This is a fantastic collection of recipes for wholewheat breads for those of us who are trying to cut down on white, processed flour. I have tried about half of the recipes in this book and to be honest, these aren't the best breads I have ever tasted, but to be sure, they taste a thousand times nicer than any supermarket loaf in a plastic bag which includes 20 other anti-staling, unnecessary ingredients. I have Peter Reinhart's other books (Artisan Breads Fast and Crust and Crumb) and I suppose I was expecting the same wow-factor when making these wholemeal loaves, so was sliughtly disappointed with some of the recipes. These breads made with wholewheat flour are denser and heavier and don't have that marvellous crust that you'll get using white flour.
They also take longer to make - if one afternoon you realise that your bread bin and the freezer are empty, you won't have a standby recipe to use in this book. All the recipes require a soaker and a biga which you need to start a day in advance. However, if you plan ahead you'll find plenty of ideas for including whole wheat and rye flour in your bread baking.
Some of the breads included are: 100 wholewheat sandwich bread, transitional whole wheat sandwich bread, multigrain struan, rye sandwich meteil, rye sandwish seigle, transitional rye sandwich bread, potato onion rye meteil, potato rosemary bread, anadama bread, whole wheat cinnamon raisin bread (and transitional version), whole wheat cinnamon buns, wholewheat and transitional challah, wholewheat and transitional hearth bread , multigrain hearth bread, three rye hearth bread, hearth rye seigle, power bread, sprouted grain bread, whole wheat mash bread, limpa bread, German style many seeded bread, whole wheat brioche, vollkornbrot, Bavarian pumpernickel, Santa Lucia buns, stollen, panettone, bagels with different variations, focaccia, rustic bread, pizza dough, naan, lavash, crackers,
Not all the recipes are 100% whole wheat, some of the `transitional' recipes include 50% white flour so that the switch from white is not too painful, allowing you to gradually increase the percentage of whole wheat flour. This is a great book if you want to eat more healthy bread, with lots of recipes if you're not ready for 100% wholemeal just yet as well. The pictures are fabulous and the instructions clear and concise. A lovely and very useful addition to any bread baking collection