Cookbook

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

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

Peter Reinhart

Publisher: Ten Speed Press

Edition: 2007

Recipes

Recipe reviews

3.8

Avg recipe rating

0.0

Avg book rating

This 2007 Ten Speed Press publication by Peter Reinhart contains 3 indexed recipes that have generated 4 member reviews with an average rating of 3.8 out of 5. The most frequently reviewed recipes include Transitional Cinnamon Raisin Bread (and Buns), Whole Wheat Hearth Bread, and Transitional Multigrain Sandwich Bread.

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Popular Recipes

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Transitional Multigrain Sandwich Bread
⭐ 4.0 · 1 review · Page 106
Whole Wheat Hearth Bread
⭐ 4.0 · 1 review · Page 153
Transitional Cinnamon Raisin Bread (and Buns)
⭐ 3.5 · 2 reviews · Page 140

Recent Recipe Reviews

Transitional Cinnamon Raisin Bread (and Buns)

jenncc

4/5

10 years ago

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... Read review

0 helpful

Transitional Cinnamon Raisin Bread (and Buns)

bhnyc

3/5

15 years ago

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 long... Read review

1 helpful

Transitional Multigrain Sandwich Bread

bhnyc

4/5

15 years ago

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. Read review

0 helpful

Whole Wheat Hearth Bread

andrew

4/5

16 years ago

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 u... Read review

2 helpful