Whole Grain Baking

I just finished reading a new cookbook, Whole Grain Breads by Peter Reinhart. I have used one of Peter’s other books, The Breadmaker’s Apprentice, and from it have made several delicious breads. Since whole grains are better for us overall, I thought I would get his new book.

The methods take a lot of time and you need to plan ahead. He uses a sourdough type starter and overnight fermentation for several of the breads. The minimum for most of the recipes is 2 days. I will let you know when I have tried some, I need a week when I am in town and able to do the prep ahead. There are also recipes for crackers and flatbreads. The nut and seed crackers look great, and a recipe for wheat thins is intriguing.

The breads from the Breadmaker’s Apprentice were the best I have every made, so I am motivated to try the new recipes in the whole grain book. I will keep you posted.

Related Posts with Thumbnails