearth Bread – 161
High-Extraction Flour Miche – 164
Three Rye Hearth Bread Variations – 169
Transitional Rye Hearth Meteil – 178
Transitional Rye Hearth Seigle – 181

Specialty Breads
Power Bread – 185
Whole Wheat and Sprouted Grain Bread – 189
100% Sprouted Grain Bread – 192
Whole Wheat Mash Bread – 195
Multigrain Mash Bread – 201
Steamed Boston Brown Bread – 202
Spent-Grain Bread – 205

International Breads
Transitional German-Style Many Seed Bread – 210
Whole Wheat Brioche – 214
Vollkornbrot – 219
Bavarian Pumpernickel – 224
Hutzelbrot with Dried Fruit – 228
Swedish Limpa Rye Bread – 233
Santa Lucia Buns – 236
Hapanleipä and Vorterkaker – 240
Julekage, Panettone, and Stollen – 245

Bagels and Flatbreads
Whole Wheat, Multigrain, and Pumpernickel Bagels – 252
Whole Wheat Focaccia – 260
Transitional Rustic Bread and Focaccia – 264
Whole Wheat and Multigrain Pizza Dough – 267
Whole Wheat Pita Bread – 273
Whole Wheat Naan – 278
Chapatis, Parathas, and Roti – 281
Injera – 283

Crackers
Whole Wheat Matzo – 285
Lavash – 289
Thin Wheat Crackers – 291
Seeded Crackers – 293
Graham Crackers – 296

Glossary – 299

Resources – 304

Index – 306