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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

Popular Recipes

Whole Wheat Hearth Bread 1
Transitional Multigrain Sandwich Bread 1
Transitional Cinnamon Raisin Bread (and Buns) 2

Recipes listed from this edition: 3

Average recipe rating (4 reviews)

Recent Reviews

Transitional Cinnamon Raisin Bread (and Buns) reviewed by jenncc

12th September 2015

This is a very tasty (not too sweet loaf). We used this for wonderful grilled cheese sandwiches and also good toasted with butter. I agree with the other reviewer - rise took longer and it is better toasted. Mine did not come out very "crusty" - the...
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Transitional Cinnamon Raisin Bread (and Buns) reviewed by bhnyc

27th March 2011

I am so glad that I read people's comments about the rise time of this on TheFreshLoaf.com. I did, indeed, find that it took soooo much longer to rise than the recipe indicated. Plan accordingly! I could not effectively knead in all of the raisins by...
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Transitional Multigrain Sandwich Bread reviewed by bhnyc

27th December 2010

There are so many whole grains in here that you feel good eating it! It's relatively easy to make and makes a nice sandwich.
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Whole Wheat Hearth Bread reviewed by andrew

13th November 2009

A good, solid recipe for a very decent loaf of whole grain bread. It uses two techniques that Peter highlights in this book - a soaker and use of a pre-ferment, retarded by refrigeration. A soaker is simply a mixture of flour and water, left overnight...
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