Peter Reinhart's Whole Grain Breads

<b>In this follow-up to his award-winning book <i>The Bread Baker's Apprentice</i> Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you've ever had.</b> <p/>We know whole grain breads are better for us but will we actually eat them much less take time to bake them? <p/>Yes says beloved baking instructor Peter Reinhart but only if they are very <i>very</i> good. So Reinhart with his decades of experience crafting amazing artisanal breads has made it his mission to create whole grain breads that are nothing short of incredible. <p/>And because his approach is also simpler and less labor intensive than conventional techniques you'll <i>choose</i> to make and eat these breads. His fifty-five recipes for whole grain sandwich hearth and specialty breads plus bagels crackers and more incorporate widely available whole wheat flour as well as other flours and grains such as rye barley steel-cut oats cornmeal and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. <p/>Written in Reinhart's famously clear style and accompanied by inspiring photographs these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial with step-by-step photographs of the delayed fermentation method that is at the heart of these recipes as well as a crash course in baking science discussions of grains other than wheat and more. Advanced bakers will relish Reinhart's innovative techniques and exacting scientific explanations and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.