With this whole grain follow-up to the acclaimed Bread Baker's Apprentice, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, this is the definitive guide to baking incredible and healthful artisan-quality bread. 1SELECTED RECIPES: 00% Whole Grain Sandwich Bread, Multigrain Hearth Bread, Whole Wheat and Multigrain Pizza Dough, 100% Sprouted Grain Bread, Whole Wheat Cinnamon Buns, Whole Wheat Naan Bread

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

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